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Pairing Cabernet Sauvignon

Philly Cheese Steak Rolls

Philly Cheese Steak Rolls & Cabernet Sauvignon

This has fast become my favorite way to enjoy the classic Philly Cheese Steak. But of course everything has a twist. The twist is that I make the filling for this dish in my wok. Because it provides the perfect device for stir frying; which is essentially what you are doing here. The combination of the stir fry technique and air frying all but eliminate the oil from the dish without impacting the flavor.  Then I add Cabernet Sauvignon and fresh cut french fries to complete the meal.


Canola oil

1 small  onion, thinly sliced

12 0z package of shaved steak

10 ounce block of aged cheddar cheese, shredded

Garlic power

spring roll skins


  1. In a wok or large saute pan over medium heat add 2 tbsp oil, onion, salt and pepper. Sweat vegetables until slightly softened, about 2 minutes. Add shaved steak and stir fry until steak is done and onions are translucent, about 5 minutes or more.  Breaking up the steak and mixing with onions the entire time. Add garlic powder to taste. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, place a mesh strainer in a large bowl.  Then strain to remove excess moisture, and let cool.
  2. Turn spring rolls skins so that it shapes a diamond with a pointed end facing you. Place some wet paper towels over the spring roll skin to keep them from drying out.
  3. Using a table spoon; place 2 spoonfuls of mixture 1/4 the way below the center of each spring roll skin. Fold in side corners and roll, brush with oil. 

Air fry for 10 mins at 400 degrees for best results.  Alternatively, submerge the spring rolls in oil and fry, making sure the rolls do not touch the sides or bottom of the pan. Fry in batches, to avoid overcrowding. until golden brown. Remove spring rolls to paper towels to blot excess oil. Cut spring rolls on bias, place on a serving platter and serve hot with fries.

Dark Chocolate

Cabernet Sauvignon and dark chocolate = a match made in heaven! It works because the chocolate mellows the tannins in the wine, but rich, dark Cabernet Sauvignon has enough fruit and structure to withstand the boldness of the chocolate. This is the ultimate classic pairing! Remember this come Valentine's Day.