Rollitos de primavera de bistec con champiñones y queso azul
Bleu Cheese Steak 'N Shroom Spring Rolls
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Category
Beef
Succulent grilled Ribeye steak wrapped up and deep fried in a Spring Roll wrapper with Sauteed mushrooms and Bleu Cheese crumbles - sensational!
This delicious treat is so easy to make and comes together in just a few steps. Rather than being laid out as a recipe, I'm presenting this as an outline that requires little explanation to get you started.
AuthorDamon Holter
Ingredients
-
see video for ingredients list
Directions
Grill some steak. Any cut of steak is great for these Spring Rolls as long as it is cooked tender. I prefer to use Ribeye, cooked medium rare and add plenty of flavor and flair by seasoning the steaks with Croix Valley Garlic Barbecue Booster.
A couple of tips on cooking a great steak - first, be sure your steak has warmed up to room temperature before grilling - this will ensure even doneness throughout and shorten the cooking time. Second, oil your steak before seasoning - this will not only allow the seasonings to adhere to the meat better, but will ensure your steak does not stick to the grill.
Additionally, baste the steak near the end of the cook with Croix Valley Hot 'n Spicy Sauce & Marinade (or our Garlic 'n Herb or Original Steak Sauce work amazing as well).
Saute some mushrooms. Seems easy enough, right?
Assemble the spring roll. As outlined in the video below, top a Spring Roll wrapper with sliced steak, sauteed mushrooms and Bleu Cheese crumbles. Wrap it up tightly and fry in hot oil for a few minutes until the Spring Roll begins to crisp up and turn golden.
Recipe Video
Recipe Note
There you have it - 3 steps to an amazing appetizer you'll want to make again and again. Serve these at your next get-together and watch the platter disappear!