Philly Cheesesteak Egg Rolls
Crispy and delicious, these Philly Cheesesteak Egg Rolls are filled with tender steak, melted provolone cheese, and sautéed onions and peppers, perfect for snacks or gatherings.
Ingredients
For the filling
- 1 lb steak strips, cut into small cubes Use tender cuts like ribeye or sirloin.
- 1 large green pepper, diced Adds a fresh, sweet crunch.
- 1 medium onion, diced Brings depth of flavor.
- 1 tbsp olive oil For sautéing.
- to taste McCormick Montreal steak seasoning Elevates the flavors.
For assembling
- 8 pieces egg roll wrappers These are the vessels for the filling.
- 8 slices provolone cheese Adds creamy richness.
- 1 large egg, beaten Acts as a sealant.
- as needed vegetable oil For frying.
Instructions
Preparation
- Heat the olive oil in a skillet over medium-high heat.
- Add the steak cubes, diced onion, and green pepper to the skillet.
- Sauté until the steak is cooked through and the vegetables have softened.
- Sprinkle with Montreal steak seasoning to taste and drain excess fat.
- Let the mixture cool slightly.
Assembly
- Lay the egg roll wrappers on a flat surface.
- Brush the edges of each wrapper with the beaten egg.
- Place a layer of the cooled meat and vegetable mixture down the center of each wrapper.
- Fold a slice of provolone cheese in half and place it on top.
- Fold in the sides of the wrapper, then fold the bottom, rolling tightly and sealing with the top edge.
Cooking
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the egg rolls in batches until golden brown and crispy, turning occasionally.
- Transfer to a plate lined with paper towels to drain excess oil.
Serving
- Serve hot with your favorite dipping sauce.
Notes
For healthier options, bake at 400°F for 15-20 minutes instead of frying. Customize the filling to your taste.