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