Loaded Philly Cheesesteak Eggrolls

This is a semi-store bought appetizer.  I bought the meat, I use Schwann’s Brand, and I buy easy cheese, but to me a good Philly Cheesesteak isn’t good without this and onion. I made this appetizer into a meal with a side salad and potato wedges.  This kiddos and husband loved these, and I must admit I did as well.

This recipe yields about 14 eggrolls.



10-12 oz. Thin Philly Meat(such as Steak-umms )


2 T Olive Oil

2 T Banana Pepper Brine (liquid from jar of pickled peppers)

2T Worcestershire Sauce

1 T Balsamic Vinegar

1T Dijon Mustard

1T Spicy Mustard

2tsp. Soy Sauce

1tsp. Minced Garlic

1/4tsp. Onion Powder


Eggroll Wrappers

Cheese Whiz

1/2 Small Onion, diced

1/4 scant C Bell Pepper, diced (I used red, orange yellow)

1T Olive Oil

Pickled Banana Peppers


-Mix marinade together, place meat in marinade, allow to marinate overnight.

-In small skillet over medium heat, heat oil, place bell peppers and onions in skillet, sprinkle with salt.  Cook until slightly tender, remove from heat.

-Using a slotted spoon, remove meat from marinade, cook over medium heat for about 7 minutes or until meat is cooked, drain well.

-Heat cheese whiz in microwave, this will allow for ease of use.

-Place 1 healing T of meat in eggroll, top with 1 T cheese, a little of onion mixture and 1 banana pepper ring.  Roll eggroll, using water to seal edges.  Do this for remainder of ingredients, I made 14.

-Fry 350 3-5 minutes or until golden brown.  Please not that cheese will be very hot, so allow to cool before eating.  Enjoy!


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