Name: Loaded Cheesesteak Eggrolls (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 pound Ribeye steak-thinly sliced; 1 tbsp Olive oil; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1/4 tsp Black pepper; 1 Green bell pepper-thinly sliced; 1 Yellow onion-thinly sliced; 2 tbsp Butter; 2 tbsp All-purpose flour; 2 cups Milk; 1 cup Shredded cheddar cheese; 1/4 tsp Salt; 1/8 tsp Black pepper; 12 Eggroll wrappers; 1 Egg-beaten; 2 cups Vegetable oil-for frying

Recipe tier

Classic cheesesteak flavors wrapped in a crispy eggroll wrapper, served with a simple cheese sauce for dipping.

Total 1h

Serves 6

Steps 6

Ingredients 16

Soundtrack the cook

Soul kitchen · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Steak
1 pound 450 g Ribeye steak-thinly sliced
1 tbsp 15 mL Olive oil
tsp 2.5 mL Garlic powder
tsp 2.5 mL Onion powder
tsp 1.25 mL Black pepper
Vegetables
1 1 medium Green bell pepper-thinly sliced
1 1 medium Yellow onion-thinly sliced
Cheese Sauce
2 tbsp 30 mL Butter
2 tbsp 30 mL All-purpose flour
2 cups 480 mL Milk
1 cup 240 mL Shredded cheddar cheese
tsp 1.25 mL Salt
tsp 0.625 mL Black pepper
Eggrolls
12 12 count Eggroll wrappers
1 1 Egg-beaten
2 cups 480 mL Vegetable oil-for frying

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Steak: In a bowl, toss the Steak ingredients together. Heat Olive oil in a large skillet over medium-high heat. Add steak and cook until browned and cooked through, about 5-7 minutes. Set aside.
Cook Vegetables: In the same skillet, add the Vegetables and cook until softened, about 5 minutes. Add the cooked steak back to the skillet and combine.
Make Cheese Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and stir in Cheddar cheese, Salt, and Pepper until cheese is melted and sauce is smooth.
Assemble Eggrolls: Lay out Eggroll wrappers. Place about cup of the steak and vegetable mixture in the center of each wrapper. Brush edges of wrapper with beaten Egg. Fold in sides, then roll up tightly.
Fry Eggrolls: Heat Vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry Eggrolls in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
Serve: Serve immediately with the Cheese Sauce for dipping.