You heard me right. Korean Philly Cheese Steak Eggrolls. I was knocking around in my kitchen a few weekends ago and the show Diners, Drive-ins and Dives was on TV. This segment came up and I had to stop in my tracks and watch it. This dynamite indulgence is a trifecta of my favorite foods…Korean anything, Philly Cheese Steak and Eggrolls. I pulled the recipe up on my computer and headed to the grocery store for the ingredients. The Bronco’s game was on the next day & I had plans for these babies.
Thank you http://bngrill.com for coming up with this life-changing egg roll. Beyond delicious. Although, with permission, I may have to re-name these Mack Mack Eggrolls because one of my sons was visiting and in his words, “macked those down”. He made me promise to make another 30 of these for him and his buds next time they come. The recipe calls for a cheese sauce drizzle. Instead, I set out my home-made queso for dipping. I may faint now.
Here is the segment on Triple D with the video.
Korean Philly Cheese Steak Eggrolls
- 1/2 cup canned pineapple
- 1 small Asian pear
- 1-1/2 bulbs garlic, minced
- 1/2 cup Mirin
- 1/2 can Sprite
- Carmelized onion (about 1/2 – 1 cup)
- Salt & pepper
- Red Pepper flakes
- 3 Tbsp. Sesame oil
- 1 Tbsp. sesame seeds
- 2 or 3 ribeye steaks (cut extremely thin) and chopped
- 3 Cups of soy sauce
- 4 Tbsp. brown sugar
- 1 cup carrots, sliced small and thin (you can use the shredded carrots that you purchase in the grocery store)
- 1/2 cup – 1 cup sliced onion
- Egg roll wraps
- American Cheese
- Queso dip or cheese sauce
- Make the caramelized onions ahead of time.
- In a blender add the pineapple & rest of the ingredients down through the sesame oil, blend until pureed.
- In a large bowl, mix the sesame seeds, soy sauce and the brown sugar.
- Add the blended mixture to the large bowl with the soy sauce and brown sugar and mix well.
- Add the thinly sliced ribeye meat to marinade and add the sliced onions and carrots and marinade at least 1 hour or overnight. (it is better if you let it marinade overnight)
- Heat 2 Tbsp. of sesame oil in a large skillet and once hot, add a portion of the meat. Be sure to squeeze out some of the marinade before cooking. Cook mean in batches if needed.
- Let meat slightly cool.
- Open egg roll wraps and using one at a time, brush all sides with egg wash (to seal wraps when folded);
- Place a small piece of American cheese in the center of the wrap and add some meat mixture. Roll up wrap, folding in corners. Do this until all the meat is used.
- Once all wraps are completed, deep fry in fryer or in a large pan using canola or vegetable oil. When wraps turn golden brown, they are done. Put them on a paper towel and let them drain for a minute.
- Slice them on the diagonal and pour cheese sauce or over each half and sprinkle some sesame seeds on top and serve. Or you can serve with a bowl of queso on the side, like I did.
As the recipe states, it is time consuming but I think easily do-able if you make the marinade ahead of time. As usual, I doubled the marinade to save some for later. I used it up a few nights ago and made a fantastic Korean Beef Stir Fry. The problem is, I’m now out of the marinade. But, you know what? I can solve that problem. It happens to be Saturday again, and Bronco’s game is on tomorrow. Guess what I’ll be whipping up?