🧀 Philly Cheesesteak Egg Rolls
⭐ Ingredients (Makes 8–10 egg rolls):
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¾ lb (340 g) thinly sliced ribeye steak (or shaved beef)
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1 small onion, diced
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1 small green bell pepper, diced
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1 small red bell pepper, diced (optional)
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1 tbsp oil or butter
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Salt & black pepper to taste
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1 cup shredded provolone cheese (or mozzarella, or white American cheese)
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8–10 egg roll wrappers
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1 tbsp water (for sealing wrappers)
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Oil for frying (vegetable, canola, or peanut)
🧑🍳 Instructions:
1. Cook the Filling:
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Heat oil or butter in a skillet over medium-high heat.
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Sauté onions and peppers until soft (4–5 minutes).
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Add thinly sliced steak, season with salt and pepper, and cook until browned and cooked through (about 3–4 minutes).
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Remove from heat, stir in shredded cheese until melty, and let cool slightly.
2. Assemble the Egg Rolls:
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Lay out an egg roll wrapper with a corner pointing toward you (diamond shape).
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Spoon 2–3 tablespoons of filling just below the center.
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Fold bottom point over filling, then fold in the sides, and roll tightly.
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Dab a little water on the top corner to seal.
3. Fry:
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Heat oil in a deep pan or fryer to 350°F (175°C).
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Fry egg rolls in batches until golden brown and crispy (about 3–4 minutes).
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Drain on paper towels.
Optional: Bake or Air Fry
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Bake: Brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
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Air Fry: Spray with oil and air fry at 375°F (190°C) for 8–10 minutes.
🍽️ Serving Suggestions:
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Serve hot with dipping sauces like:
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Spicy mayo
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Garlic aioli
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Cheese sauce
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Ranch or chipotle ranch
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Want a chicken, vegetarian, or low-carb (wrapper-free) version of this recipe?