These Philly Cheese Steak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and crispy egg rolls. They are filled with thinly sliced ribeye steak, sautéed bell peppers, onions, and provolone cheese, then fried to crispy perfection. Perfect for game day or as a tasty appetizer!
Ingredients: 1 lb thinly sliced ribeye steak. 1/2 cup sliced bell peppers any color. 1/2 cup sliced onions. 2 cloves garlic, minced. 1 cup shredded provolone cheese. 8 egg roll wrappers. Vegetable oil for frying. Salt and pepper to taste.
Instructions: Put some vegetable oil in a large skillet and heat it over medium-high heat. Add the sliced ribeye steak and break it up as you cook it until it's browned. Cut the onions, bell peppers, and garlic into small pieces and add them to the pan. Cook the steak and vegetables in a pan until the steak is fully cooked. If you want, you can add salt and pepper to taste. Take the pan off the heat and let it cool down a bit. One corner of the egg roll wrapper should face you when you put it on a clean surface. Put some of the steak and vegetable mix in the middle of the wrapper. Add some chopped provolone cheese on top of the mix. Fold the bottom corner of the wrapper up over the filling, then fold the sides in. Roll it up like a burrito, and use a little water to seal the edges. Do this again with the rest of the egg roll wrappers and filling. Set aside a big pot or skillet that is deep. Heat the vegetable oil to 350F 175C. Watch out as you put the egg rolls into the hot oil. Fry them for about two to three minutes on each side, until they are golden brown and crispy. Put the egg rolls on a paper towel-lined plate to drain the extra oil after taking them out of the pan with a slotted spoon. Serve the Philly Cheese Steak Egg Rolls hot with the sauce of your choice.
Prep Time: 20 minutes
Cook Time: 15 minutes
Bonzi Productions
