Steak & Cheese Rolls Recipe
Hand prepared crispy eggrolls with shaved sirloin and a blend of cheeses.
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Ingredients
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Filling
Assembly & Wrapping
Frying / Finishing
Method
Filling
- 1
- 2
Cook aromatics
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the diced onion and green pepper and sauté 4–5 minutes until softened and starting to brown. Add the minced garlic and sauté 30–45 seconds until aromatic.
- 3
Cook sirloin
Increase heat to high, add the shaved sirloin to the skillet in a single layer as much as the pan allows. Let the meat sear without moving for 30–45 seconds, then stir and continue cooking 2–3 minutes until just cooked through. You want no raw pink remaining but avoid overcooking so it stays tender.
- 4
Season and combine
Reduce heat to medium. Stir in Worcestershire sauce, soy sauce, black pepper, kosher salt, and dried oregano. Cook 30 seconds to incorporate. Remove skillet from heat and let mixture cool 5–8 minutes (filling should be warm, not hot, when combined with cheeses).
- 5
Add cheeses
Fold in the softened cream cheese, shredded provolone, and shredded mozzarella until evenly distributed and melted into the meat mixture. If mixture seems very wet, let it cool a bit longer so it holds together when scooped.
Assembly & Wrapping
- 6
Prepare flour slurry
Whisk together 2 tablespoons flour and 2 tablespoons water in a small bowl to make a paste; this will be the sealing slurry for the wrappers.
- 7
- 8
Portion filling
Spoon about 2 to 3 tablespoons of the cooled steak-and-cheese filling across the center third of the wrapper, slightly closer to the corner nearest you. Do not overfill — small, compact rolls fry best and hold together.
- 9
Fold and roll
Fold the bottom corner up over the filling, tuck firmly to enclose. Fold both side corners in toward the center to form neat edges. Brush the top corner's edges lightly with the flour slurry and roll away from you tightly to seal. Place sealed rolls seam-side down on a tray. Repeat until all wrappers are used (should yield about 12 rolls).
Frying / Finishing
- 10
Heat oil
Pour about 3–4 inches of vegetable oil into a deep heavy pot or Dutch oven (approximately 6 cups, depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and brown steadily.
- 11
- 12
Season and rest
While still warm, sprinkle a light pinch of finishing salt over the rolls if desired. Let rest 2–3 minutes to firm up before serving — hot cheese will be molten inside, so allow a short cool-down to prevent burns.
- 13
Serving suggestion
Serve the steak & cheese rolls hot with optional dipping sauces such as spicy ketchup, horseradish mayo, or a creamy ranch. They make a good appetizer or shareable entree.