Philly Cheesesteak Egg Rolls
Who wouldn't love a crisp, fried egg roll full of meat and cheese? These Philly Cheesesteak Egg Rolls are perfect for football games and parties!
Servings: 8 -10
Ingredients
*See note
- 1 teaspoon Beef Better than Bouillon
- 1 1/2 Cups Hot Water
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Worcestershire
- 1 Bay Leaf
- 1/2 teaspoon Fresh Black Pepper
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 1 3 Pound Tri Tip
- 1 Red and Green Bell Pepper large, sliced thin
- 1 Onion sliced thin
- Peanut Oil
- Egg Roll Wrappers
- Provolone Cheese sliced
Instructions
- Whisk the better than bouillon into the hot water until well combined.1 teaspoon Beef Better than Bouillon, 1 1/2 Cups Hot Water
- Set aside to cool.
- In a medium bowl, combine soy sauce, Worcestershire sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder.1 Tablespoon Soy Sauce, 1 Tablespoon Worcestershire, 1 Bay Leaf, 1/2 teaspoon Fresh Black Pepper, 1 teaspoon Dried Rosemary, 1 teaspoon Dried Thyme, 1 teaspoon Garlic Powder
- Place the roast in a large ziploc and dump in the broth mixture.1 3 Pound Tri Tip
- Place in the fridge overnight.
- Dump the entire ziploc in a crockpot.
- Cover, and cook on Low heat for 8 hours.
- Pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender.(I've totally done 6 hours, shred, cook for two more and it was tender, just not as fall apart as 10 hours)
- While the meat is cooking, cook the peppers.1 Red and Green Bell Pepper
- Add a drizzle of oil and a little chunk (1 tablespoon?) of butter to a large skillet.
- Add the peppers and onions and cook until caramelized, about 20 minutes.1 Onion
- Heat the peanut oil to medium heat.Peanut Oil
- Remove meat from broth.
- Lay out an egg roll wrapper like a diamond, and top with one slice of cheese.Egg Roll Wrappers, Provolone Cheese
- Add shredded meat, peppers and onions.
- Brush a little water onto each edge of the egg roll.
- Fold the right and left corners over the filling.
- Carefully pick up the bottom corner, pull it up over the filling and tuck the corner under the filling.
- Carefully roll the egg until it is sealed shut.
- Place the egg rolls in the hot oil.
- Using a metal spatula or spoon, continually turn the egg rolls so they brown evenly.
- Place the egg rolls on paper towels to drain.
- Enjoy!!!
Video
Notes
If you don't have time to slow cook the meat, you can smoke it in a Traeger for ultimate flavor in half the time. Just do 225 degrees for 2-4 hours. Or slice the meat thin and cook in a hot pan, turning often until cooked through.
May be stored in the refrigerator for 3-4 days.
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 3g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 147mg | Sodium: 273mg | Potassium: 804mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 4mg