A delicious twist on the classic Philly cheesesteak, these egg rolls are filled with juicy steak, melted cheese, and sautéed vegetables, all wrapped in a crispy egg roll wrapper.
Preparation time
20min
Cooking time
15min
Ingredients
12 Servings
- 0.5 teaspoon black pepper
- 12 egg roll wrappers
- 1 green bell pepper
- 120 grams mushrooms
- 1 onion
- 170 grams provolone cheese
- 450 grams ribeye steak
- 1 teaspoon salt
- 500 ml vegetable oil
Directions
Step 1
In a large skillet over medium heat, add thinly sliced ribeye steak and cook until browned, about 5-7 minutes.
Step 2
Add diced green bell pepper, diced onion, and sliced mushrooms to the skillet. Cook until vegetables are tender, about 5 minutes.
Step 3
Season with salt and black pepper. Remove the skillet from heat and let the mixture cool slightly.
Step 4
Lay an egg roll wrapper on a clean surface. Place 2-3 tablespoons of the steak and vegetable mixture in the center of the wrapper. Top with shredded provolone cheese.
Step 5
Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up tightly. Seal the edges with a bit of water.
Step 6
Repeat with remaining wrappers and filling.
Step 7
Heat vegetable oil in a deep fryer or large pot to 175°C (350°F). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
Step 8
Transfer the egg rolls to a paper towel-lined plate to drain excess oil. Serve hot.