Philly Cheesesteak Egg Rolls
A fun twist on a classic sandwich, Philly Cheesesteak Egg Rolls are filled with ribeye steak, provolone cheese, and vegetables, all wrapped in a crispy egg roll. Perfect for parties or cozy dinners!
Ingredients
Main Ingredients
- 8 count egg roll wrappers
- 1 pound ribeye steak, thinly sliced Slice thinly for even cooking.
- 1 cup provolone cheese, shredded Can substitute with other cheeses.
- 1 cup onions, sliced
- 1 cup green peppers, sliced
- Salt and pepper to taste
- Oil for frying Choose your preferred frying oil.
Instructions
Cooking
- In a skillet, cook sliced onions and green peppers until softened.
- Add the sliced ribeye steak and cook until browned. Season with salt and pepper.
- Once cooked, remove from heat and let cool slightly.
- Lay an egg roll wrapper on a flat surface and place a portion of the steak and cheese mixture in the center.
- Fold the wrapper over the filling and roll tightly, sealing edges with water.
- Heat oil in a deep fryer or pan over medium heat.
- Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
Notes
To store leftovers, let the egg rolls cool completely and place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze before frying for up to 3 months. You can bake the egg rolls instead of frying them at 400°F (200°C) for 15-20 minutes until crispy.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 4gSodium: 400mgFiber: 1gSugar: 2g
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