On Friday, March 4, 2016, Wendi and I will be celebrating our 21st wedding anniversary. We have plans for the day: Head out to the Amish Heartland and enjoy a stay at the Berlin Grande Hotel. But, I was feeling good and wanted to cook Wendi a special dinner before our special day. I stopped at Buehler’s on the way home thinking I would get some Certified Angus Beef top sirloin to cook and potatoes to bake. I picked up both of those items, but then I saw egg roll wrappers marked down. Then it hit me: Philly Cheesesteak Egg Rolls with Hand-Cut French Fries.
I cooked up the steak, placed it in a bowl and let it cool down a little. I added some shredded Kraft cheese (colby, jack, cheddar and cream cheese, yes, cream cheese).
While the steak was cooking and cooling, I was also sauteing mushrooms. I do not like mushrooms, so they were for Wendi’s egg rolls. I am a simple man, sort of: Just the steak and cheese.
With the steak cooling and the mushrooms nearly done, I started the french fries. I use a method I learned on America’s Test Kitchen: Put your fries in a pan filled with oil (please realize deep-frying at home is extremely dangerous and could result in a fire, so do not try this at home) and turn up the heat. It actually makes for a crispy fry with a creamy interior.
The fries take about 20-25 minutes. While they were frying, I began constructing the egg rolls. Wendi made the egg wash, which helps to seal the rolls.
Then, the french fries were finished.
It was time to start frying the egg rolls.
With everything cooked, there was only one thing left to do: Eat the Philly Cheesesteak Egg Rolls with Hand-Cut French Fries.
This dinner combined elements from the East (egg rolls) and the West (Philly cheesesteak), just like our marriage combined elements from the East (me, I grew up outside Boston) and the Midwest (Wendi, she grew up in Lodi, Ohio). I am truly a blessed man.
