Philly Cheese Steak Egg Rolls

These Philly Cheese Steak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and crispy egg rolls. They are filled with thinly sliced ribeye steak, sautéed bell peppers, onions, and provolone cheese, then fried to crispy perfection. Perfect for game day or as a tasty appetizer

Ingredients:

• 1 lb thinly sliced ribeye steak
• 1/2 cup sliced bell peppers any color
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 cup shredded provolone cheese
• 8 egg roll wrappers
• Vegetable oil for frying
• Salt and pepper to taste

Instructions:

Put some vegetable oil in a large skillet and heat it over medium-high heat

Add the sliced ribeye steak and break it up as you cook it until its browned

Cut the onions, bell peppers, and garlic into small pieces and add them to the pan

Cook the steak and vegetables in a pan until the steak is fully cooked

If you want, you can add salt and pepper to taste

Take the pan off the heat and let it cool down a bit

One corner of the egg roll wrapper should face you when you put it on a clean surface

Put some of the steak and vegetable mix in the middle of the wrapper

Add some chopped provolone cheese on top of the mix

Fold the bottom corner of the wrapper up over the filling, then fold the sides in

Roll it up like a burrito, and use a little water to seal the edges

Do this again with the rest of the egg roll wrappers and filling

Set aside a big pot or skillet that is deep

Heat the vegetable oil to 350F 175C

Watch out as you put the egg rolls into the hot oil

Fry them for about two to three minutes on each side, until they are golden brown and crispy

Put the egg rolls on a paper towel-lined plate to drain the extra oil after taking them out of the pan with a slotted spoon

Serve the Philly Cheese Steak Egg Rolls hot with the sauce of your choice