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
- 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. - 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. - 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. - 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. - 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. - 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? 😊