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Usually I'm not a big fan of fusion food. Just because two things are delicious doesn't necessarily mean they would be delicious together. (I'm looking at you, Burrisimo.) These Philly cheesesteak egg rolls do not fall into that category. That is because Philly cheesesteak egg rolls are GREAT.
Really, this isn't so much a fusion food, but a way to utilize egg roll wrappers. They have this unique ability to be sturdy enough to hold just about anything you stuff inside them, and then transform into light, crunchy, totally irresistible shells when fried. Sound complicated? It's actually super simple.
We start this recipe the way we start most Philly cheesesteak recipes, with the veggies. Start by sautéing sliced onions and peppers until they lose most of their moisture and become tender and slightly browned. Then, scoot the veggies to the side and cook your steak. None of the ingredients cook much after they've been stuffed in the egg roll wrappers, so go ahead and cook the steak to your desired doneness.
When it's time to fry, confidence is key! Let your oil come up to temperature — you can test it by adding a drop of water to your pan. If it sizzles and pops, they oil is hot and ready! Use tongs to lower your little pockets of cheesesteak love into the oil and let 'em get golden! When you're happy with their color, flip and ensure that all sides get thoroughly crisp. Drain them on a paper towel and serve!
My coworker JB, a certified Philadelphian, says the only condiment that is acceptable with cheesesteaks is ketchup. Do with that information what you will.
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