Entry #3214, January 25, 2014
Who’s ready for some killer super bowl appetizers? Other than watching a nail-biting football game, the best part of the super bowl is that it gives everyone an excuse to indulge in delicious bar-food favorites. This recipe packs a special punch because it brings the flavors of two dishes into one. A crispy egg roll wrapper transforms the meaty, cheesiness of a cheesesteak into a handheld snack. This is one super bowl appetizer that your guests will go nuts over.
Super Bowl Appetizers: Cheesesteak Egg Rolls
Image Via: DelFrisco’s Grille
Cheesesteak Egg Rolls
2 pounds tri tip steak
3 dashes Worcestershire sauce
2 large onions
1 bell pepper
½ pound mushrooms
½ pound provolone cheese
1 cup beef stock
30 wonton skin wrappers
2 tablespoons sesame seeds, for garish
Salt and pepper
2 cups ketchup
2 tablespoons horseradish
1 teaspoon garlic powder
½ teaspoon red pepper flakes
Image Via: Betty Crocker
- Thinly slice the onions and peppers. Chop the mushrooms into small pieces. Shred the cheese into thin strips.
- Heat a sauté pan over medium-high until the oil simmers. Bring the heat down to medium and add the onions into the pan in an even layer. Allow the onions to cook, stirring occasionally.
- After about 10 minutes, sprinkle the onions with salt and cover them with a ½ cup of beef stock.
- Simmer the onions for another hour, stirring them around every few minutes and adding more beef stock when they look dry. When they have caramelized to a rich brown color, take them off the heat, and set them aside to cool.
- Cut the steak into to the thinnest slices possible. (Note: A colder steak will be easier to cut.)
- Add the steak into the pan and season it generously with salt, pepper, and the Worcester sauce. Cook the steak until it is no longer pink. Set the meat aside to cool.
- Sauté the onions and mushrooms together until they have cooked down and browned slightly. Set aside to cool.
- When the caramelized onions, steak, and pepper and onion mixture have all reached room temperature, mix them together in a bowl.
- Lay a single egg roll wrapper onto a flat surface, turning it so it’s at an angle. Dip your finger into a small bowl of water and use your finger to trace around the edges of the wrapper.
- Place 1/3 cup of the cheesesteak mixture into the center of the wrapper. Top it with a few strips of the provolone cheese.
- Fold the corner of egg roll skin closest to you over the filling, tucking point under. Fold in and overlap right and left corners. Gently roll egg roll toward remaining corner and press to seal.
- Preheat the oven to 350 degrees. Repeat the rolling procedure with the remaining egg rolls.
- Place the completed egg rolls onto a lightly greased baking sheet. Brush each one with the egg and top with a sprinkling of sesame seeds.
- Bake them for 10-12 minutes until they are golden brown. Then, use tongs to flip the egg rolls. Continue to bake them for 5-7 minutes on the other side.
- While they egg rolls are in the oven, mix the ketchup, horseradish, garlic powder, and red pepper flakes together to create the dipping sauce. Adjust seasonings to personal tastes.
- When the egg rolls are done and slightly cooled, slice them on the diagonal. Serve them warm with sauce on the side for dipping.
No super bowl celebration would be complete without a smorgasbord of snacks to enjoy. If you’re unsure of what to offer, look no further than these cheesesteak egg rolls. By offering a twist on this classic dish, you’ll create a super bowl appetizer that will be requested year after year. Let us know how you liked the Super Bowl Appetizers: Cheesesteak Egg Rolls Recipe.
For more Super Bowl food ideas on Stagetecture, click here.