Philly Cheesesteak Egg Rolls

 Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls


  • 12 eggs roll
  • fry oil
  • 1/2 cup chopped onion
  • 1 pound rib steak, sliced ​​or coarsely sliced
  • Ranch dipping is optional1 1/2 tablespoons butter
  • 1 green bell pepper, chopped
  • 6 slices provolone cheese
  • Salt and pepper to taste


Follow these directions to prepare this easy Philly Cheesesteak Egg Rolls recipe:

Melting half the amount of butter in a large skillet over medium heat. Add pepper and onion and cook for 3-4 minutes or until soft.

Take the vegetables out of the pan and cover to keep 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 they are done completely.

Put the pepper and onions back into the skillet with the steak.

Put the egg roll and put half the cheese slice in the middle.

Place approximately 2-3 tablespoons of steak filling on each wrapping white roll and stir according to package instructions, use water to seal the edges of wrappers as you go.

Cast 2-3 inches of oil to a profound frying pan. Heat oil to 350 deg.

Fry 3-4 rolls of eggs at a time, stirring until they turn brown, about 3-5 minutes.

Lay it on a paper towel, then serve it with the sauce of your choice.

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 they are brown and crunchy.

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