How To Make Philly Cheesesteak Egg Rolls
These Philly cheesesteak egg rolls are a delicious fusion of two cuisines. Juicy rib eye is wrapped and fried with cheese and onions.
- 1green bell pepperchopped
- 1lbboneless rib eye steaksliced or coarsely chopped
- Salt and pepperto taste
- 6slicesprovolone cheese
- 12egg roll wrappers
- oilfor frying
- ranchfor dipping, optional
Melt half of the butter in a large pan over medium-high heat. Add the peppers and onion and cook for 3 to 4 minutes or until softened.
Remove the vegetables from the pan and cover to keep warm.
Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
Cook the steak for 3 to 4 minutes or until browned and just cooked through.
Place the peppers and onions back into the pan with the steak.
Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
Spoon approximately 2 to 3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers.
Pour 2 to 3 inches of oil into a deep pan. Heat the oil to 350 degrees F.
Fry 3 to 4 egg rolls at a time for about 3 to 5 minutes or until browned all over, turning occasionally.
Drain on paper towels, then serve with dipping sauce of choice.
- Calories: 268.25kcal
- Fat: 14.61g
- Saturated Fat: 6.81g
- Trans Fat: 0.53g
- Monounsaturated Fat: 5.88g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 20.10g
- Fiber: 0.93g
- Sugar: 0.60g
- Protein: 13.87g
- Cholesterol: 42.06mg
- Sodium: 325.39mg
- Calcium: 128.19mg
- Potassium: 161.41mg
- Iron: 1.91mg
- Vitamin A: 50.18µg
- Vitamin C: 8.28mg
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