Cheesesteak Eggrolls - middleeastsector
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Cheesesteak Eggrolls

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*Ingredients:

°6 pieces Steak Um Sliced ​​​​​​Steaks (frozen) or 1/2 pound rib eye very very thinly sliced
°1 tablespoon of vegetable oil
°1 whole Vidalia onion, chopped
°3 slices of American cheese, cut into 3 strips each
°6 whole sheets of Eggroll.
°1 cup Whiz cheese for dipping.
°½ cup banana peppers.
°Small bowl of water to wet your fingers.
°Vegetable Oil, For Frying.

 

*Directions:

This will make 6 imperial rolls, cut down the middle to garnish as an appetizer, or serve with potato fries and call it a feast! They will know how to satisfy you!
Sauté the onions in a bit of buttermilk until soft, about 3 minutes.
Cook the steak – it cooks quickly takes about a while. Do it in a group so as not to swarm. Coat the steak dry to remove some of the oil.
Place about 1 meat steak on a blanket of eggroll, sprinkle with about a teaspoon of sautéed onion and 1/3 cup of cheddar. Roll the eggroll. Dip your finger in the water and run it along the edge of the liner to soak it, then at this point seal. Do the same with the closures…press together to close and overlap the sides to form small triangles, dip to close. Store on a plate, rehash the cycle with excess fillers and fixings.
Heat your oil (to 375 F) for broiling. Fry less than an instant (especially if using a deep fryer). You just need the eggroll to get a firm, shiny brown. Poach on a plate secured on a paper towel until you are done with the entire sear.

Enjoy !

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