My hubby saw Guy Fieri make some Philly Cheesesteak egg rolls on Guy's Big Bite one day and has been asking me when I'm going to make them ever since. My hubby told me how I should make them and I went from there to figure out the rest. These were served with some spicy mayonnaise dipping sauce and were so good. I forgot to take pics of the inside of the egg rolls, but it looked just like a cheesesteak sandwich.
1 package egg roll wrappers (refrigerated section in produce area)
1 T butter
1 large white onion, cut into thin strips
4 oz. mushrooms, sliced
2 cloves garlic, minced
6 thick slices deli roast beef, diced
6 slices provolone, diced
egg and water (for egg wash)
Mayonnaise Dipping Sauce:
1/4 cup mayonnaise
1 T milk (to thin sauce)
hot pepper sauce, to taste
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a large skillet over medium heat, melt the butter, then add the onions, mushrooms, salt, and pepper. Cook until mushrooms and tender and onions are slightly browned. Add the garlic and cook another minute. Add the roast beef and cook for 3 minutes. Transfer to a bowl and allow to cool. After it has cooled to room temperature, add the provolone cheese and stir.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder.
Bake for 15-18 minutes, or until lightly golden brown. Place on a paper towel to drain excess grease.
In a small bowl, whisk together all mayonnaise dipping sauce ingredients. Serve with warm Philly Cheesesteak Egg Rolls. Enjoy!