Philly fan or not, you will love these crispy cheese egg rolls

Believe me or not, there was actually a time on the ground on the children (BC version). But when Pat Olivieri ruined the first steak in 1930, he opened a new direction for flesh-feeding humanity.

Then the progress stopped. In the next 60 years, the Cheesesesteak has little improvement-why does it disturb the perfect sandwich, which serves soft but strong Hoagie coils in a soft but strong Hoagie coil? This dominated Philly's culinary world with an iron -rich fist. That is, until the turn of the new millennium, when something else appeared on the menus in the whole Philly: the Egg cylinder of the Cheesesesteak.

There is a debate about who first the brilliant thought, to roll a cheesesesteak gooey, greasy (in the best way!) Fill it into the egg cylinder and fry deeply until golden and crisp. These egg rolls first began to appear in the mid-1990s at Restaurant Menus in Philly, restaurants like The Downtown Four Seasons, Davio's on Rittenhouse Square, and Stephen Starr's first restaurant, Continental. At this time, many corner shops in Philly and South Jersey were also cut in China-American recruitment restaurants. Born and raised as Philadelphian, I have made many versions in my youth and can prove that they were all fantastic in their age.

Regardless of who invented the first one, the Cheesesesteak egg roller, like most revolutionary inventions, is quickly popular. Nowadays, there are versions of national chain restaurants, including cheesecake factory and TGI on Friday. But you don't have to eat to enjoy them. Gooey, Rich Philly Cheesesesteak egg cylinders is relatively easy to prepare at home with my recipe. Fresh and crunchy directly from the oven, better than any restaurant version.

The cheese wall is a charge

I don't bother with perfection here. Yes i truly call on the cheesesesteak from my own Philly Cheesesesteak Recipe– In this recipe, I write for a long time about the best use of beef (always ribye) and tips for slicing my home razor. If you slice at home, make sure you have approx. For an hour, it partially freezes the beef to solidify, which makes the slicing much easier. You want the steak to be completely solid when the slicing, but you also want the knife to be able to scatter it without damaging the blade, so make sure that it is not frozen solid. And most importantly, use a sharp knife.

For those who are not sure that knives and skills are sharp enough or just to save time, another great option is to buy a thin pre-sliced ​​ribye in some supermarkets such as Wegmans and many Asian food markets such as such as H-Mart; You may also find a butcher who will do it for you.

When it comes to stuffing cheese, I'm a Team Provolone, but you can replace it with other Philly classic cheeses such as basic American cheese, Cooper Sharp Cheese, or even Cheez Whiz. Just make sure you replace the equal weight. Flashing all cheese into the meat and onion mixtures when cooking is completed, provides every thin beef slice of the cheese layers. Think of the cheese as a disturbed, delicate greasy arm that protects the cooked steaks, preventing it from drying out when the egg rolls bake.

To design egg rolls

Rolling these egg cylinders, just like any flat, careful-moist-filling rolls (I think burrite, spring rolls, even blints): things must be kept nice and tight. The loosely rolled egg rollers fall apart when they bake, or at least leave the finished product with greasy pockets. Not a good thing.

In this recipe, I brought some of the invention out of the packaging process by adding an exact amount (quarter cup) charging to each egg cylinder. And while there is no substitute for practice and experience, my instructions for packaging egg cylinders need to help get started – find yourself packing perfect egg rolls that cook in juicy and crunchy weather. Perhaps the most important part of the formatting is to use your fingers to moisten the entire edges of the package with a thin water film before starting to roll each egg roller. This small amount of water glue the packager.

Tips for Baking Success

It's time for baking. I tried to slate these cheese egg rolls in a frying pan, and the results were always below: uneven tanning, greasy, wet spots. To achieve the best result, deep baking is okay. I strongly recommend the CLIP thermometer for the deep baking, which facilitates constant observation of the oil temperature. As you add the egg cylinders, the oil temperature drops drastically and the heat should be set to be as close to 350 ℉ (175 ° C), ideally within 25 ℉. In this temperature range, the wrapping becomes golden and crisp at the same speed when the filling heats up and melts.

The finishing touch

Often cheesesesteak egg rolls are a selection of spices needed for sauce that may include ketchup, aioli-like series dressed with Majo sauceOr even a simple spicy mustard. My favorite pairing a fried cheese sauceBecause let's face the facts when you eat, which is essentially a deep fried cheese, a little more gooey, the delicious cheese won't hurt.

