Bleu Cheese Steak 'n Shroom Spring Rolls
Bleu Cheese Steak 'N Shroom Spring Rolls
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.
- Author
- Damon Holter
- Category
Beef
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.
