Philly Cheesesteak Egg Rolls
A fusion of classic Philadelphia cheesesteak and crispy egg rolls, filled with tender steak, melted cheese, and onions, creating a savory and satisfying handheld delight.
Servings: 4
Calories: 250kcal
Equipment
- Cutting Board
- Chef's knife
- Frying pan or skillet
- Tongs
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
For the filling
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye steak
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 8 slices provolone cheese, cut into strips
For the egg rolls
- 16 egg roll wrappers
- Water (for sealing the wrappers)
- Vegetable oil (for frying)
Instructions
- Over medium heat, put a frying pan and heat olive oil. Add the sliced ribeye steak and cook until browned. Remove the steak from the pan and set it aside.
- In the same pan, add the sliced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and slightly caramelized.
- Return the cooked steak to the pan with the vegetables. Season with salt and pepper to taste. Stir well to combine all the flavors.
- Preheat the oven to 375°F (190°C).
- Lay an egg roll wrapper on a clean surface and place a slice of provolone cheese in the center. Spoon a generous amount of the steak and vegetable mixture on top of the cheese.
- Over the filling fold any extra bottom corner of the wrapper. Fold the sides inward, then roll tightly to enclose the filling completely. Dip your finger in water and brush it along the edges of the wrapper to seal it.
- Continue processing reaming wrappers and filling.
- Heat vegetable oil in a deep skillet or fryer to about 375°F (190°C). Carefully place the egg rolls in the hot oil and fry until golden brown and crispy, turning them occasionally for even cooking. Take out egg rolls from the oil and drain them on a paper towel-lined plate.
- Line the baking sheet with parchment paper and place fried egg rolls on it. Bake them in the preheated oven for about 10 minutes to ensure the filling is heated through and the wrappers are extra crispy.