Ingredients
For the Philly Cheesesteak Egg Rolls:
1 large onion, chopped
1 large green bell pepper, chopped
1 pound thinly sliced beefsteak
Salt and pepper, to taste
1 cup shredded provolone cheese
8 egg roll wrappers
1 egg, beaten
Vegetable oil, for frying
Instructions
1. Prepare the Filling:
Sauté Vegetables: In a large skillet over medium heat, add a bit of vegetable oil. Add the chopped onion and green bell pepper. Sauté until they are tender and slightly caramelized, about 5-7 minutes.
Cook Beef: Add the thinly sliced beefsteak to the skillet. Season with salt and pepper to taste. Cook until the beef is no longer pink and fully cooked through, about 5-7 minutes. Drain any excess fat.
2. Assemble the Egg Rolls:
Mix Filling: Combine the cooked beef, onions, and green peppers in a bowl. Let it cool slightly, then stir in the shredded provolone cheese.
Fill Egg Roll Wrappers: Lay out an egg roll wrapper on a clean surface. Place about 2-3 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner up over the filling, fold the sides in, and roll up tightly. Brush the beaten egg on the edges to seal. Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls:
Heat Oil: In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Fry Egg Rolls: Carefully place the egg rolls in the hot oil, a few at a time, without overcrowding the pot. Fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Serve:
Garnish and Enjoy: Serve the Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce, such as ketchup, ranch, or a spicy aioli. Enjoy!