Prime Rib Philly Steak Egg Rolls

sam's chop house

©2022

AuthorDartagnan
DifficultyAdvanced

"leftover holiday rare prime rib becomes an outstanding philly style eggroll"

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Yields10 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 tbsp peanut oil
 1 lb leftover prime rib trimmed, ground medium
 2 tsp worcestershire sauce
 1 cup prime rib au jus, fat skimmed, divided
 ½ cup sweet onion, diced small
 3 baby sweet peppers, red, orange, green, dice small
  cup cabbage, shredded
  cup provolone cheese, grated
 1 tbsp red pepper flakes
 2 tbsp honey
 2 tbsp Steen's Pure Cane Syrup
 10 egg roll wrappers
1

Heat large saute pan to medium high heat, add peanut oil let come to shimmer. Add fresh ground prime rib. Let saute 3-4 minutes, scrapping up a couple times. By now you should have a bit of a crust on the pan. Add 1/4 cup of the au jus and A1. The crust should come right up. You want that! Let reduce until almost dry. Remove to bowl, keep pan on heat.

2

Now add onions and peppers and let saute until beginning to turn soft. Light season with Counter Seasoning and a splash of au jus. Scrape up anything in the pan. Remove to strainer to cool and drain.

3

In a small pot; begin heating about 1" of lard or oil to 350°.

4

In a mixing bowl, toss prime rib, onions & peppers, cabbage and red pepper flakes together well.

5

Just when pot is coming to temp, place egg roll wrapper down on clean dry surface with one corner facing you. Add about 1-2 tablespoons of provolone cheese just below the mid point and leaving room on the edges. Now add about 3 tablespoons of mixture.
Fold the corner point to you up, almost to center. Fold in left side, the right side, with the 3 points together, brush with a little water and press together.
To finish, grab all that and tightly roll away from you until the top point is visible, give it a gently press to hold it there. Brush with a little water to hold it together.
Do the remaining egg rolls.

6

With your fat around 350-360°, place 5 egg rolls in pot tip side up, careful they don't touch. Let cook a couple minutes or so until light golden brown, then turn over. Once completely golden brown and all sides, remove to cooling rack to cool.

7

While egg rolls are cooking, place remaining au jus (around 1/2 cup or so) in small sauce pan, heat until just steaming, add honey and Steen's. Whisk to mix well and remove from pan into cool bowl.

8

Let egg rolls cool about 5 minutes or so.

9

Serve with dipping sauce.

Ingredients

 2 tbsp peanut oil
 1 lb leftover prime rib trimmed, ground medium
 2 tsp worcestershire sauce
 1 cup prime rib au jus, fat skimmed, divided
 ½ cup sweet onion, diced small
 3 baby sweet peppers, red, orange, green, dice small
  cup cabbage, shredded
  cup provolone cheese, grated
 1 tbsp red pepper flakes
 2 tbsp honey
 2 tbsp Steen's Pure Cane Syrup
 10 egg roll wrappers

Directions

1

Heat large saute pan to medium high heat, add peanut oil let come to shimmer. Add fresh ground prime rib. Let saute 3-4 minutes, scrapping up a couple times. By now you should have a bit of a crust on the pan. Add 1/4 cup of the au jus and A1. The crust should come right up. You want that! Let reduce until almost dry. Remove to bowl, keep pan on heat.

2

Now add onions and peppers and let saute until beginning to turn soft. Light season with Counter Seasoning and a splash of au jus. Scrape up anything in the pan. Remove to strainer to cool and drain.

3

In a small pot; begin heating about 1" of lard or oil to 350°.

4

In a mixing bowl, toss prime rib, onions & peppers, cabbage and red pepper flakes together well.

5

Just when pot is coming to temp, place egg roll wrapper down on clean dry surface with one corner facing you. Add about 1-2 tablespoons of provolone cheese just below the mid point and leaving room on the edges. Now add about 3 tablespoons of mixture.
Fold the corner point to you up, almost to center. Fold in left side, the right side, with the 3 points together, brush with a little water and press together.
To finish, grab all that and tightly roll away from you until the top point is visible, give it a gently press to hold it there. Brush with a little water to hold it together.
Do the remaining egg rolls.

6

With your fat around 350-360°, place 5 egg rolls in pot tip side up, careful they don't touch. Let cook a couple minutes or so until light golden brown, then turn over. Once completely golden brown and all sides, remove to cooling rack to cool.

7

While egg rolls are cooking, place remaining au jus (around 1/2 cup or so) in small sauce pan, heat until just steaming, add honey and Steen's. Whisk to mix well and remove from pan into cool bowl.

8

Let egg rolls cool about 5 minutes or so.

9

Serve with dipping sauce.

Notes

Prime Rib Philly Steak Egg Rolls