Yup. You read that correctly. This is the ONLY cheesesteak egg roll recipe you will ever need. Ever.
So there are two secrets to this recipe.
- Using Sir Kensington’s “Special Sauce” both inside the roll and as a dipping sauce. As a side note, this stuff can literally go on anything and elevate the flavor. Sir Kensington knows his stuff. All his products are dubbed “condiments with character” for a reason. My personal (other) fave way to use this sauce in particular is to top burgers.
- Letting the roast beef marinate overnight (if you have the time to do so).
The inspo behind this recipe came from wanting to create something special for a appetizer and wine pairing party that my friend Christina was hosting. It was simple. Everyone was to bring an appetizer and a wine pairing and then we all would vote on our favorites.
It was her spin on a traditional cookie swap party and a [great] excuse to get all of our friends together during the holidays.
At first, I had no clue what I wanted to make appetizer wise, but took this as an opportunity to get creative and try something new. Normally, I wouldn’t recommend this (i.e. not testing a recipe before serving it to a group of friends). However, I had a trusty backup plan, and if need be, I would have been able to whip these goat cheese stuffed endive boats up real quick.
To be honest, I only knew what wine I wanted to use (Cab Sav) and then Googled my way around to see what what it paired well with. I am truly clueless when it comes to wine. Like, I would not know the difference between Trader Joe’s 2 buck chuck and a $200 bottle of wine. So when Google told me it paired well with steak, I just ran with it.
Sorry gals, but I didn’t have the funds to bring over some filet mignon. So, coming up with this recipe was the next best thing.Print
The title pretty much explains itself.
- 1LB sliced roast beef – I used the Rosemary Roast Beef from the Whole Foods deli counter
- 16 provolone slices – It is cheaper to get it from the deli counter, and I believe I used roughly 1/2LB? This will vary depending on how thick it is cut.
- 8 Egg roll wrappers
- 8oz Freshly grated choice of hard cheese – I recommend Parmesan or Gruyere
- One Jar of Sir Kensington’s Special Sauce
- 1/2 Red Onion
- 1/2 Carton sliced mushrooms
- 1 TBSP Olive Oil
- Salt/pepper to taste
- 1/4 Cup Coconut aminos – Soy sauce can be used too, but I personally prefer coconut aminos for the low sodium content
- 1 TBSP brown sugar
- 1 TBSP White Wine vinegar
- 1 TSP Hot Pepper Flakes
- Dash of Oregano
Neutral flavor oil for frying. I fried mine up in grapeseed oil and also tried some crisco on the second batch. I liked the crispiness the crisco (aka shortening) gave!
Marinate the Beef
- Place the roast beef in a plastic baggie with all of the marinade ingredients. Mix around (after sealing, obviously 😉 ) until each piece of meat is fully coated. For best results, let this sit overnight in the fridge. However, if you are in a time crunch, just make sure you do this step first before preparing the rest of the components.
Prepare the Onion/Mushroom Mixture
- Dice the red onion and chop the mushrooms. To speed up this process, you can pulse the two together in a food processor since we are not going for presentation here, people.
- Heat up the olive oil in a saute pan over medium heat. Add the onion/mushroom mixture, season with salt/pepper and cook until the onions are translucent. About 5 minutes.
Grate the Cheese
- While the onions and mushrooms are cooking, grate the hard cheese over a plate and set aside. I used my zester to do this to get very small shavings of cheese.
Layer the Rolls
- The layering goes like this:
- 1 slice of provolone cheese
- Salt/Pepper – Obviously I’m using Maldon Sea Salt Flakes here
- 1 slice of roast beef
- Onion/Mushroom mixture
- Sir Kensington’s Special Sauce
- Grated hard cheese
- 1 slice of roast beef
- 1 provolone slice
To be honest, I just followed the instructions on the back of the egg roll wrapper package, and it wasn’t as easy as it looked. Because of that, I ended up turning these into bites since the first few rolls looked a little janky. However, here are some tips I have:
- Dampen the entire wrapper border with water or an egg wash before rolling. This helps the roll stick together.
- Only work with 2 wrappers at a time. I started doing 4 at once in an assembly line, but by the time I got to the last step, they had dried out and it was harder to roll. Keep the remaining wrappers in the fridge until they are ready to be used.
- IT DOESN’T HAVE TO BE PERFECT. The flavors will do ALL the talking for ya – promise 🙂
Fry Them Up
- Heat up your oil of choice in a skillet over medium heat. Fry the rolls about 3 minutes on each side, or until golden brown. Note that by each side, I mean 4 – not just front and back. You want the entire roll to crisp up!
- Once the rolls are done, drain them over paper towels and let them cool before slicing into 4 bites/roll.
- There are two ways to make these in advance:
- You can prepare the entire roll as written above, and freeze them. Before frying, allow them to defrost to ensure you don’t end up with a frozen center after frying.
- You can prepare all the contents of the wrapper and JUST freeze that. I tried this out and basically made roast beef/cheese roll-ups using the exact same layering mentioned above. I froze these in separate pieces of foil. Then, when I was ready to eat them, I wrapped them up in an egg roll wrapper and then fried them up.
- EITHER WORKS JUST FINE!
Keywords: cheesesteak egg roll
Aside from these cheesesteak egg rolls, good company, and Christina’s mini bernadoodle puppy, Ovi, making an appearance, the best part of the night was THE FACT THAT ONESIES WERE INVOLVED. A pajama party is my kind of party.