Description
Enjoy a crispy and flavorful twist on a classic with these Philly Cheesesteak Egg Rolls! Filled with savory ribeye steak, sautéed peppers, onions, and gooey provolone cheese, these egg rolls are perfect for game day snacks or as a hearty appetizer. Easy to make and fun to eat, they are sure to please any crowd!
Ingredients
1 1/2 tablespoons butter
1 green bell pepper, chopped
1/2 cup onion, chopped
1 pound boneless ribeye 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)
Instructions
- Prepare the Filling: Melt 1/2 tablespoon butter in a large pan over medium-high heat. Add the chopped bell pepper and onion, cooking until softened. Remove and set aside.
- Cook the Steak: In the same pan, melt the remaining butter and cook the ribeye steak, seasoned with salt and pepper, until browned.
- Combine Filling: Return the cooked peppers and onions to the pan with the steak, stirring to mix evenly.
- Assemble Egg Rolls: Lay an egg roll wrapper flat. Place half a slice of provolone cheese in the center, followed by 2-3 tablespoons of the steak mixture. Fold and seal the edges with water.
- Fry: Heat oil to 350°F in a deep pan. Fry the egg rolls in batches for 3-5 minutes until golden brown. Drain on paper towels.
- Bake Option: Preheat the oven to 425°F. Lightly coat the egg rolls with cooking spray and bake for 15-20 minutes until crispy.
Notes
For a lighter version, bake instead of frying.
Feel free to substitute the ribeye steak with chicken or vegetables for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying / Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 182 kcal
