Philly Cheesesteak Egg Rolls are made with rib eye steak, onions, peppers and provolone cheese, all rolled and fried to crunchy perfection.
- 1 1/2 tablespoons butter
- 1 green bell pepper chopped
- 1/2 cup onion chopped
- 1 pound boneless rib eye steak sliced or coarsely chopped
- salt and pepper to taste
- 6 slices provolone cheese
- 12 egg roll wrappers
- oil for frying
- ranch for dipping optional
- Melt half of the butter in a large skillet over medium heat. Add pepper and onion and cook for 3-4 minutes or until softened.
- Remove the vegetables from the pan and cover to keep them warm.
- Melt the other half of the butter and add the rib eye to the skillet. Add salt and pepper to taste.
- Cook the steaks for 3-4 minutes or until cooked through and cooked through.
- Place the peppers and onions back into the skillet with the steak.
- Lay the egg roll and put half of the cheese slice in the middle.
- Place approximately 2-3 tablespoons of steak filling on each white roll wrapper and flip according to package directions, using water to seal edges of wrappers as you go.
- Pour 2-3 inches of oil into a deep skillet. Heat the oil to 350 degrees.
- Fry 3-4 egg rolls at a time, stirring occasionally, until brown, about 3-5 minutes.
- Drain on paper towels and serve with your choice of sauce.
If you prefer to bake egg rolls, you can coat them with cooking spray and bake at 425 F for 15-20 minutes or until brown and crispy.