Super Bowl weekend is upon us and once again we are watching Tom Brady and the Patriots attempt another victory. It feels like we’re stuck in some sort of weird football themed groundhog day movie. Regardless, Super Bowl Sunday has always been a day I’ve enjoyed. It’s always been a tradition to serve up finger foods to enjoy with the game, and this year is no exception!
This year I’m making cheesesteak egg rolls with horseradish aioli. These are an appetizer Zac and I served at our wedding this past year, so recreating these felt extra special! The egg rolls are filled with tender chip steak, nutty caramelized onions, and sharp provolone cheese. A touch of Worcestershire sauce adds umami and helps to bring out the best flavors in the filling.
A Note on Caramelizing Onions
I chose to bake my egg rolls instead of frying them. I was initially concerned baking wouldn’t result in the crispy, flakey texture that you normally get in an egg roll, but spraying the egg rolls with cooking spray before baking helps them to achieve a crispy texture. You don’t miss out on any of the texture by baking them, and you won’t be stuck cleaning up the inevitable oil mess that comes with frying.
I paired the egg rolls with a horseradish aioli that is spicy and tangy. Adding lemon juice to the aioli cuts through some of the intensity you get from the horseradish, and adds a nice brightness that lightens up the sauce.
Before jumping into the recipe, I wanted to share some information on caramelizing the onions. A ton of recipes normally tell you to caramelize onions for about 10 minutes or so. This amount of time is wildly inaccurate. Caramelized onions are best done low and slow; they can take up to an hour to reach their full caramelized potential. Anyone that tells you otherwise isn’t truly making caramelized onions. Cooking the onions faster or at a higher heat could cause them to scorch before being fully cooked, resulting in a bitter burnt flavor. I definitely recommend taking the time to caramelize your onions slowly to get their full flavor potential, but if you are short on time, just take care to ensure they don’t burn.
I hope you try out these egg rolls as a delicious party appetizer! Let me know what you think in the comments!Print
Crispy baked egg rolls stuffed with a cheesy Philly cheesesteak mixture of steak, sharp provolone, and caramelized onions served with horseradish aioli
For the Egg Rolls:
- 2 large white onions, sliced (about 6–7 cups)
- 3 tbsp unsalted butter
- 2 tbsp Worcestershire sauce
- 3/4 cup shredded sharp provolone + 1/4 cup
- 1 lb chip steak (or your preferred beef for cheesesteaks)
- 10 egg roll wrappers
- 1/2 tsp kosher salt
- Non-stick spray
- Small bowl of water
For the Horseradish Aioli:
- 1 cup mayo
- 1 garlic clove, grated
- 2 tbsp + 2 tsp prepared horseradish
- 3/4 tsp lemon juice
- 1/8 tsp kosher salt
For the Egg Rolls:
- Heat the unsalted butter in a large saute pan over medium heat.
- Add sliced onions and 1/4 kosher salt.
- Cook onions over medium heat for 10 minutes, stirring occasionally.
- Reduce heat to medium low and cook for an additional 40 minutes, stirring occasionally to keep the onions from getting too dark. If the onion start to burn, turn the heat down to low.
- Once the onions are caramelized, remove from the pan and set aside in a bowl.
- Turn the pan up to medium heat. Once heated, add in the chip steak, breaking it up with a spatula.
- Add in the worcestershire sauce and cook for 8-10 minutes, until the steak is just cooked through.
- While the steak is cooking, preheat the oven to 425 degrees.
- Add the onions back in with the steak. Season with the other 1/4 tsp kosher salt.
- Turn the heat down to low and mix in 3/4 cup sharp provolone.
- On a clean counter or cutting board, lay out 10 egg roll wrappers. Lay them out so that one corner is facing you, and the wrapper looks like a diamond shape.
- Divide the remaining 1/4 provolone cheese between the 10 wrappers, sprinkling the cheese in across the middle of the wrapper from the left corner to the right corner.
- Place about 2 heaping tablespoons of the cheesesteak mixture diagonally across the center of the egg roll wrappers from the left corner to the right corner.
- Using your finger or a pastry brush, brush the corner of the of the wrapper directly across from you lightly with water.
- Starting with the corner closest to you (the bottom corner), fold that corner over the filling being careful not to fold too tight.
- Next fold the left corner into the middle of the egg roll, and then fold in the right corner.
- Gently roll the wrapper and filling away from you until the last corner is sticking to the rest of the egg roll.
- Repeat steps 13-17 until the remaining wrappers are filled.
- Line a large sheet pan with parchment paper, and ightly spray with non-stick spray.
- Place the egg rolls seam side down, and lightly spray each one with non-stick spray. This will help them brown.
- Place in the oven on the middle rack for 15-18 minutes, turning once halfway through. Egg rolls are finished when the tops are golden brown.
For the Horseradish Aioli:
- Combine all ingredients in a medium bowl.
- Mix until thoroughly combined. Serve immediately or store in the fridge in an airtight container.
- I recommend slicing the onions on the thin side. This will allow them to better cook down and fit into the egg rolls
- Caramelized onions are best done low and slow, so they take close to an hour to finish. You can certainly cook the onions for a shorter time frame or higher heat, but you will be sacrificing that nutty, sweet flavor that real caramelized onions bring to the dish.
- Breaking up the chip steak will ensure that it is small enough to fit into the egg rolls.
- If you are unsure of how to wrap the egg rolls, the back of the egg roll package normally has a nice illustration of where to place the filling and how to wrap.
- If you want to make these ahead of time, just reheat for 10-15 minutes is a 350 degree oven.
- Category: Snacks
- Cuisine: American
Keywords: provolone, cheesesteak, caramelized onions, game day appetizer, egg rolls, onions, football food, baked egg rolls