Greg Belprez

[Food Pleaser @FoodPleaser]

Homemade Muffuletta Italian Sandwiches

[Flavorful Kitchen Adventures @ann_ann886]

Philly Cheesesteak Egg Rolls

Serves: 12–16 egg rolls • Prep: 20 minutes • Cook: 20 minutes • Total: ~40 minutes

Ingredients
1 lb (450 g) ribeye or sirloin, thinly sliced against the grain
1 tbsp soy sauce or Worcestershire
1 tsp cornstarch (helps tenderness)
1 tbsp olive oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced (optional but great)
1 small green bell pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp paprika or chili powder (optional heat)
8 oz (225 g) shredded provolone or mozzarella (or sliced provolone, chopped)
1/2 cup shredded white cheddar (optional blend)
12–16 egg roll wrappers
1 egg beaten with 1 tbsp water (or water only) for sealing
Neutral oil for frying (about 4 cups)
Dipping sauces (choose 1–2)
Cheez-Whiz warmed, or quick cheese sauce (note below)
Garlic aioli or chipotle mayo
Sweet chili or your favorite BBQ sauce (as pictured vibe)
Quick cheese sauce (optional)
1 tbsp butter + 1 tbsp flour + 3/4 cup milk + 1 cup shredded cheddar or provolone + pinch salt

Instructions
Marinate the beef (5–10 min)
Toss sliced beef with soy/Worcestershire and cornstarch. Set aside while you prep veg.
Cook the filling
Heat olive oil in a large skillet over medium-high. Add onion and peppers; cook 4–6 minutes until softened and lightly charred. Add garlic; cook 30 seconds.
Push veg to the edges. Add beef in a single layer; season with salt, pepper, and paprika. Sear 2–3 minutes just until no longer pink; don’t overcook. Toss everything together, then remove from heat.
Chop mixture on a board into small, roll-friendly pieces. Let cool 5–10 minutes. Stir in half the cheese to lightly melt; reserve the rest for extra stretch.
Fill and roll
Place a wrapper diamond‑shape. Add 2–3 tbsp filling in a short log near the lower corner; sprinkle a little extra cheese on top.
Fold bottom corner over filling, then fold in sides snugly. Roll up tightly. Brush top corner with egg wash and seal. Repeat.
Fry
Heat 2–3 inches of oil to 350–360°F (175–182°C). Fry rolls in batches 3–4 minutes, turning, until deep golden and blistered. Drain on a rack (best) or paper towels. Sprinkle with a pinch of salt while hot.
Air fryer/oven options
Air fryer: Spray rolls lightly with oil. Cook at 380°F (193°C) for 8–10 minutes, turning once and misting again, until golden.
Oven: Brush with oil and bake at 425°F (220°C) on a rack over a sheet pan 12–15 minutes, turning once.
Dipping sauce (if making quick cheese)
Melt butter in a small saucepan, whisk in flour 30 seconds. Slowly whisk in milk; simmer until slightly thick. Off heat, whisk in cheese and a pinch of salt until smooth.
Serve
Pile egg rolls on a board, garnish with chopped parsley, and serve hot with cheese sauce, chipotle mayo, or BBQ for dipping.
Tips for ultra-crispy, cheesy centers
Cool filling before rolling so wrappers don’t steam‑soften.
Roll tight and expel air; seal well to prevent leaks.
Keep wrappers covered with a slightly damp towel while working.
For extra-gooey centers, tuck a slice of provolone inside each roll in addition to shredded cheese.
Make-ahead and freezing
Freeze assembled, uncooked rolls on a tray until firm; store in a zip bag up to 2 months. Fry from frozen at 350°F for 4–5 minutes, or air‑fry 10–12 minutes at 380°F.

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