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These Philly Cheesesteak Egg Rolls are about to be your new favorite appetizer. Packed full of taste and flavor, you’re going to be chowing down on this simple recipe.
Cheesesteak Egg Rolls are basically the perfect fusion of American fast food and Chinese fast food in one. We love this recipe because they’re so easy to make (and cheap!! No ribeyes needed here, ground beef for the win!) and you can make enough for dinner tonight and then freeze an additional giant batch for the next three times you crave them!
Ingredients
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 24 egg roll wrappers
- 12 slices American cheese
- 3/4 cup vegetable oil for frying
How To Make Philly Cheesesteak Egg Rolls
- Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
- Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
- Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
- Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.
Tips for the Best Philly Egg Rolls:
- Steak– Rib eye or flank steak can also be used. Even ground hamburger works. Cut your steak into bite sized pieces for easier eating and filling.
- Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.
- Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.
- Wrappers– Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.
- Sauce-These are ideal for dipping. There are endless possibilities. Try your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce.
Ingredients
For The Meatballs
- 2 tbsp olive oil
- 1 pound ground beef
- 1 large egg, beaten
- ½ c. breadcrumbs
- ½ onion, grated
- ½ tsp garlic powder
- ¼ tsp ground nutmeg
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
For The Casserole
- 2 ½ c. egg noodles
- 1 c. beef broth
- 1 tbsp Worcestershire sauce
- 1-pint heavy cream
- 1 ½ c. Swiss cheese, grated
- Fresh parsley, chopped, for serving
- Kosher salt and freshly ground black pepper, to taste
How To Make Swedish Meatball Noodle Bake
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish and set aside.
Step 2: Place the beef, bread crumbs, egg, onion, nutmeg, garlic powder, salt, and pepper in a large bowl. Mix well until just combined. Scoop and roll 1 ½ tablespoons of the mixture into a ball. Repeat with the remaining mixture.
Step 3: In a large skillet, heat the olive oil over medium-high heat. To the hot oil, add the meatballs and cook until all sides are browned. To a plate, transfer the meatballs and set aside.
Step 4: In the meantime, cook the noodles in a large pot of salted boiling water for two minutes less than the package directions.
Step 5: Add the broth, heavy cream, and Worcestershire sauce to the now-empty skillet and scrape up any browned bits on the bottom of the pan. Allow the mixture to simmer for about 10 minutes until a little thickened. To taste, season with salt and pepper. Then, take the skillet off the heat.
Step 6: Into the prepared baking dish, add the pasta and top with meatballs. Over the pasta and meatballs, evenly pour the sauce and sprinkle with cheese.
Step 7: Place in the preheated oven and bake for about 20 minutes or until the cheese has melted and is bubbly. Remove from the oven when done and allow the casserole to sit for about 5 minutes.
Step 8: Serve and enjoy!
Get ready to enjoy a simple yet utterly satisfying dish that’s perfect for any day of the week. Crispy Fried Potatoes and Onions is a dish that brings together the humble potato and the piquant onion, transforming them into a golden, crispy delight that’s hard to resist.
This recipe is all about the joy of cooking something comforting and familiar, and it serves as a wonderful accompaniment to almost any main dish. Whether you’re pairing it with a morning egg, a lunchtime steak, or as a dinner side with sausages, these crispy potatoes with caramelized onions are sure to be a hit!
Here’s a step-by-step guide to making this comforting classic:
Ingredients
- Potatoes: 4 large, peeled and sliced into thin rounds
- Onions: 2 large, sliced
- Seasonings: Salt and pepper to taste, 1/2 teaspoon paprika (optional for a bit of spice)
- Cooking fat: 4 tablespoons olive oil or butter (for richer flavor)
- Garnish: Fresh herbs (such as parsley or chives), chopped
Instructions
Prepare the Potatoes:
Start by washing, peeling, and slicing the potatoes into even thin rounds or half-moons, depending on your preference. If you’d like to keep the potatoes from browning while you work, soak them in cold water for a few minutes, then drain and pat them dry thoroughly with paper towels.
Heat the Oil:
In a large skillet or frying pan, heat the olive oil or melt the butter over medium-high heat, getting ready to create those irresistible crispy edges.
Cook the Potatoes:
Place the potato slices in the skillet in a single layer, and you might need to work in batches to avoid overcrowding the pan. Fry the potatoes until they are golden and crispy on one side, then flip them over to crisp up the other side, about 4-5 minutes per side. As they cook, season them with salt, pepper, and a dash of paprika if you’re using it.
Add the Onions:
When the potatoes are nearly done but still have a bit of a bite, push them to the edges of the skillet and add the sliced onions to the center. Reduce the heat to medium and let the onions cook until they are soft and starting to caramelize, stirring occasionally, about 10-15 minutes.
Combine and Finish Cooking:
Mix the onions and potatoes together in the skillet and continue to cook for a few more minutes. This is the perfect time to adjust the seasoning if needed, adding more salt or pepper to suit your taste.
