Philly Cheese Steak eggrolls

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  1. #16
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    MindlessWork's Avatar


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    That looks yummy! Gotta make these sometime.

  2. #17
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    Quote Originally Posted by Gozen82 View Post
    This made the wife and I go make some today. 2lbs of thin sliced local Texas ribeye and everything, we went legit with it, and they are amazing.
    Damn! Homeboy didn’t waste any time trying these out. Pain in the ass to make? Share the knowledge of how they’re made?

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    Quote Originally Posted by TripleOvertime View Post
    Damn! Homeboy didn’t waste any time trying these out. Pain in the ass to make? Share the knowledge of how they’re made?
    They have kick ass recipes....I'm up here in Canukistan eating poutin, shit is nasty
    Last edited by Poirot; 05-24-2020 at 06:38 PM.

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    Quote Originally Posted by Poirot View Post
    They have kick ass recipes....I'm up here in Canukistan eating poutin, shit is nasty
    Check out Carlsbad Cravings too! The lady has some recipes that blew my ever lovin’ mind.

    Max

  5. #20
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    Quote Originally Posted by TripleOvertime View Post
    Damn! Homeboy didn’t waste any time trying these out. Pain in the ass to make? Share the knowledge of how they’re made?
    Easy actually. Things needed. Skillet, I used large cast iron. Thin shaved ribeye, cheese of your choice, I used provolone and white american, white onion, bell pepper, wonton wraps or egg roll wraps, veg oil, 1 egg whisked for egg wash.

    Couple table spoons of oil in pan on medium. Put unseasoned meat in and cook till all red is gone and out aside to drain. Couple more table spoons of oil in pan with onion and pepper diced up, cook veggies till translucent but not burnt. Put aside to drain excess oil. Get big bowl and put meat and veggies in with cheese and mix all up. Wipe skillet clean, fill half way with oil and put back on medhigh heat. I used 8 out of 10 on my stove.

    Take 2 sheets of eggroll wrap, dip finger in egg wash and brush eggwash around perimeter of top wrap. Then spoon your meat mixture onto wrap. Roll corner to corner. Roll first corner over filling mixture, then fold in sides, then continue rolling.

    They cook fast, so roll them all and by then your oil is hot. Slowly put 3 or 4 in oil and rotate them every 20 seconds. After 2-5 mins they will be all golden brown and ready to devour. Oh and I did salt and pepper and garlic powder my filling mixture once all on bowl.

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