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Experience the ultimate fusion of flavors with these Philly cheesesteak egg rolls. Packed with melted cheese, sautéed peppers and onions, and juicy beef, these egg rolls are a delicious twist on a classic favorite.
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
- Prepare the Filling:
- Heat a small amount of vegetable oil in a large skillet over medium-high heat.
- Add the chopped onion and green bell pepper to the skillet. Cook for about 5 minutes until softened.
- Add the thinly sliced beefsteak to the skillet. Season with salt and pepper. Cook for another 5 minutes until browned.
- Reduce heat to low and stir in the shredded provolone cheese. Mix until the cheese is fully melted.
- Remove the skillet from heat and allow the mixture to cool to room temperature.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface with one corner pointing towards you.
- Spoon approximately 2 tablespoons of the beef mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls:
- In a large, deep saucepan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F.
- Fry the egg rolls in batches, cooking for 3 to 4 minutes until golden brown and crispy.
- Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the Philly cheesesteak egg rolls hot, with your favorite dipping sauce.
- Enjoy!
- These Philly cheesesteak egg rolls are perfect for appetizers, parties, or a delicious snack anytime. Indulge in the savory blend of flavors that will surely impress your taste buds and guests alike.
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