Garnish and Serve:
Once everything is perfectly crispy and flavorful, remove the skillet from heat. Sprinkle the freshly chopped herbs over the top for a burst of color and freshness. Serve hot as a delightful side dish that complements an array of main courses.
This Crispy Fried Potatoes and Onions recipe not only fills your plate with comforting flavors but also brings a touch of home-cooked perfection to your meals. It’s a versatile side that promises to elevate your everyday dining experience with its simple, rustic charm. Enjoy crafting this classic dish that’s sure to gather everyone around the table!
4 Ingredients Lemon Cream Cheese Dump Cake – Imagine yourself on a hot summer afternoon, enjoying a piece of this wonderful cake. Vibrant yellow colors and an enticing lemon scent fill the air as you take your first bite.
As the moist cake crumbles and melts in your mouth, you are instantly transported to a sunny citrus grove. The refreshing lemon zest dances on your taste buds, perfectly balanced by the smoothness of cream cheese.
This simple yet captivating recipe is a testament to the joy of simple desserts that provide comfort and enjoyment.
Ingredients
- 1 (16 oz.) can lemon pie filling
- 1 (15 oz.) package yellow cake
- 4 oz. cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
How To Make 4 Ingredients Lemon Cream Cheese Dump Cake
- Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
- Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
- Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
- Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
- Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 15-20 minutes before serving.
Ingredients
- 2 large eggs
- 1 ½ tsp Vanilla extract
- ⅓ cup light brown sugar
- ⅔ cup granulated sugar
- 1 tsp ground cinnamon
- ½ cup butter, unsalted, softened
- 1 ½ cup flour
- 1 ¾ tsp baking powder
- ½ cup whole milk
- 1 large Granny Smith Apple, peeled and diced
- 1 tbsp granulated Sugar
- 1 tbsp ground cinnamon
- Glaze:
- 1 cup Confectioners Sugar
- ¼ cup milk
Instructions
FIRST STEP:
Preheat the oven to 350*
In a small bowl, combine the cinnamon and the brown sugar
Grease a 9 inch loaf pan with a non stick spray
Add the butter and sugar into a bowl and beat until smooth
Add the eggs one at a time, beating after each addition
Add in the vanilla extraction another bowl combine the flour and the baking powder and then gradually add it into the butter mixture
Add the milk and mix until smooth
SECOND STEP:
Pour half of this batter into the prepared loaf pan
Place half of the apples over the batter
Sprinkle with half of the brown sugar and cinnamon mixture
THIRD STEP:
Lightly press the apples into the batter
Pour the remaining batter over the apple layer, Top with the remaining apples and brown sugar mixture
Using a knife, swirl the brown sugar mixture into the apples
Place into the oven and bake for 40 to 50 minutes, when a toothpick comes out clean, the bread is done
Remove the bread from the oven, let sit for 10 minutes
Turn the bread out onto a wire rack
FOURTH STEP:
In a small bowl combine the Confectioners Sugar and the milk, be sure to remove all lumps
Drizzle the glaze over the top of the Apple Fritter Bread
Enjoy!
Nutrition Information:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 261TOTAL FAT: 9gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 53mgSODIUM: 93mgCARBOHYDRATES: 42gFIBER: 1gSUGAR: 29gPROTEIN: 3g
This Oven Baked Salmon is brushed with garlic butter, then sprinkled with a delicious brown sugar spice mix for the perfectly baked, flavorful salmon fillet. This is hands-down the best and easiest way to prepare salmon fillet for dinner!
Ingredients
2 lemons, cut into thin slices
1 salmon fillet)
salt
Freshly ground black pepper
6 tbsp. melted butter
2 tbsp. honey
3 minced garlic cloves
1 C. chopped thyme leaves
1 m. dried oregano
Fresh chopped parsley to decorate
Directions
Preheat oven 350 degrees. Line a baking tray covered with aluminum foil and spray with cooking spray. In center of foil, put the lemon slices in an even layer.
Season both sides of the salmon with salt and pepper and place over the lemon wedges.
In a bowl, whisk butter, honey, garlic, and oregano/thyme. Pour over the salmon, then wrap the foil around the salmon. Bake until salmon is cooked through, about 25 minutes. Turn the oven over and roast for 2 minutes or until the butter mixture has set.
Garnish with parsley before serving.
Enjoy!
This Easy Vegetable Beef Soup is a hearty, healthy meal that will be a hit year-round. A great way to use garden fresh veggies in the summer months or to warm up during the cooler months, this ground beef vegetable soup is one you’ll make again and again.
Ingredients
- 4large potatoes, peeled and cubed
- 2cups water
- 3large carrots, sliced
- 1large onion, chopped
- salt and pepper to taste
- 4cupsfresh or frozen cut green beans
- 4cupstomato juice
- 1/2pounds ground beef, cooked and drained
- 4vcupvsfresh or frozen corn
- 1teaspoon Italian seasoning
- 1/2teaspoon garlic powder
- 2bay leaves
How To Make Best Ever Easy Vegetable Beef Soup
- In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until tender.
- Add the remaining ingredients. Cover and simmer 30 minutes longer or until heated through, stirring occasionally.
- Discard bay leaves before serving.