- Mar 30, 2018
Cheese Steak Egg Rolls
- 1 Lb. of Chopped Steak (Thin Sliced Sirloin or Ribeye or Ground Beef)
- 4-5 Slices White American Cheese
- 1/4 Cup of Green Pepper, Diced Small
- 1/4 Cup of White Onion, Diced Small
- 1 Tablespoon of Worcestershire Sauce
- 8 Wonton Wrappers
- Garlic Powder
- Salt and Pepper
- Vegetable Oil
- Sriracha Ketchup
Turn Blackstone griddle on medium heat and drizzle lightly with vegetable oil. Cook the onions and peppers, season with salt and pepper, for about 3 minutes. Set aside and turn griddle to high heat. Add chopped steak or ground beef.
Use your Blackstone spatula and scraper, chop your meat up into small pieces. Turn heat to medium-low, add the worcestershire, season to taste with salt, pepper, garlic powder and mix in the peppers and onions.
Lay the cheese on top of the meat and cover with a dome to steam melt the cheese. Take meat off the griddle and place in a large bowl and mix the cheese to coat evenly. Cover and let meat mixture cool slightly so you can handle it when preparing your eggrolls.
Follow the instructions on the back of the wonton wrapper, placing wrappers in a diamond shape spoon on a oval shaped layer of meat in the center. Fold the bottom up and around the mixture, fold the sides in and then roll upwards. Seal by rubbing warm water along seams. Place on parchment paper until ready to fry.
Turn Blackstone griddle back on to high heat and add a generous amount of vegetable oil towards the opposite side of your griddle as your grease spout. It helps to slightly angle griddle so that oil runs to where you want by placing a Â¼ inch wedge under both the wheels so that the oil does not run right to the wrong side and off the griddle since you need a good amount of oil to fry the eggrolls in. Place eggrolls in the hot oil, turning to cook all sides of the wonton wrappers until golden brown.
Serve with Sriracha Ketchup.