These delicious and fun finger foods are a fusion of the classic Philly cheesesteak and crispy egg rolls. They’re perfect for parties, game days, or a fun twist on weeknight dinners.
Ingredients:
- For the Filling:
- 1 pound thinly sliced ribeye steak (or flank steak)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- (Optional) 8 ounces mushrooms, sliced
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- For the Egg Rolls:
- 16 egg roll wrappers
- 8 slices provolone cheese
- 1 egg, beaten (for egg wash)
- Vegetable oil for frying
Instructions:
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked through, about 5 minutes. Set aside on a plate.
- In the same skillet, add the onion and bell pepper (and mushrooms, if using). Sauté until softened, about 5 minutes. Season with salt, black pepper, garlic powder, and onion powder.
- Reduce heat to low and return the cooked steak to the pan. Stir to combine with the vegetables. Let cool slightly.
- Assemble the Egg Rolls: Lay out an egg roll wrapper on a flat surface. Place a slice of provolone cheese in the center. Top with a spoonful of the steak and vegetable filling.
- Fold the bottom corner of the wrapper up over the filling. Fold in the sides from both ends, then continue rolling tightly to seal the egg roll. Brush the top edge with egg wash to secure. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat vegetable oil in a large pot or Dutch oven to 350°F (175°C). Carefully add a few egg rolls at a time and fry for 3-4 minutes, or until golden brown and crispy.
- Serve: Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces, like marinara sauce, horseradish sauce, or ranch dressing.