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Are you excited about the Big Game? You know…the Super Bowl! I’ve been planning our annual Super Bowl party for weeks and I have been testing out some new recipe ideas on my family as we get closer to the big day. Cheesesteaks are a popular pub/bar food and egg rolls have the convenience of being eaten with your hands. These Cheesesteak Egg Rolls combine the best of both worlds into a tasty and unexpected treat that is perfect for feeding all the sports fanatics in your life. 

Disclaimer: This post was sponsored by Rico’s Products. All opinions are my own. 

It would be inaccurate to say I am a “sports fanatic”. I was raised in New England and the Patriots are your team. There really is no choice in the matter, it’s just how you are raised. Fortunately, they happen to be very good at what they do and I love watching them play.

During most of football season, I typically only pay attention when the Pats are playing. I can name most of the key players and know just enough about their competition to know if each game will be easy or a bit of a challenge. I enjoy watching the way they work together as a team and I think Bill Belichick is brilliant. Beyond that, I could take it or leave it when it comes to football.

I do, however, love food. And football always seems to be a good excuse to eat food. No salads or dainty sandwiches. We’re talking spicy, cheesy, fried, calorie-laden foods. 

For most of the people who come to our annual Super Bowl party – it’s definitely all about the food and I think that these Cheesesteak Egg Rolls are going to be a big hit.  The egg rolls are filled with a delicious mixture of onions, peppers, steak and Rico’s Queso Blanco. To go along with the Cheesesteak Egg Rolls I have crafted a delicious Avocado Queso Blanco Dip. 

I have long been a fan of nacho cheese sauce. This probably dates back to the 90s during my high school days when I worked the concession stands at ball games and other events.  There are few things that aren’t made better by nacho cheese. 

Ricos Products makes a full line of canned nacho cheese sauces along with a variety of other products from jalapenos and pickles to chips and popcorn. Ricos has been around since 1909 and is a family-owned business that specializes in providing their customers with delicious salty snacks. Their products are available in grocery stores like Walmart and, of course, concession stands all over the US and 57 other countries. 

Ricos Nacho Cheese Sauce Portion Cups are a staple in my pantry. These 3.5-ounce microwavable cups of cheese sauce are perfect for BBQ Nachos. A favorite in our house. To be honest, other than the 6-lb concession stand sized cans of cheese and the portion cups, I was unaware that Ricos even offered anything else. When they recently asked me to check out some of their other products I was shocked by all that they have to offer. (You can learn more here!) They have several flavors of cheese sauce and even a condensed version that offers 50% more cheese! (Shop at Walmart and you can even save more time and money!)

For my Cheesesteak Egg Rolls, I chose to use the Ricos Queso Blanco. I wanted something mild that complimented the egg rolls without overpowering them. It proved to be an excellent choice but you could certainly use one of their spicier cheese sauces in its place. Let’s get on with the recipe because I know that’s why you are here!

Cheesesteak Egg Rolls with Avocado Queso Blanco

Ingredients

For the Avocado Queso Blanco

1 ripe avocado
1/4 cup sour cream
5 ounces of Ricos Queso Blanco (available at Walmart)
Salt and Pepper to taste

For the Cheesesteak Egg Rolls

1 31.5 ounce box Sliced Steaks such as Steak-umm
1 large poblano pepper
1 medium sweet or yellow onion
Montreal Steak seasoning
5 ounces of Ricos Queso Blanco
1 large package of egg roll  wrappers
Oil for frying

Directions for Avocado Queso Blanco

In a small bowl, mash a ripe avocado with a fork. When fairly smooth (there will still be some lumps), mix in 1/4 cup of sour cream. Then blend in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Continue stirring until the sauce is smooth and all of the ingredients are combined. Season to taste with salt and pepper. Optional: for more of a Mexican flare and a modified take on guacamole you can add chopped jalapeno, cilantro, lime zest or even a dash of lime juice. I liked the simplicity of the avocado, sour cream and cheese sauce. Refrigerate the sauce until ready to serve.

