Cheesesteak Eggrolls

Ingredients:

• 1 lb thinly sliced steak (ribeye or flank steak works best)
• 1 small onion, finely diced
• 1 small green bell pepper, finely diced
• 1 small red bell pepper, finely diced (optional)
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 6-8 slices provolone cheese, chopped or shredded
• 12-16 eggroll wrappers
• Vegetable oil for frying
• Water (for sealing the eggrolls)

Instructions:

1. Cook the Filling:

• In a large skillet, heat a small amount of oil over medium heat.
• Add the diced onions and peppers, and sauté for 4-5 minutes until softened.
• Push the vegetables to the side of the pan and add the thinly sliced steak. Cook the steak until browned, breaking it up into small pieces as it cooks.
• Season the steak mixture with garlic powder, Worcestershire sauce, salt, and pepper.
• Once the steak is cooked through, remove the skillet from heat and let the mixture cool slightly.
• Stir in the chopped or shredded provolone cheese until melted and combined with the steak and vegetables.

1. Assemble the Eggrolls:

• Lay out an eggroll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
• Place about 2 tablespoons of the cheesesteak filling in the center of the wrapper.
• Fold the bottom corner of the wrapper up over the filling, then fold in the sides, and roll it up tightly.
• Use a little water to moisten the top corner of the wrapper and seal the eggroll.
• Repeat with the remaining wrappers and filling.

1. Fry the Eggrolls:

• Heat vegetable oil in a large, deep skillet or pot over medium-high heat to about 350°F (175°C).
• Carefully fry the eggrolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch).
• Remove the eggrolls from the oil and drain on a paper towel-lined plate.

1. Serve:

• Serve the cheesesteak eggrolls hot with dipping sauces like ketchup, ranch, or cheese sauce.

These crispy Cheesesteak Eggrolls are perfect as an appetizer or snack!