Cooking method
(Keep on the screen awake)

• 8 ounce (225g) complicated Ribeye steak Or skirt steak or shop bought pre -sliced ​​ribye (see notes)

• 1 tablespoon (15Ml) vegetable oil or other neutral oil

• 1/4 medium yellow onion (2 ounce; 57g), cut into 1/4 inch cube

• 4 thin slice provolone cheese or American cheese (approx. 3 ounce; 80g)Torn into 1 -inch pieces, shared

• 1 tablespoon grated Parmigiano-Reggiano Cheese (optional)

• 1/2 teaspoon Diamond crystall Kosher salt; For table salt use half with so much volume

• Pinch fresh ground black pepper

• 8 egg cylinder coils (a square of approximately 7 inches), melted

• 2 quarter (1.9l) neutral oil For baking such as peanuts or vegetable oil

• Cheese sauceTo ketchup, honey-mustard sauceor the preferred sauce For sauce

1. For the Cheesesesteak filling: If a complete steak uses, cut and cut the steak with transverse grain for approx. 3 -inch wide sections, then adjust the large plate and freeze until solid but not frosty, approx. 1 hour. If you use pre -sliced ​​steaks, miss the cutting instructions in step 2.

2. With a sharp knife, such as a slicing knife or chef knife, steaks are shaved as thin as possible at a biased angle against grain. The meat is shaved to the cutting board and cut it roughly with a knife, about five times the sliced ​​meat purchased in the store or sliced ​​ten times by hand.

3. Heat an empty 10-inch cast iron or non-adhesive pan for medium to high heat for 5 minutes. Add oil to the pan and heat until only smoking. Add meat and onion into a even layer and cook without mixing until both are browned on one side for 4-6 minutes. Continue cooking, often mixed to move and pull the meat slices until the meat and onions are browned and the meat is no longer pink for 2-4 minutes.

4. Stir in provolone or American cheese, parmesan cheese (if used), salt and pepper. Cook constantly while stirring until the cheese melts and the mixture is combined well for 1-2 minutes. Turn off the heat and let it cool slightly, approx. 15 minutes.

5. For egg rolls: Fill the small bowl with water; Set aside. At the same time, with 1 egg roll pack, packages on the counter, so 1 corner point towards the edge of the counter. Place on 1/8 of the cheese steak filling (approximately the fingertips moisten the edges of the entire border with thin water foil.

6. Fold the lower corner of the covering up and top and press down to the other side of the charge. Fold both side corners of the tiles into the filling and gently press to seal. Filling the coil alone until the covering is completely closed. Leave the egg roll seam side down the counter and cover with a damp paper towel while shaping the remaining egg rolls.

7. Remove the large disk with a triple -layer paper towel. In a large Dutch oven or in a large, heavy bottom container, add oven oil (the oil should be measured about 1/2 inch deep). Heat the oil from medium to high heat, 350 ℉ (175 ℃). The spider network with the pliers, carefully lower than 4 egg rolls, seam to the side, hot oil and cook until deep golden brown, 4-8 minutes, and the egg rolls about halfway to cook for even cooking. Set the burner if necessary to maintain the oil temperature between 325 and 350 ℉ (160-175 ℃). Place the roasted egg rollers carefully on the prepared plate with spouse or pliers. Return the oil 350 ℉ (175 ℃) and repeat with the remaining 4 egg cylinders. Move it to the prepared plate with other egg rollers. Serve with the desired sauce.

Special equipment

10 -inch cast iron or non -adhesive pan, instant reading or deep -fried thermometer for urethra oil, large Dutch oven or large, heavy bottoms, spider -kimmer or grips

Note

You can also use a shop, pre-sliced, well-remained steaks, which will be found in some supermarkets, including Wegmans, H-MART and other Asian markets. If you use pre -sliced ​​steaks, continue to run the knife at the end of Step 2 for approx. Five times.

If you have a cast iron flat pan or planchae, it's time to use it to cook. Centralize two burners for even heating if necessary.

Provolone cheese can be mild and very sharp. Go with your personal preference, but whatever you choose, the cheese should be slice and easily melt. You can also replace the equal weight of Cheez Whiz, American Cheese or Cooper Sharp – this is a classic for cheese.

This recipe is easy to double. Cook the charge in a 12 -inch pan and bake the egg rollers in additional items.

Make-Head and Storage

The assembled egg cylinders can be frozen for cooking later: freeze the egg rollers on the plate, then move it into the zipper-closing bag and freeze for up to 1 month. Do not melt before cooking; Increase cooking time for approx. 2 minutes.

The egg roll is best served freshly and the rest is not well stored.