Tip: Avocados brown when exposed to oxygen.  I suggest that you mix the dip shortly before you are ready to serve it to minimize browning. 

Directions for the Cheesesteak Egg Rolls

Dice the onion and poblano peppers and saute them in a large skillet over medium-high heat until they begin to get tender.  Remove the sliced steaks from the package and break them apart into smaller pieces as you add them to the skillet. Use a wooden spoon to stir and continue to break up the steaks as they cook.  Season with Montreal Seasoning to taste. When the meat has cooked through you can drain off any excess fat. Stir in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Remove from the heat. 

Fill a pot with oil as directed on the egg roll wrapper package. Fill each egg roll with a generous helping of the cheesesteak filling and fold each egg roll according to the package directions. Place each egg roll into the hot oil and fry until golden brown. This should take 2-3 minutes each.  Remove cooked rolls to a paper towel to cool.

Tip: You can prepare the egg roll filling up to 24 hours in advance and refrigerate until ready to use. The filling also freezes well. 

You will have about 1/3 of the can of cheese left if you make both the Cheesesteak Egg Rolls and the Avocado Queso Blanco. I heated this and put it in a small bowl to serve alongside the egg rolls and dip.

Cheesesteak Egg Rolls with Avocado Queso Blanco

Julie Kohl

The perfect Big Game snack. Celebrate your team in the Super Bowl with these yummy and portable Cheesesteak Egg Rolls. The Avocado Queso Blanco features Ricos Queso Blanco.

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Ingredients

  

• For the Avocado Queso Blanco
• 1 ripe avocado
• 1/4 cup sour cream
• 5 ounces of Ricos Queso Blanco available at Walmart
• Salt and Pepper to taste
• For the Cheesesteak Egg Rolls
• 1 31.5 ounce box Sliced Steaks such as Steak-umm
• 1 large poblano pepper
• 1 medium sweet or yellow onion
• Montreal Steak seasoning
• 5 ounces of Ricos Queso Blanco
• 1 large package of egg roll  wrappers
• Oil for frying

Instructions

 

• Directions for Avocado Queso Blanco
• In a small bowl, mash a ripe avocado with a fork. When fairly smooth (there will still be some lumps), mix in 1/4 cup of sour cream. Then blend in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Continue stirring until the sauce is smooth and all of the ingredients are combined. Season to taste with salt and pepper. Optional: for more of a Mexican flare and a modified take on guacamole you can add chopped jalapeno, cilantro, lime zest or even a dash of lime juice. I liked the simplicity of the avocado, sour cream and cheese sauce. Refrigerate the sauce until ready to serve.
• Tip: Avocados brown when exposed to oxygen.  I suggest that you mix the dip shortly before you are ready to serve it to minimize browning.
• Directions for the Cheesesteak Egg Rolls
• Dice the onion and poblano peppers and saute them in a large skillet over medium-high heat until they begin to get tender.  Remove the sliced steaks from the package and break them apart into smaller pieces as you add them to the skillet. Use a wooden spoon to stir and continue to break up the steaks as they cook.  Season with Montreal Seasoning to taste. When the meat has cooked through you can drain off any excess fat. Stir in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Remove from the heat.
• Fill a pot with oil as directed on the egg roll wrapper package. Fill each egg roll with a generous helping of the cheesesteak filling and fold each egg roll according to the package directions. Place each egg roll into the hot oil and fry until golden brown. This should take 2-3 minutes each.  Remove cooked rolls to a paper towel to cool.
• Tip: You can prepare the egg roll filling up to 24 hours in advance and refrigerate until ready to use. The filling also freezes well.
• You will have about 1/3 of the can of cheese left if you make both the Cheesesteak Egg Rolls and the Avocado Queso Blanco. I heated this and put it in a small bowl to serve alongside the egg rolls and dip.

Pin this recipe for later so you can make it again and again. 

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