Description
Philly Cheesesteak Egg Rolls combine all the iconic flavors of a Philly cheesesteak in a crispy, golden egg roll. Filled with thinly sliced ribeye steak, sautéed peppers and onions, and melted provolone cheese, these egg rolls are perfect as an appetizer or a fun main dish!
Ingredients
Scale
- 1 lb thinly sliced ribeye steak
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 slices provolone cheese
- 8 egg roll wrappers
- Salt and pepper, to taste
- Oil for frying
Instructions
- In a large skillet, cook the steak over medium-high heat until browned. Add the bell pepper and onion, cooking until vegetables are soft.
- Lay out the egg roll wrappers and place a slice of provolone cheese in the center of each one. Add a spoonful of the steak and vegetable mixture on top of the cheese.
- Fold the sides of the wrapper over the filling, then roll from the bottom, sealing the egg roll with a little water.
- Heat oil in a deep fryer or large pot to 375°F. Fry the egg rolls until golden brown, about 3-4 minutes.
- Remove from oil and drain on a paper towel-lined plate. Serve hot and enjoy!
Notes
- Serve these egg rolls with your favorite dipping sauce, such as marinara or ranch.
- You can substitute ribeye steak with flank steak or sirloin for a leaner option.
- For extra flavor, add a pinch of garlic powder or Worcestershire sauce to the steak mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes