Cheesesteak Egg Rolls Recipe
Ingredients:
1 pound ribeye steak, thinly sliced or chopped (or use shaved beef)
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
2 cloves garlic, minced
Salt and pepper, to taste
1 cup provolone cheese, shredded (or use American or mozzarella)
8-10 egg roll wrappers
Vegetable oil, for frying
Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions:
Cook the steak:
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Season with salt and pepper. Remove the steak from the skillet and set aside.
Sauté the vegetables:
In the same skillet, add the onion, green bell pepper, red bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are softened.
Combine the steak and vegetables:
Return the cooked steak to the skillet with the vegetables and stir to combine. Remove from heat and let the mixture cool slightly. Stir in the shredded cheese until melted.
Assemble the egg rolls:
Lay an egg roll wrapper on a clean surface with a corner facing you (like a diamond). Place about 2 tablespoons of the steak mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top edge with a little egg wash.
Fry the egg rolls:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches, cooking for 3-4 minutes until they are golden brown and crispy. Drain on a paper towel-lined plate.
Serve:
Serve the Cheesesteak Egg Rolls hot with your favorite dipping sauce, such as chipotle mayo, ranch, or cheese sauce.