Korean Philly Cheese Steak Egg Rolls
The best of both worlds combined in an egg roll that will blow your mind. Bulgogi & Philly sytle steak sandwich flavors. Thank you to BN Grill for this masterpiece of a snack. Worth every minute of prep. See note below for my meal planning plan of attack.
- 1/2 cup canned pineapple
- 1 small Asian pear
- 1 1/2 bulbs garlic peeled, rough chop
- 1/2 cup Mirin
- 1/2 can Sprite
- 1/2 to 1 cup carmelized onion
- 1/2 cup scallions
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp red pepper flakes
Egg Roll Filling
- 1 tbsp sesame seeds
- 3 cups soy sauce
- 4 tbsp brown sugar
- 3/4 - 1 pound rib eye steak cut extremely thin and chopped
- 1 cup carrots sliced small and thin (you can use the shredded carrots that you purchase in the grocery store)
- 1/2 - 1 cup cup sliced onion
- 3 tbsp sesame oil
Queso Dip (purchased or homemade)
Sesame seeds and chopped cilantro for garnish if desired
In a blender add the pineapple & rest of the ingredients down through the list including the sesame oil, blend until pureed.
In a large bowl, mix the sesame seeds, soy sauce and the brown sugar. Add the blender mixture to the large bowl with the soy sauce and brown sugar and mix well.
Add the thinly sliced ribeye meat, the sliced onions and carrots to the marinade and let rest in the refrigerator least 1 hour or overnight.
Fill the egg rolls
On a flat clean surface, lay out a few egg roll wraps at a time and brush all sides with either water or an egg wash (water beaten with egg). This will seal the edges when wrapped.
Place small amount of meat mixture in the center of the wrap, top with 1/2 a slice of American Cheese and roll up, folding in corners and sealing the seams. Place the rolled egg rolls on a plate with a slightly damp paper towel on top to prevent drying out.
I caramelize the onions ahead of time and also marinate the filling mixture a day ahead of when I plan to serve these.
I do try to meal plan these egg rolls because they're a bit labor intensive (worth it!!). I generally plan a French onion soup and also Bulgogi in the same week. I simply pull off some of the caramelized onions used for the soup, and I double the marinade for Bulgoi & Rice (or I'll freeze the remaining 1/2 of the marinade).