Steak and cheese egg rolls with Korean Hot Aioli
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  • 12 Egg roll wrappers
  • 1 lb Sirloin tip meat, grilled medium rare
  • 6 slices Provolone cheese
  • 6 slices American cheese
  • 1 cup Sautéed peppers
  • 1 cup Sautéed onions
  • 1 cup Korean hot aioli


  1. In an egg roll wrapper, place both cheeses down.
  2. Top with beef, peppers, and onions.
  3. Wet edges with water and fold and roll egg roll making sure it is sealed properly.
  4. Deep fry at 350°F until golden brown.
  5. Remove and slice on bias.
  6. Serve with a side of Korean hot aioli.

Korean hot aioli


  1. Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.