Cheese egg roll packs all the flavors of a classic Philly Cheesesteak sandwich in a crunchy crust made with ground beef!
Cheesesteak Egg Rolls pack all the classic flavors of a Philly Cheesesteak sandwich in a crunchy crust made with ground beef !
Cheesesteak Egg Rolls are basically the perfect blend of American fast food and fast Chinese food in one. We love this recipe because it’s so easy to make (and cheap! No ribeye, ground beef needed here to win!) and you can make enough for dinner tonight and then freeze an extra giant batch for the next three. I like them !
I’ve been on an egg roll kick lately, so when I looked in the fridge and saw ground beef and my table had onions and green peppers sitting on it, I knew we were going to be eating Philly Cheesesteak Egg Rolls for dinner. One of my favorite fast food options, my years in college in Washington, DC, definitely introduced me to the blissful world of cheese steak subs.
* Ingredients :
° 1 1/2 tablespoons butter
° 1 chopped green pepper
° 1/2 cup chopped onion
° 1 pound rib eye, sliced or coarsely sliced
° Salt and pepper to taste
° 6 slices of provolone cheese
° 12 egg roll
° frying oil
° ranch dip optional
* Instructions :
Smelt half of butter in a skillet on medium heat. Adding pepper & onion and cooking for 3-4 minutes
Remove the vegetables from the pan and cover to keep them warm.
Melt the other half of the butter and add the rib eye to the skillet. Add salt and pepper to taste.
Cook the steaks for 3-4 minutes or until fully cooked.
Put the pepper and onion in the skillet with the steak.
Lay the egg roll and put half of the cheese slice in the middle.
Place approximately 2-3 tablespoons of steak filling on each white roll and turn according to package directions, using water to seal edges of wrappers as you go.
Pour 2-3 inches of oil into a deep skillet. Heat the oil to 350 degrees.
Fry 3-4 egg rolls at a time, stirring, until browned, about 3-5 minutes.
Place on a paper towel, then serve with the sauce of your choice.
If you prefer to bake egg rolls, you can coat them with cooking spray and bake at 425 F for 15-20 minutes or until brown and crispy.