Description

Savor the amazing flavor of Philly Cheesesteak Egg Rolls! Quick to prepare and loaded with ribeye steak, peppers, and melty provolone cheese, this dish makes a perfect snack or appetizer for any gathering.

Ingredients

Scale

1 lb ribeye steak, thinly sliced
1 cup green bell pepper, thinly sliced
1/2 cup red bell pepper, thinly sliced
1 medium onion, thinly sliced
8 oz provolone cheese, sliced or shredded
salt and pepper to taste
optional: 1 tablespoon worcestershire sauce
10-12 egg roll wrappers
2 tablespoons vegetable oil (for sautéing)
4 cups vegetable oil (for frying)
dipping sauce such as ketchup or marinara

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Instructions

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers; cook for 5–7 minutes until softened.
Remove the vegetables and set aside.
In the same skillet, add the sliced ribeye steak; season with salt, pepper, and Worcestershire sauce if desired.
Cook for 3–5 minutes, until the steak is browned and cooked through.
Stir in the cooked peppers and onions, then remove from heat.
On a clean surface, lay an egg roll wrapper in a diamond shape; place 2–3 tablespoons of the filling in the center.
Top with provolone cheese slices, fold the bottom corner over, then fold in the sides, rolling tightly to seal.
Moisten the top edge with water to seal completely, and repeat with remaining wrappers.
Heat vegetable oil to 350°F (175°C) and fry egg rolls in batches for 3–5 minutes or until golden brown.
Remove and drain on paper towels; serve hot with dipping sauce.

Notes

Use a deep fryer or large pot for frying for best results.
Ensure the oil is hot before adding the egg rolls to achieve a crispy texture.
Experiment with different cheeses or sauces according to your taste.

Nutrition

Serving Size: 1 egg roll
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 12g
Cholesterol: 50mg