Using egg roll wrappers is super simple and easy. You’ll be inspired to try it in these other recipes. The Best Avocado Egg Rolls, Southwest Chicken Egg Rolls, and Homemade Egg Rolls.
Cheesesteak Egg Rolls
Traditional Cheese Steak stuffed into egg roll wrappers is an easy to eat finger food that is a delicious addition to any appetizer board. It’s also hearty enough to be a meal almost on its own. It’s ooey and gooey and tender on the inside and crispy and delicate on the outside.
I love how these are so different from your traditional egg rolls, it’s a wonderous super tasty surprise. Everyone loves them. Take them to your next tailgate, holiday party or any occasion, they’ll be the first to be devoured.
INGREDIENTS
1 tbsp. olive oil
1 large yellow onion, thinly sliced
2 bell peppers, thinly sliced
kosher salt
Freshly ground black pepper
2 lb. sirloin steak
1 tsp. oregano
12 slices provolone
12 egg roll wrappers
2/3 c. plus 2 tsp. vegetable oil
Ketchup, for serving, if desired
DIRECTIONS
Heat olive oil in a large skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook until tender, 7 to 10 minutes.
Push vegetables to one side of skillet and add 2 tsp. vegetable oil to other side. Add steak and season with oregano, salt, and pepper. Sear 1 minute, then move around with tongs until cooked through, 5 minutes. Toss to combine, then remove from heat and set aside.
Place an egg roll wrapper on a clean surface in a diamond shape and add a folded slice of provolone and a heaping spoonful of steak mixture to the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining steak and vegetables.
In a large skillet over medium heat, heat remaining oil (it should reach 1″ up side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Serve with ketchup, if desired.