A twist on the Philly Cheesesteak!
6 pieces Steak Um Sliced Steaks (Frozen) Or 1/2 Pound Very Very Thinly Sliced Ribeye
1 Tablespoon Vegetable Oil
1 whole Vidalia Onion, Chopped
3 slices American Cheese, Cut Into 3 Strips Each
6 whole Eggroll Wrappers
1 cup Cheese Whiz For Dipping
½ cups Banana Peppers
Small Bowl Of Water For Wetting Your Fingers
Vegetable Oil, For Frying
This will make 6 eggrolls, cut them in half to serve as an appetizer, or serve with some potato fries and call it a meal! They will fill you up!
Saute the onions in a bit of butter until tender, about 3 minutes. Set aside.
Cook the steak – it cooks quickly takes just about a minute. Do it in batches so as not to crowd. Blot the steak dry to remove some of the grease.
Place about 1 steak’s worth of meat on an eggroll wrapper, sprinkle with about a teaspoon of sauteed onion and 1/3 of a slice of cheese. Roll up the eggroll. Dip your finger in water and run it along the edge of the wrapper to moisten, then seal. Do the same with the ends…press together to close and fold in the sides to make small triangles, moisten to close. Set aside on a plate, repeat the process with the remaining wrappers and ingredients.
Heat your oil (to 375 F) for frying. Fry for less than a minute (especially if using a fryer). You just want the eggroll to get crispy and golden brown. Drain on a paper towel-lined plate until you are finished with all of the frying.
Serve with banana peppers and some warmed Cheese Whiz for dipping…feel guilty later!
1 tablespoon oil
3 cloves garlic, minced
1 large onion, finely chopped
1 small green bell pepper, finely chopped
1 pound lean ground beef
2 cups white rice
4 cups chicken broth
1/4 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon seasoned pepper
1 tablespoon dried oregano
1 teaspoon thyme
1/4 teaspoon ground coriander
Heat oil in Instant Pot on sauté setting, or in Crock Pot.
Add garlic and onion, cooking until onion starts to soften and brown a little.
Add celery and bell pepper, sauté for a minute or two.
Remove from pot and set aside.
Add beef, brown and crumble, drain fat.
Return veggies to pot, add remaining ingredients to meat in IP.
Mix all ingredients well, scraping the bottom of the cooker.
Place lid on, set the vent to Sealing and press Slow Cooker, low setting for 30 minutes.
Do a Quick Pressure release and fluff rice mixture with a fork.
If needed, adjust seasonings.
Serve immediately, or set IP to warm setting for amount of time you prefer until ready to serve.
Some readers have mentioned issued with the caramel sauce leaking through the spring form pan while baking. To avoid a mess, place a rimmed baking sheet on the oven rack below the cheesecake to catch any drips.