PHILLY CHEESESTEAK EGG ROLLS WITH CHIPOTLE RANCH DIP FLAVORGOD.COM - This dip recipe that features my Ranch seasoning has several uses. This time, it was utilized as a dipping sauce for Philly Cheesesteak Egg Rolls by @stephiiicooks. Beautifully done??? - @stephiiicooks Chipotle Ranch Dip - 60g full fat sour cream 60g full fat plain Greek Yogurt 5g cilantro 10g chipotle pepper in adobo sauce or more until desired spiciness is achieved 1/4 tsp cumin 1.5 tsp FlavorGod Ranch Seasoning Salt & pepper to taste - Blend everything together. Put in a serving dish or refrigerate until ready to use. - Philly Cheesesteak Eggrolls - 1 egg 1 T water 1 T extra virgin olive oil 2 lb ribeye steak, thinly sliced 1 small onion, finely chopped 4 - 5 slices provolone cheese, halved 2 T FlavorGod Garlic Seasoning 1 T FlavorGod Chipotle Seasoning Salt & Pepper to taste 8 - 10 Menlo brand eggroll wrappers or any eggroll wrappers - Whisk egg and water together. Set aside. Carefully separate wrappers and set aside. In a large pan, heat oil in a pan over medium heat. Cook chopped onion for 2 minutes. Add steak and cook until no longer pink. Remove from heat and drain excess oil. Using a clean pan, fill about 1/2" of oil and heat until the temperature reaches 350°F. Grab your egg wash and brush over the edges of the wrapper. Take one half of cheese and place close to one corner of a wrapper. Put about 3 tablespoonfuls of the meat/onion mixture over the cheese. Roll it tightly just like you would a buritto. Repeat until you use everything up. Use tongs to carefully place a couple pieces into the oil. Turn once when it reaches a golden brown. Let it cool on papertowels for 5 minutes before serving with dip. - FLAVORGOD.COM

flavorgodさん(@flavorgod)が投稿した動画 - 2016/01/07 04:54:40