Philly-egg-rolls with cheesesteak

Ingredients

Regarding the Filling:

1. One tablespoon of olive oil
2. One little onion, chopped
3. One sliced green bell pepper
4. Eight ounces of thinly sliced ribeye (or sirloin) steak
5. To taste, add salt and pepper.
6. One cup of shredded provolone cheese (or any other type of cheese)
7. One tablespoon of Worcestershire sauce
8. One packet of wrappers for egg rolls

Regarding Frying:

• Oil made from vegetables (for frying)

Optional Dipping Sauce:

• Half a cup of spicy aioli or ranch dressing

Directions

Get the filling ready:

• In a skillet, heat the olive oil over medium heat.
• Add bell peppers and diced onions, and cook for 5 minutes or until tender.
• To the skillet, add the steak slices. Add Worcestershire sauce, salt, and pepper for seasoning. Cook for three to five minutes, or until the steak is browned and cooked through.
• Take off the heat and mix in the cheese shreds until they melt. Allow the mixture to cool a little.

Put the egg rolls together:

• With a corner facing you, place an egg roll wrapper on a spotless surface.
• In the middle, put a heaping scoop of the filling.
• Tightly roll away from you after folding the bottom corner over the filling and folding the sides in. Use a small amount of water to seal the upper corner.
• Continue with the remaining filling and wrappers.

Cook the egg rolls:

• In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
• Add a small number of egg rolls at a time and fry for 3–4 minutes, or until golden brown. Refrain from packing the pan too full.
• Using a slotted spoon, remove, then drain on paper towels.

Serve:

• Warm up and serve with your preferred dipping sauce.

Advice

• To make the egg rolls healthier, bake them at 400°F (200°C) for 15 to 20 minutes, turning them halfway through, until they are crispy and golden.
• Feel free to add mushrooms or other vegetables to personalize the stuffing!
• Savor your egg rolls with Philly cheesesteak!

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