This week’s 5 Ingredient Friday is definitely a hometown favorite of mine. Being from Philadelphia, I love a good Cheese Steak. So it’s only natural that one of my favorite appetizers would be Cheese Steak Egg Rolls. There are many restaurants here in Philadelphia that offer this dish on the appetizer menu. And you can bet that if they offer it and I’m there, I will order it. It’s always a delicious appetizer, and every time we get them I say how I could make this at home for much less than what we are paying at the restaurant. So I decided to finally try making them at home. I just kind of made this up in my head and executed. I’m actually very happy with how they turned out. Note: These are baked, not deep fried.
- Steaks Umms, broken into little pieces (as much as you want to use)
- Medium Onion, diced
- Egg Roll Wrappers
- American Cheese Slices
- One Egg whisked with 1 T of water
- Pam (this is my freebie!)
STEP BY STEP INSTRUCTIONS (WITH PICTURES)
Saute the onion in some Pam until it’s soft and translucent. Add in the Steaks Umms and cook until there is no more pink. Drain very well. I usually let it drain in a fine strainer for about 10 minutes or so while I get everything for the next step ready. Preheat your oven to 375 degrees.
I have a raised cutting board, and I wrapped my cutting board in wax paper so that my Egg Roll Wrappers did not stick. It worked out very well.
Whisk one egg and 1 Tablespoon of water together – set aside.
You want to put one of the Egg Roll Wrappers down on your cutting board (as pictured above). Make sure it looks like a diamond. Take a half of a slice of American Cheese and place it in the center of your Egg Roll Wrapper.
Take the left corner and fold it over to the right, making sure it sticks to the outside of the roll. Then you want to brush a little bit of the egg mixture to the top corner of the Egg Roll Wrapper. Take the bottom of the Egg Roll and roll it up to seal it.
I was actually very impressed with how these turned out! I thought they were delicious. I probably could have added in a little more steak (and cheese!) than I did, but this was a trial run so I wanted to proceed with caution. They baked up very nicely and had a ton of flavor. And I made 9 large Cheese Steak Egg Rolls for less than what it would cost me for 3 small ones at a restaurant.