Italian Cheesesteak Egg Rolls

Directions

1. Melt the butter in a saucepan over low heat. Once melted, whisk in the flower and cook for 1 minute, constantly stirring to remove the flour taste. Then gradually whisk in the heavy cream, stirring to create a smooth, lump-free mixture.

2. Bring the heavy cream to a gentle simmer, and simmer until slightly thickened (about 2 minutes). Then slowly stir in the shredded Provolone and Parmigiano. Once incorporated, stir in the American Cheese and continue stirring until the cheese has melted and the sauce is smooth. Once smooth, add the nutmeg, taste and adjust seasoning as needed.

3. Keep the cheese sauce on a very low heat, stirring occasionally, as you make the cheesesteak filling.

4. Melt the butter in a high-walled skillet over medium heat, and drizzle with olive oil. Add the diced onions and sprinkle with a pinch of salt. Cook for 15 to 20 minutes, stirring occasionally, until the onions are golden brown and slightly caramelized. Remove and set aside.

5. In the same skillet, increase the heat to medium-high and drizzle with oil and a tablespoon of butter. Add the steak and season with salt and pepper. Cook for 3 to 4 minutes (just until browned), cutting the steak up and mixing it around to get browned on all sides. If the pan looks too oily, remove some of the oil with a paper towel.

6. Then add the cherry peppers, onions, and the cherry pepper brine. Cook for another minute stirring until combined, then add a few tablespoons of the cheese sauce into the skillet. Mix until the steak is fully coated and looks creamy. Then remove from the heat and allow the filling to slightly cool.

7. Lay an Egg Roll or Spring Roll wrapper on a clean surface. Place 2 to 3 tablespoons of the cheesesteak mixture on one side of the wrapper, along with the 1 to 2 tablespoons of the cheese sauce. Fold the top end over the filling, then fold in the sides and roll tightly. Brush the sides and corners with some water and seal. Repeat with the remaining wrappers.

8. Heat oil to 350°F, and fry the egg rolls in batches of 3 to 5 (depending on the size of your pan) until golden brown and crispy (about 4 to 5 minutes). Transfer to a paper towel lined plate and season with a sprinkle of salt. Enjoy!