Philly Cheesesteak Egg Rolls (Print Version)
Crunchy wrappers filled with juicy steak, peppers, onions, and gooey cheese create irresistible bites.
# Ingredients:
01 -
Butter, 1 ½ tbsp
02 -
Green bell pepper, chopped
03 -
Onion, ½ cup, chopped
04 -
Boneless rib-eye steak, 1 pound, sliced or chopped
05 -
Salt, to taste
06 -
Pepper, to taste
07 -
Provolone cheese, 6 slices
08 -
Egg roll wrappers, 12
09 -
Oil, for frying
10 -
Ranch dressing, optional, for dipping
# Steps:
01 -
Heat a large pan on medium flame and melt half the butter. Add chopped green bell pepper and chopped onion. Cook for three to four minutes or until softened. Remove from pan, set aside, and cover to retain heat.
02 -
Melt the remaining butter in the same pan. Add sliced rib-eye steak, season with salt and black pepper, and cook for three to four minutes until browned and cooked through.
03 -
Add the prepared vegetables back into the pan and mix thoroughly with the steak.
04 -
Lay out the egg roll wrappers. Place half a slice of provolone cheese in the center of each wrapper. Add two to three tablespoons of the steak filling on top of the cheese. Fold the wrappers according to package directions, sealing the edges with water.
05 -
Heat oil in a deep frying pan. Fry three to four egg rolls at a time, turning as needed, for three to five minutes or until golden brown.
06 -
Remove egg rolls from oil and place them on paper towels to drain excess oil. Serve with your favorite dipping sauce.
# Helpful Notes:
01 -
Use fresh ingredients for the best flavor.
02 -
Chop the steak finely for easier rolling and even filling distribution.
03 -
Ensure oil is evenly heated before frying to achieve consistent crispiness.