Ingredients:
- 1/2 lb thinly sliced beef (ribeye or sirloin, cut into small strips)
- 1/2 green bell pepper (diced)
- 1/2 onion (diced)
- 1 cup shredded provolone or mozzarella cheese
- 8-10 egg roll wrappers
- 1 tbsp vegetable oil (for cooking the filling)
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1/2 tsp Worcestershire sauce (optional)
- Vegetable oil (for frying)
Instructions:
- Cook the Filling:
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
- Add the beef strips and season with salt, pepper, and garlic powder. Cook until browned, about 4-5 minutes.
- Add the diced onion and bell pepper to the skillet. Cook until the vegetables are soft, about 3 minutes.
- Stir in the Worcestershire sauce (if using). Remove the skillet from heat and let the mixture cool slightly.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond).
- Place 2-3 tablespoons of the beef mixture in the center. Sprinkle with shredded cheese.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a small amount of water to moisten and seal the edges.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes).
- Remove and drain on paper towels.
- Serve:
- Serve warm with a side of cheese sauce, ranch dressing, or ketchup for dipping.
These Philly Cheesesteak Egg Rolls are crispy on the outside and loaded with gooey cheese and savory steak inside. Perfect as an appetizer or snack! 🥟🧀