Cheesesteak Egg Rolls (Printable Version)
# What You'll Need:
01 -
12 wrappers for egg rolls.
02 -
1 green bell pepper, diced.
03 -
1 pound rib eye steak, boneless, cut into strips or chunks.
04 -
1/2 cup finely chopped onion.
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1 1/2 tablespoons of butter.
06 -
Season to taste with salt and black pepper.
07 -
6 slices of provolone cheese.
08 -
Oil to fry with.
09 -
Optional: Ranch dressing for dipping.
# Preparation Steps:
01 -
Melt the rest of the butter in the pan. Sprinkle the steak with salt and pepper, then cook for 3-4 minutes until it forms a nice golden crust.
02 -
Toss the veggies back into the pan with the steak to mix them together.
03 -
Fry only 3-4 rolls at a time, flipping them until they're golden brown. This usually takes 3-5 minutes.
04 -
Place about 2-3 tablespoons of the cooked steak and veggie mix onto each wrapper. Tuck and fold as directed on the package, dabbing water to seal the edges.
05 -
In a big skillet over medium heat, melt half the butter. Toss in the bell pepper and onion, cooking for 3-4 minutes until soft. Set them aside.
06 -
Drain the cooked rolls on paper towels. Serve them hot with ranch or your go-to dip.
07 -
Spread out the egg roll wrappers. Lay half a slice of cheese in the middle of each one.
08 -
Heat 2-3 inches of oil in a deep pan to 350°F.
# Additional Tips:
01 -
You can bake these in the oven at 425°F for 15-20 minutes instead.
02 -
Don’t stuff the wrappers too full, or they might tear.
03 -
They’re tastiest when served with a crispy shell, fresh from frying.
04 -
These make a hit for parties or watching games!