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Philly Cheesesteak Egg Rolls

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Crispy egg rolls filled with juicy ribeye steak, melted provolone cheese, and sautéed peppers and onions, perfect for any gathering.

Ingredients

Scale
  • 1 lb ribeye steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cups shredded provolone cheese
  • 1 package egg roll wrappers
  • Salt and pepper to taste
  • Oil for frying

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the sliced steak along with the chopped onion and green bell pepper. Cook until the vegetables are tender and the steak is browned, seasoning it with salt and pepper to taste.
  2. Remove from heat and let cool slightly to ensure the egg roll wrappers don’t become soggy when filled.
  3. Place a spoonful of the steak and vegetable mixture in the center of each egg roll wrapper. Top with a generous sprinkle of shredded provolone cheese to bring everything together.
  4. Fold the wrapper according to package instructions to form the egg roll. Ensure to seal the edges well to avoid any filling leaks during frying.
  5. In a deep fryer or large pot, heat oil over medium-high heat until it reaches around 350°F.
  6. Carefully fry the egg rolls until they turn golden brown and crispy, approximately 3-4 minutes per side. Make sure not to overcrowd the pot to keep the temperature consistent.
  7. Once fried, drain the egg rolls on paper towels and serve hot for the best texture and flavor!

Notes

Serve with spicy ketchup or a zesty dipping sauce like ranch or blue cheese dressing. Can be baked instead of fried.

Nutrition

Find it online: https://pinrecipezbylinaa.com/philly-cheesesteak-egg-rolls/

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