Philly Cheesesteak Egg Rolls

Ingredient

  • 1 lb ribeye steak (thinly sliced or finely chopped)
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 cup shredded provolone or mozzarella cheese
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (optional, for added flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 egg roll wrappers
  • Vegetable oil (for frying)

Instruction

  1. Prepare the Filling:
    Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Sauté until softened, about 3-4 minutes.
  2. Cook the Steak:
    Add the thinly sliced steak to the skillet. Cook until browned, about 5-7 minutes. Stir in soy sauce, garlic powder, salt, and pepper. Remove from heat and allow to cool slightly.
  3. Assemble the Egg Rolls:
    Place an egg roll wrapper on a flat surface, with one corner pointing toward you (diamond shape). Add a small amount of the steak mixture (about 2 tablespoons) to the center, then sprinkle with shredded cheese.
  4. Roll the Egg Rolls:
    Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with a bit of water. Repeat with remaining wrappers and filling.
  5. Fry the Egg Rolls:
    Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
  6. Serve:
    Serve hot with your favorite dipping sauce, such as cheese sauce, ranch, or spicy ketchup. Enjoy!

Would you like to tweak anything or add serving suggestions? 😊

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