Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 24 Eggrolls
Cheesy, meaty, and perfectly seasoned! These three words best describe my experience with these Philly Cheesesteak Egg Rolls! In just 35 minutes, you will surely enjoy these treats!
Ingredients:
Oil for frying
½ c onion, chopped
1 green bell pepper, chopped
1 lb. boneless rib eye steak sliced
12 Egg roll wrappers
Ranch for dipping, optional
6 slices provolone cheese
Salt and pepper to taste
1 ½ tbsp butter
Directions:
Place a large pan on the stove and turn the heat to medium-high.
Add ½ of the butter and allow it to melt.
Add the chopped onion and peppers, then sauté for about 3 minutes or until soft.
Move the sauteed veggies onto a clean plate.
In the same empty pan, add the other half of the butter and allow it to melt.
Add the rib eye, then sear each side for about 4 minutes or until brown. Season with salt and pepper.
Add the sauteed veggies over the rib eye.
Unroll an egg wrapper, then add ½ slice of cheese in the middle.
Add 2 tbsp of the steak filling over the cheese, then fold and seal the sides. Dip your finger in water and run it to the sides of the wrapper to seal. Repeat the process with the rest of the ingredients.
Preheat a deep fryer to 350 degrees F.
Add 3-inches of oil and allow it to become hot.
Add 3 egg rolls into the hot oil, then 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 right away with your favorite dipping sauces. Enjoy!
Notes:
You can bake these egg rolls in the oven for 15 to 20 minutes at 425 degrees F. Make sure to coat them with cooking spray first.
Nutrition Facts:
Calories: 182 kcal Carbohydrates: 8g Protein: 12g Fat: 10g Saturated Fat: 5g Cholesterol: 37mg