Sunday, May 2, 2010

Cheesesteak Eggrolls

This recipe comes from my sister and it is wonderful.

1 package of eggroll wrappers

1 lb. skirt steak or sirloin steak, thinly sliced. Pieces must fit in eggroll wrap

1/4 cup marinade (I used A-1 Bold & Tangy) ****see note below***

1/2 onion thinly sliced

mushrooms (as many as you like) if canned drain them

Provolone cheese or cheese of your liking.

water (optional)

Ranch or Blue Cheese dressing for dipping (optional)

In marinade, brown steak and remove from pan. Drain juices. I used my stove-top wok for all ingredients.

Saute onion and mushrooms until onions are tender. Add steak back into pan and add more of your marinade. Just enough to give some flavor. You won't be using the juices.

On eggroll wrapper, thinly slice a strip of Provolone cheese and place in middle of wrap. Add just a bit of steak, mushrooms and onion. If you add too much, you won't be able to roll wrapper. Roll wrapper as shown on packaging. You can use water to tab the tip to hold it together, but I just lay that side down.

Once finished. You can deep fry these or bake. Bake at 350 until wrap is golden. It averages around 15-20 minutes.

***Heidi uses Lowrey's Steak and Chop marinade***

***You can also saute the onion and mushroom in marinade and then add the steak without draining the juices first. I did this method last night. I had "help" in the kitchen!!! ***

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