Bibigo Korean Philly Cheesesteak Egg Rolls
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Marinate chopped steak in BIBIGO KOREAN BBQ sauce for 30 minutes.
1
Stir fry until caramelized. I’m saving some to make another fun dish. I’ll link it at the end!
2
Add 3 cups chopped veggies. I like onion, carrot, cabbage. Stir fry 5 minutes. Then cool completely.
3
Spoon in 3 tablespoons of mix, top with 1/2 slice of American cheese.
4
Wet the edges with water. Roll up and set aside. Cover if you’re not going to cook them right away.
5
Roll up the rest. 2 cups Bibigo meat plus 3 cups chopped veggies should yield about 12 egg rolls.
Fry in 350f oil, or bake, or air fry.
6
They fry up in a snap. Remember to peek in on my other Korean Bar Food dish linked at the end!
Top with cilantro for garnish. Dip in warm queso & devour.
Want another idea for Bibigo bulgogi? Tap to the next screen!
Loaded Korean Kimchi Fries & BIBIGO Bulgogi
1 cup
Bibigo BBQ Marinade & Sauce
1 pound (2 cups)
Beef Steak
3 cups
Chopped Veggies
2 tablespoons
Vegetable Oil
1 cup
Bibigo BBQ Marinade & Sauce
1 pound (2 cups)
Beef Steak
3 cups
Chopped Veggies
2 tablespoons
Vegetable Oil
7 slices
American Cheese
For egg roll wraps
Water
12-14 wrappers
Egg Roll Wrappers
1 cup for dipping
Cheese Queso Dip
Garnish Cilantro, Green Onion