Philly Cheesesteak Egg Rolls (Print-Friendly Version)
Crispy wrappers filled with seasoned steak, sautéed peppers, onions and melty provolone cheese for an irresistible appetizer.
# Ingredients:
→ Main Ingredients
01 -
Butter, 1 ½ tbsp
02 -
Green bell pepper, chopped
03 -
Onion, chopped, ½ cup
04 -
Boneless rib-eye steak, sliced or chopped, 1 pound
05 -
Salt, to taste
06 -
Pepper, to taste
07 -
Provolone cheese, 6 slices
08 -
Egg roll wrappers, 12
09 -
Oil for frying
→ Optional
10 -
Ranch dressing, for dipping
# Steps:
01 -
Heat a large pan over medium heat. Melt half of the butter and add green bell pepper and chopped onion. Cook for 3–4 minutes or until softened. Remove from the pan, place on a plate, and cover to keep warm.
02 -
In the same pan, melt the remaining butter. Add boneless rib-eye steak seasoned with salt and pepper. Cook for 3–4 minutes until browned and cooked through.
03 -
Return the cooked bell pepper and onion to the pan. Stir to combine with the steak.
04 -
Lay an egg roll wrapper flat. Place half a slice of Provolone cheese in the center. Add 2–3 tablespoons of the steak and vegetable mixture on top. Fold the wrapper according to package instructions, using water to seal the edges.
05 -
Heat oil in a deep fryer or a large pan. Fry 3–4 egg rolls at a time, turning as needed, for 3–5 minutes or until golden brown. Drain on paper towels.
06 -
Serve fried egg rolls with your favorite dipping sauce.
07 -
For a lighter option, coat egg rolls with cooking spray and bake at 220°C (425°F) for 15–20 minutes until crispy.
# Notes & Tips:
01 -
For a healthier preparation, use the baking method to reduce oil.