These Baked Cheesesteak Egg Rolls are the perfect appetizer for an upcoming Super Bowl party but also perfect for dinner any day of the week!
Thanks to Michigan Beef Industry Commission for sponsoring this post.
Anytime Dan and I order carryout from an Asian restaurant we order a few egg rolls or spring rolls as a side dish.
I can’t get enough of them, however, they are not the healthiest since they are fried, not baked.
So I decided to make a unique egg roll filled with some of our favorite (staple) ingredients.
I would have made egg rolls ages ago if I realized how easy the process would be.
You can find wonton wrappers at your local grocery store. Check either the freezer section or in the produce area.
I found mine in the produce area near other fresh Asian ingredients.
This recipe was just enough for a package of wonton wrappers and they turned out great!
Ingredients Needed to Make Theses Cheesesteak Egg Rolls
Egg Rolls
- olive oil
- onion
- bell pepper red or green
- mushroooms
- ground beef
- mozzarella cheese
- 1 package wonton wrappers
Cheese Sauce
- butter
- all-purpose flour
- milk
- salt and black pepper
How to Prep Egg Rolls
Honestly, it took much less time than I expected to prep the rolls which only took about 15 minutes. See the photos below for a simple guide to folding the egg rolls.
Then I brushed them with olive oil and baked them for 15 minutes, turning them halfway through.
Very simple. They definitely taste best right out of the oven but you could reheat them in the oven or toaster oven to give them the crispy texture again.
Dietitian’s Dish
When it comes to thawing and freezing ground beef there are a few tips I have for keeping you and your family safe. I often buy 3 pounds or more of ground beef at a time to save money.
When I get home, I do the following steps:
- I immediately re-package the ground beef into plastic freezer bags with one pound in each bag.
- I make sure to get out as much air as possible before sealing them. I also label and date each one of them before putting them in the freezer.
- Ground beef can be frozen for about 4 months before it should be used.
- When thawing the beef, I place it on the lowest shelf in the refrigerator in a container to prevent any juices from escaping. I do this about one day before I plan to cook with it.
We will be celebrating our daughter’s fifth birthday on Super Bowl Sunday this year and you can bet we’ll be having some delicious appetizers like these cheesesteak egg rolls!
Baked Cheesesteak Egg Rolls
Ingredients
Egg Rolls
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 1 bell pepper red or green, finely chopped
- 4 ounces fresh mushroooms chopped
- 1 pound lean ground beef
- 2 cups shredded mozzarella cheese
- 1 package wonton wrappers
Cheese Sauce
- 2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 cup milk
- salt and black pepper
- 1 – 1 1/2 cups shredded cheese colby jack, sharp, or provolone
Instructions
- Preheat oven to 425ºF.
- In a large skillet, heat oil over medium heat.
- Add onions and pepper and cook until tender.
- Add ground beef and garlic and cook until ground beef is thoroughly cooked. Add mushrooms and cook until slightly tender.
- Remove from heat.
- Lay one wonton wrapper flat, add about 2 tablespoons of mozzarella cheese and 3 tablespoons of the beef/vegetable mix on top. Wrap wonton wrapper from one corner, followed by both sides toward the middle, then rolling the wrapper to form a roll (see images for details).
- Add rolls to a baking pan coated with non-stick cooking spray.
- Coat the top of each roll with olive oil or butter.
- Bake for 15 minutes, turning rolls half way through.
- To make cheese sauce, add butter to a sauce pan over medium-high heat.
- Once butter is melted, whisk in flour, then milk, salt and black pepper.
- Once sauce is thickened, add shredded cheese.
- Serve immediately.
Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.
This Baked Cheesesteak Egg Rolls post first appeared on Chocolate Slopes.
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