Philly Cheesesteak Egg Rolls Are Even Better Than The Sandwich
Yum! These sound SO good.
When you’re craving both Chinese fast food and American fast food and you can’t decide which you want more, what do you do? If your answer isn’t to make Philly Cheesesteak Egg Rolls, you’re doing something wrong.
Philly Cheesesteak Egg Rolls are the best of both worlds, as you get to enjoy simultaneously the crispy crunch of an egg roll and the cheesy, meaty goodness that is a Philly cheesesteak sandwich. Plus it’s excellent finger food for parties or an on-the-go bite.
Blogger Dinner Then Dessert goes into detail about how easy this recipe is to make, not to mention cheap. Using ingredients like ground beef, onion, green bell pepper and egg roll wrappers, you can make a very hearty snack.
The beef is seasoned with basic ingredients like salt, pepper and Worcestershire sauce, mixed in with veggies and butter. Once the meat is prepared, all you have left to do is roll up your egg rolls along with American cheese and pan-fry them.
If you’re unsure what to dip them in, try ketchup, cheez whiz or a mix of condiments like sriracha and mayo.
If you want to make more of a hearty meal, why not try blogger Dinner at the Zoo’s pasta version of the indulgent sandwich? Philly cheesesteak pasta incorporates all the delicious, savory flavors of the sandwich and combines it with a creamy provolone cheese sauce.
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This philly cheesesteak pasta is ground beef, mushrooms, 🍄🍄 peppers and onions tossed with rigatoni, all in a creamy provolone cheese sauce. 🧀🧀 All the flavors of the classic sandwich in pasta form! . . LINK IN BIO!! . . ***Ingredients*** 2 teaspoons olive oil 1 pound ground beef I use 90% lean 8 ounces mushrooms sliced 1 green bell pepper diced 1 onion chopped 2 teaspoons garlic minced salt and pepper to taste 10 ounces rigatoni pasta 2 tablespoons butter 2 tablespoons flour 2 cups milk whole milk makes the creamiest sauce 1 cup provolone cheese diced or shredded 2 tablespoons chopped parsley . . ***Instructions*** Cook the pasta in salted water according to package directions. Heat the olive oil in a large pan over medium high heat. Add the beef and season to taste with salt and pepper. Cook for 4-5 minutes, breaking up the meat with a spatula. Add the mushrooms, bell pepper and onion to the pan. Cook until the beef is cooked through and the vegetables are tender. Add the garlic and cook for 30 seconds. Add more salt and pepper if desired. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk. Whisk until the sauce has thickened, 4-6 minutes. Remove the sauce from the heat and whisk in the cheese; stir until melted and the sauce is smooth. Season with salt and pepper. Drain the pasta and toss with the cheese sauce. Add half of the beef mixture to the pasta and stir to combine. Place the other half of the meat mixture on top of the pasta. Sprinkle with parsley and serve. . . #pasta #philly #phillycheesesteak #dinneratthezoo #pastadinner #cheesesteak
This dish is packed with beef, mushrooms, peppers and onions and is tossed with a hearty pasta, rigatoni. The recipe can be made with flank steak or rib-eye that’s been thinly sliced as well.
In a total of half an hour, you’ve got yourself a satisfying meal with everything you crave from a Philly cheesesteak.
Anyone else drooling?