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Philly is known for a few things – freedom, rabid love of sports and, of course, the cheesesteak. When I first moved here, I remember seeing Philly Cheesesteak Egg Rolls on menus of many of my favorite restaurants and they are often served with a spicy ketchup of sorts. They are rich, delicious and have the familiar flavors in a crisp bite and would be perfect for a tailgate.
Now – I love egg rolls but I figured I’d play a bit and make a version that is baked. I’ve seen a number of recipes where they suggest premade frozen steak slices, deli roast beef or ground beef but I would lose my Philly card in a heartbeat if I ever thought of going that route. Nope – it was all about ribeyes and provolone for today’s experiment. One tip for the ribeyes – put them in a freezer for an hour or so before you thinly slice them – it’s much easier that way.
To take these Philly Cheesesteak Egg Rolls over the top, I took a cue from this recipe from Rachael Ray and whipped up a zesty provolone cheese dip and that, in my opinion, trounced the typical spicy ketchup option. Also, with Philly cheesesteaks, you have two options – “Wit” or “Witout” onions and peppers so, when making a batch of these for your next tailgate give your guests a choice – some wit the sauteed onions and peppers and others witout.
These Philly Cheesesteak Egg Rolls with Zesty Provolone Cheese Dip will have you giving other egg roll options the sideeye. After all – steak and cheese nestled in a crisp wrapper with a bit of zesty sauce – just try to have just one – I dare you!
On to the recipe:
Gather your ingredients
Look at those rib eyes
We’re going to have these Philly cheesesteak egg rolls “wit”
Ok – let’s take it step by step- cheese, onion/peppers, steak and time to roll…
Time to make the provolone dip
Can there ever be too much cheese?
- 2 tablespoons of extra virgin olive oil
- 1½ pounds of rib eye steak, thinly sliced
- Salt and Pepper
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 2 garlic cloves (or I used a ½ teaspoon of Gourmet Gardens Garlic Paste)
- 1 package of egg roll wrappers
- 8 slices of provolone cheese, quartered
- Nonstick baking spray, like grapeseed or olive oil spray
- 4 tablespoons of butter
- 3 tablespoons of all purpose flour
- 2 cups of milk
- ½ teaspoon of kosher salt
- ¼ teaspoon of freshly cracked black pepper
- Pinch of grated nutmeg
- 2¼ cups of shredded provolone cheese
- ½ - ¾ teaspoon of prepared horseradish
- Preheat the oven to 375 degrees F.
- Season the ribeyes with a bit of salt and pepper.
- In a large skillet, over medium high heat, add the olive oil.
- Brown the sliced ribeye steak in batches and remove to a plate.
- When the steak is done, add all to the pan for a minute with a bit of water to deglaze the pan, stir and then remove everything to the plate.
- Add the diced onion and green pepper and saute until soft - about 5 minutes. Add the minced garlic or garlic paste and saute for another minute or so. Remove to a bowl.
- Set up your assembly line.
- On a board, lay a wonton wrapper with a corner facing you.
- Add a quarter slice of cheese, a bit of onion and peppers, and some steak.
- Wet the edges of the wonton wrapper with a bit of water.
- Roll up the egg roll, folding in the sides tightly and place on a rack on a baking sheet, seam side down. Continue with the rest of the egg roll wrappers.
- Lightly mist with some nonstick spray (I used grapeseed oil spray) and bake for 20 - 25 minutes, until nicely browned on all sides.
- Remove from the oven and let cool for a couple minutes.
- In a heavy bottomed saucepan, melt the butter over medium heat. Add the flour and whisk for a couple minutes.
- Whisk in the milk and cook for about 10 minutes, until thick.
- Season with the salt, pepper and a bit of nutmeg. Remove from the heat.
- Add the grated provolone cheese and the horseradish. Stir to combine until everything is well mixed.
- Taste for seasoning and serve with the egg rolls.
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