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Cheesesteak Egg Rolls
1 medium sweet onion, diced finely
1 Tbsp. salted butter
1 lb. cooked ribeye steak
1-15 oz. jar processed cheese spread
1 package egg roll wrappers (this recipe makes 6 full size egg rolls, but you can easily double it)
1-48 oz. bottle vegetable oil
In a large nonstick skillet, melt the butter over medium heat. Saute the onion for 10-15 minutes until soft and golden brown. Remove from heat and cool slightly. Dice the ribeye steak into small pieces. Scoop half of the cheese into a microwave safe bowl and melt. Stir in about 2 Tbsp. water to thin out the cheese into a pourable sauce. Mix the diced steak, cooked onions, and 1/2 of the melted cheese together. Save the rest of the cheese for dipping. Prepare a small dish of water for sealing the egg rolls. Take an egg roll wrapper and place on a plate so it looks like a diamond shape. Spoon about 2 Tbsp. of the meat mixture onto the middle of the wrapper. Starting at the bottom, fold the wrapper over the meat and tuck under. Fold both sides in. Dampen your fingertip with water and moisten the remaining two edges. Roll everything up and seal the edges.
Heat the entire bottle of vegetable oil in a Dutch oven over medium low-medium heat until the temperature reaches 350*. Fry one or two egg rolls at a time for about a minute on each side or until they are deep golden brown. Remove to a paper towel lined plate, and cool slightly before eating. Serve with the reserved melted cheese for dipping. ENJOY!
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