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Cheese Steak Egg Rolls

Cheese Steak Egg Rolls

The perfect appetizer to serve during all Black game, or just as a delicious snack any time of the day.

Ready in: 45 minutes

Serves: 5

Complexity: very-easy

kcal: 246

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10 egg roll wrappers
2 cups steak strips
½ orange bell pepper, thinly sliced
½ red onion, thinly sliced
3 tbsp butter
½ tsp garlic powder
5 slices Mozzarella cheese, halved
Rice bran oil
1 egg, lightly beaten
½ cup Best Foods Mayonnaise
1 tbsp milk
1 tsp prepared horseradish
¼ tsp garlic powder


Marinate steak strips in SIDS HOT WORCESTER SAUCE.
Fill a fryer or pot with at least 3 cm deep of oil. Heat to 190°C.
In a sauté pan melt butter over medium high heat. Add the pepper strips, onions and cook until soft and tender, (about 5 minutes) then toss in the steak and garlic powder, stir to combine. Remove from heat and let cool to room temperature. Cut the steak into 2 cm lengths.
Once cool, place an egg roll wrapper on a clean dry surface and brush all the edges with the lightly beaten egg. Place steak, pepper and onions at an angle in the centre of the wrapper and top with half of a slice of cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll towards the remaining corner and seal closed.
Repeat with remaining egg roll wrappers and filling.
Place two to three egg rolls in the hot oil at a time. Cook and turn for 3-5 minutes until all sides are golden brown. Drain on paper towel lined plate.
For the Sauce:
Combine SIDS SALT & PEPPER and the sauce ingredients in a small bowl and whisk until combined. Add more horseradish if you want it with more of a kick.
Serve egg rolls hot with a side of sauce. Enjoy!