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Remove the veggies and set them aside. Pour the remaining oil into the same pan and cook the Beef on medium-high heat until golden brown. Add the veggies back into the pan with the Beef, season with salt and pepper. Remove the skillet from heat. On a clean work surface, place a couple of egg roll wrappers down.
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Step 5: Fry the egg rolls, a few at a time, until they are golden brown and crispy, about 3-4 minutes. Hold each egg roll up with a slotted spoon over the top of the oil, letting the excess oil drain off. Place egg rolls on a plate lined with paper towels to catch extra oil. Serve the egg rolls while hot with dipping sauce.
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To make the egg roll filling, start by placing the meat into a preheated large skillet and sprinkle with salt and pepper. Add onion and pepper. Once the meat has browned, place the onion and green pepper in the skillet with it and cook briefly. Mix in cheese. Transfer the meat to a large mixing bowl and set aside.
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To a non-stick skillet over medium heat, add oil and butter. Once hot, add the steak and cook, stirring occasionally until browned, about 3-4 minutes. Season with onion powder, garlic salt, and pepper. Remove the steak from the skillet and set it on a plate, tenting to keep warm. Then, wipe out the skillet.
Philly Cheesesteak Egg Rolls + HOW TO MAKE VIDEO! (Baked or Fried)
Prepare the egg rolls as usual, including making the filling, and rolling the egg rolls with the cheese and filling. Preheat your air fryer to 370 degrees. Lightly spray or oil the air fryer basket. Place the egg rolls into the basket, ensuring they don't overlap. Mist the tops of the egg rolls with oil spray.
Philly Cheesesteak Egg Rolls + HOW TO MAKE VIDEO! (Baked or Fried)
Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190.
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Step 2: Thicken the sauce. In a small bowl whisk together the cornstarch and 1 tablespoon of cold water. Add the slurry to the sugar mixture, whisking to combine. Continue to simmer the mixture until the sauce becomes thick and shiny, about an additional 4 minutes. Remove to a small bowl or jar and let cool completely.
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Preheat oven to 425 degrees F. Line egg rolls, seam side down, on baking sheet, so that they are not touching. Spray egg rolls with nonstick cooking spray. Bake for 10-15 minutes or until egg rolls are golden, flipping 2-3 times while baking, Broil a minute or so on each side for extra crispiness.
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Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste. Cook the steak for 3-4 minutes or until browned and just cooked through. Place the peppers and onions back into the pan with the steak. Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
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Add the cheese, beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool. Place a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water. Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown.
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Lightly spritz the egg rolls on each side with oil spray. Place egg rolls in an air fryer basket in an even layer leaving space for air to flow between each egg roll. You will likely need to work in 2-3 batches, depending on the size of your air fryer. Cook at 390 degrees for 7 minutes or until golden brown on the outside, flipping halfway.
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Instructions. Preheat oven to 350 degrees. In a medium to large sauce pan, heat the one tablespoon of oil over medium high heat and add onions. Sauté for 3 minutes, reduce to medium and add tomato paste. Stir while cooking for one more minute. Add wine to deglaze the pan and reduce by half.
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Lightly oil a skillet and brown the shaved steak. When steak is nearly browned, add the diced pepper, onions, and mushrooms. Stir to combine, and sauté until the onions are softened, about 4 to 5.
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Pan Fry. Add 1 quart of oil to a heavy bottomed skillet. Heat to 375 degrees F. Cook 4 egg rolls at a time for 2 to 3 minutes, or until golden brown and crispy, flipping once halfway through. Remove with tongs, being careful not to burn yourself, to a wire rack to let the extra oil drain. Repeat with remaining rolls.
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Add the onion and green pepper and continue cooking until the steak is fully seared; about 1-2 minutes. Remove from heat and allow to cool for 15 minutes. Add monterey jack, mozzarella and quesadilla cheese. Stir to distribute. Lay one egg roll wrapper out with a corner pointing towards you.
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Add onions and green peppers and cook for 3-4 minutes. Add beef back to skillet and combine; cook 2-3 minutes. In a small bowl add broth, ketchup, Worcestershire sauce, salt, pepper, and cornstarch; mix until combined. Add to skillet over medium heat; stir. Add cheese and continue to stir until the cheese is melted. Remove from heat.
