Description
These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with the crispy crunch of an egg roll wrapper. Filled with tender ribeye steak, sautéed bell peppers and onions, and melted provolone cheese, these egg rolls are a delicious appetizer or snack!
Ingredients
Scale
- 1 lb thinly sliced ribeye steak
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 slices provolone cheese
- 8 egg roll wrappers
- Salt and pepper, to taste
- Oil for frying
Instructions
- Cook the Steak and Vegetables:
In a large skillet, cook the ribeye steak over medium-high heat until browned, about 5-7 minutes. Season with salt and pepper. Add the green bell pepper and onion, and cook for an additional 5-7 minutes, until the vegetables are soft and the steak is fully cooked. - Assemble the Egg Rolls:
Lay out the egg roll wrappers on a flat surface. Place a slice of provolone cheese in the center of each wrapper. Add a spoonful of the steak and vegetable mixture on top of the cheese. - Roll the Egg Rolls:
Fold the sides of the wrapper over the filling, then roll from the bottom, tightly sealing the egg roll with a little water to help it stick. - Fry the Egg Rolls:
Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully place the egg rolls into the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Remove from oil and drain on a paper towel. - Serve:
Serve the Philly cheesesteak egg rolls with your favorite dipping sauce (such as marinara or ranch) and enjoy!
Notes
- For extra flavor, you can add mushrooms or use different cheeses like cheddar or American.
- Serve with a side of dipping sauce like ranch, marinara, or a spicy aioli for an added kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes