Philly-egg-rolls with cheesesteak
Ingredients
Regarding the Filling:
- One tablespoon of olive oil
- One little onion, chopped
- One sliced green bell pepper
- Eight ounces of thinly sliced ribeye (or sirloin) steak
- To taste, add salt and pepper.
- One cup of shredded provolone cheese (or any other type of cheese)
- One tablespoon of Worcestershire sauce
- 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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