Eat like a Raven: The cheesesteak egg rolls at Sullivan's Steakhouse
by Richard Gorelick
The Baltimore Sun
4:27 PM EST, January 23, 2013
On the night before most home games, Ravens players favor Sullivan's Steakhouse. And which Ravens roost at Sullivan's? The long list includes Haloti Ngata, Paul Kruger, Terrell Suggs, Ray Rice, Torrey Smith, Matt Birk, Justin Tucker, Bernard Pollard, Ma'ake Kemoeatu, Corey Graham and Michael Oher.
Reps for the restaurant say that Ravens flip for chef Ben Erjavec's cheesesteak eggrolls.
The eggrolls are on the regular Sullivan's menu, but you can try making them yourself.
Cheesesteak Egg Rolls from Sullivan's Steakhouse
Yield: 10 portions
20 wonton skins 1 1/4 lbs. thin sliced rare deli roast beef 1 tbsp. garlic salt 1 tsp. onion powder 1 lbs. thinly sliced onions 3 tbsp. butter 5 oz. white American cheese, diced 1 egg yolk 2 tbsp. butter
1. Heat a pan over medium heat. Add butter and onions. Cook slowly until onions are soft and lightly browned. 2. Add garlic salt and onion powder. 3. Cut beef into thin strips and add to the pan. Cook until beef is fully cooked. 4. Remove from heat. Cool to room temperature. Add cheese, mix well. 5. Lay out wonton skins on work surface. 6. Divide mixture evenly between wonton skins. 7. Paint edges of wonton skins with small amount of egg yolk. 8. Roll wonton skin creating a egg roll shape, fold in ends, then press edges of wonton skin together. 9. In a new pan, heat butter over medium high heat until foam subsides. Add rolls and cook until golden brown on all sides. 10. Cut in half at a diagonal and serve with honey mustard sauce or your favorite sauce.