For the steak:
- 2 lb piece of sirloin roast (slightly frozen)
- 1/4 cup olive oil
- 1 tbsp garlic powder
- 1/2 cup Worcestershire sauce
- 2 diced onions
- 1 tbsp salted butter
For the sauce:
- 1 tbsp onion powder, mustard powder, garlic powder, and turmeric
- 1 cup whole milk
- 1 cup sharp cheddar cheese
- 1/4 cup cream cheese
- 6 pieces of string cheese, grated or 1 cup of grated provolone (make sure to save 2 of the provolone sticks of the egg roll).
to build the sandwiches and egg rolls:
- 2 hoagie roll loaves
- 4 large egg roll wrappers
- 2 cups or 4 quarts cooking oil
Start with the steak:
Using a slightly frozen cut of steak, thinly and carefully slice it as thin as possible. Place it in a ziploc bag.
To the ziploc bag, add the olive oil, worcestershire sauce, garlic powder and salt and pepper. Mix well and set aside to marinate.
Meanwhile, Add the butter to a medium high pan along with about 1 tablespoon of olive oil.
When the butter is foaming, add the onions and cook for about 7 minute or until they become caramelized. Set aside.
For the sauce:
In a small saucepan or pot, add the milk and cream cheese. When the cream cheese has melted into the milk, add the remaining seasoning and shredded cheddar. Mix well until everything is smooth. Transfer to a bowl or squeeze bottle.
Back to the steak:
Heat a flat top or a frying pan to medium high. Add some of the steak, and cook for about 3-5 minutes or until there is no longer any pink showing.
Add a generous amount of the cheese and onions to the steak and cover until the cheese has melted.
Assembly of the sandwich:
Cut a hoagie roll in half and place it cut side open on the steak and cheese. Using a spatula, flip it over and place it on a flat surface. Cut it in half and enjoy.
For the eggrolls
Preheat the oil to 375º F.
Place an egg roll wrapper on a flat surface. Start at a corner, and place some steak about an inch up from one edge. Place half of the cheese stick on top of the steak.
Fold the edge closest to you over the steak and cheese. Then, fold over the two sides and roll the egg roll. Repeat with remaining steak and cheese.
Fry the egg roll for about 3 minutes or until it’s bubbling and golden brown.
To serve, cut egg roll in half and cover with cheese sauce.