I have a small obsession with cheesesteak eggrolls. If they are on a restaurant menu I will always, always, order them.
I made this eggrolls for a party and I have never looked back. I have easily made them 10 more times since! There is something about a fresh cheesesteak eggroll right out of the oil! Well, slightly cooled, we don’t want anyone to burn themselves. I serve with a side of ketchup and a spicy ketchup made with equal parts siracha and ketchup. They are a bit messy to work with but the end result is totally worth it!!
I start with cheesesteak style meat. You can find this in the grocery store freezer section but I prefer the fresh version that can be found with the regular steaks. I cook up all the meat until it has turned brown and I add in chopped up white onions. Once the meat is fully cooked be sure to drain, drain, drain. You want all the oil and fat out of the meat. Then add American cheese slices and cook until incorporated and melty. This would also be great with cheez whiz. There are no real measurements to this recipe. I always make more than I think I will need and they all go anyway! Set aside and allow to cool.
When the meat is cool to the touch, I add it to store bought eggroll shells. They are also typically found in the freezer section. Only add about two tablespoons to each shell. You do not want these to burst in your oil. I add a little egg wash to the corner and seal it up. The yum is about to commence.
In a deep pot, heat your oil up to 350 degrees. I find that a dutch oven pot works best for this. When the oil is hot, add your eggrolls two at a time. Allow them to brown on each side. This should take about two minutes per side. Allow your oil to reheat for about 30 seconds between each batch to avoid oily eggrolls.
Set fully cooked eggrolls on a paper towel to drain. Allow to cool slightly and serve!!! These will certainly be a hit!