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
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!