Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 24 Eggrolls
If you don’t know yet, I’ll tell you now. This Philly Cheesesteak, Egg Rolls are the best! You will not regret giving this recipe a try! Cheesy, meaty, and loaded with amazing flavors! You are so in for a treat. Enjoy!
Ingredients:
6 slices provolone cheese
12 Egg roll wrappers
1 lb. boneless rib eye steak sliced
1 green bell pepper, chopped
1 ½ tbsp butter
Oil for frying
½ c onion, chopped
Ranch for dipping, optional
Salt and pepper to taste
Directions:
Place a large pan on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Add onion and peppers into the hot skillet, then saute for 3 minutes or until translucent and soft.
Transfer the sauteed veggies onto a clean plate. Cover them with something to keep warm.
In the same pan, add ½ of the butter and allow it to melt.
Add the rib eye and cook for about 4 minutes on all sides or until brown. Season with salt and pepper to taste.
Put the sauteed veggies back into the pan over the rib eye.
Place an egg wrapper and ½ of cheese in the middle of the rib eye.
Add 2 tbsp of the steak filling over each egg wrapper, then fold and seal the sides.
In a deep fryer over 350 degrees F, add 3-inches of oil and allow it to become hot.
Add 3 egg rolls and cook for about 3 minutes or until they turn golden brown. Transfer the fried egg rolls onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the egg rolls.
Serve with your favorite dipping sauces. Enjoy!
Notes:
Feel free to bake these egg rolls. Coat them with cooking spray first, then bake for 20 minutes at 425 degrees F or until golden brown.
Nutrition Facts:
Calories: 182 kcal Carbohydrates: 8g Protein: 12g Fat: 10g Saturated Fat: 5g Cholesterol: 37mg