These Philly cheesesteak egg rolls are the perfect fusion of two beloved foods. Delicious & packed to the gills with cheese, peppers, onions, & juicy Beef!
Ingredients :
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 pound thinly sliced beefsteak
- Salt and pepper, to taste
- 1 cup shredded provolone cheese
- 8 egg roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
Instructions :
- In a large skillet, heat a little bit of oil over medium-high heat.
- Add the onion and green pepper to the skillet and cook until softened, about 5 minutes.
- Add the beef to the skillet and season with salt and pepper. Cook until browned, about 5 minutes.
- Reduce the heat to low and add the provolone cheese to the skillet. Stir until the cheese is melted.
- Remove the mixture from heat and let it cool to room temperature.
- Place an egg roll wrapper on a work surface with one corner facing you.
- Spoon about 2 tablespoons of the beef mixture onto the center of the wrapper.
- Roll the wrapper tightly around the filling, tucking in the sides as you go. Repeat with the remaining wrappers and filling.
- In a large, deep saucepan, heat about 2 inches of oil over medium-high heat until it reaches 350°F.
- Working in batches, add the egg rolls to the hot oil and fry until golden brown and crispy, about 3 to 4 minutes.
- Remove the egg rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.
- Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauce.
Enjoy!
