Description
These delicious Philly Cheesesteak Egg Rolls come together quickly and are perfect for weeknight dinners, customizable, and a crowd-pleaser.
Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup shredded provolone cheese
- 1 package egg roll wrappers
- Salt and pepper to taste
- Oil for frying
Instructions
- Heat a skillet over medium-high heat. Add the ribeye steak, onion, and green bell pepper, cooking until the steak is browned and the veggies are tender—around 5-7 minutes. Add a couple pinches of salt and pepper while you’re at it.
- Remove the skillet from heat and stir in the provolone cheese until it’s all ooey-gooey and melted.
- Grab an egg roll wrapper and lay it flat on a clean surface. Place a spoonful of the cheesesteak mixture in the center, then fold the wrapper according to the package instructions.
- Heat oil in a deep fryer or large pot over medium-high heat until it’s hot (about 350°F). Fry the egg rolls in batches until they’re golden brown and crispy, which should take about 3-4 minutes per side.
- Drain the egg rolls on paper towels and serve them hot!
Notes
These egg rolls can be customized with different fillings and can be made ahead of time by freezing uncooked. Avoid using the microwave for reheating to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg