Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups provolone cheese, shredded
- 10 egg roll wrappers
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- Prepare the Filling:
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the onions and bell pepper to the skillet, sautéing for about 5 minutes until softened and slightly caramelized.
- Add the sliced ribeye steak to the skillet, season with salt and pepper, and cook for another 4-5 minutes, stirring occasionally until the steak is browned and cooked through.
- Remove the skillet from heat and let the mixture cool for a few minutes.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface, placing a spoonful of the steak and vegetable mixture in the center.
- Top with a generous amount of shredded provolone cheese.
- Roll up the egg roll by folding in the sides and then rolling from the bottom up tightly.
- Seal the edges with a little water to prevent the filling from escaping.
- Fry the Egg Rolls:
- Heat oil in a deep frying pan or pot to 350°F (175°C).
- Carefully lower the egg rolls into the hot oil, cooking them in batches to avoid overcrowding.
- Fry for about 3-4 minutes or until golden and crispy, turning them occasionally for even cooking.
- Drain and Serve:
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as ranch, cheese sauce, or a spicy mayo.
Enjoy your crispy Philly cheesesteak egg rolls!