Philly Cheesesteak Egg Rolls Recipe
Ingredients:
- 1 lb ribeye steak, thinly sliced (or use shaved steak)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup provolone cheese, shredded
- 1/4 cup cream cheese, softened
- 10 egg roll wrappers
- Vegetable oil, for frying
Instructions:
- Cook the steak:
Heat olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak and cook until browned and cooked through, about 5-7 minutes. Season with garlic powder, salt, and pepper. Remove from heat and set aside. - Sauté the veggies:
In the same skillet, sauté the chopped onion and bell pepper until softened, about 4-5 minutes. Remove from heat. - Combine the filling:
In a large bowl, mix together the cooked steak, sautéed vegetables, shredded provolone cheese, and softened cream cheese. Stir until well combined and creamy. - Assemble the egg rolls:
Place an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2-3 tablespoons of the Philly cheesesteak mixture onto the center of the wrapper. Fold the sides in and roll it up tightly, sealing the edges with a little water. - Fry the egg rolls:
Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes, turning occasionally until they are golden brown and crispy. - Drain and serve:
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce, such as ranch, garlic butter, or a spicy aioli.
These Philly Cheesesteak Egg Rolls are a delicious twist on the classic Philly cheesesteak, perfect as an appetizer or snack! Let me know if you’d like to add any other ingredients or variations.