Cheesesteak Eggrolls

 Cheesesteak Eggrolls

Ingredients:

6 pieces Steak Um Sliced Steaks (Frozen) Or 1/2 Pound Very Very Thinly Sliced Ribeye

1 Tablespoon Vegetable Oil

1 whole Vidalia Onion, Chopped

3 slices American Cheese, Cut Into 3 Strips Each

6 whole Eggroll Wrappers.

1 cup Cheese Whiz For Dipping.

½ cups Banana Peppers.

Small Bowl Of Water For Wetting Your Fingers.

Vegetable Oil, For Frying.

Derictions:

Course of action

This will make 6 eggrolls, slice them down the center to fill in as a hors d'oeuvre, or present with some potato fries and call it a banquet! They will finish you off!

Saute the onions in a bit of spread until sensitive, around 3 minutes. Set aside.

Cook the steak - it cooks quickly requires basically a second. Do it in gatherings so as not to crowd. Smear the steak dry to dispose of a part of the oil.

Put around 1 steak of meat on an eggroll covering, sprinkle with about a teaspoon of sauteed onion and 1/3 of a cut of cheddar. Roll up the eggroll. Dunk your finger in water and run it along the edge of the covering to splash, then, seal. Do moreover with the terminations… press together to close and cover in the sides to make little triangles, drench to close. Set aside on a plate, go over the cycle with the overabundance covers and trimmings.

Heat your oil (to 375 F) for searing. Broil for under a second (especially if using a fryer). You essentially need the eggroll to get firm and splendid brown. Channel on a paper towel-fixed plate until you are finished with the aggregate of the singing.

Present with banana peppers and some warmed Cheese Whiz for plunging… feel remorseful later.

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Enjoy !

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