Here’s Natasha Jarmon’s recipe for “The Super Bowl Roll: The Big Philly.”
The Big Philly Yield 6 Rolls
10 minutes prep time 30 minutes total time
1 1/2 lbs sirloin steak chopped
2 tbsp olive oil
2 bell peppers sliced
1 med onion sliced
1 cup vegetable oil for frying
1 cup button mushrooms chopped
1/2 tsp pepper
2 c provolone cheese
6 egg roll wrappers
Directions 1. Place an egg roll wrapper on a clean surface in a diamond shape and spread a thin layer of provolone cheese.
Next add 1/2 teaspoon of peppers, onions, mushrooms, and steak.
Fold up bottom half tightly, then fold the sides.
Gently roll then seal fold with a couple drops of water.
Repeat with remaining ingredients.
2. In a large skillet over medium heat, heat vegetable oil. (It should reach 1" up the side of the skillet) until it starts to bubble. Add egg rolls and fry until golden brown 1 minute per side. Transfer to a paper towel lined plate to cool slightly. 3. Serve with heated cheese.
Bonus Beer Cheese 1 16oz sharp cheddar 1 8oz cream cheese 1 12 oz beer Combine all ingredients. Then heat over medium heat. Enjoy! Chef Heir