PHILLY CHEESESTEAK EGG ROLLS

Philly Cheesesteak Egg Rolls is a fusion recipe that brings the classic flavors of a Philly cheesesteak into a crispy, bite-sized package. Tender ribeye steak, sautéed onions, and peppers are enveloped in a crunchy egg roll wrapper, creating a savory dish perfect for any occasion. With a quick prep and cooking time, these egg rolls are a convenient option for a satisfying meal or appetizer. Serve them with ranch dressing for dipping, and enjoy the delicious combination of steak, cheese, and veggies in every bite.

Ingredients:

2/3 cup ribeye steak, boneless & sliced

½ tbsp. butter

1 small green bell pepper, chopped

2 tbsp. onion, chopped

2 slices provolone cheese, halved

4 egg roll wrappers

Oil, for frying

½ tsp black pepper

Salt, to taste

Ranch dressing, for dipping

Instructions:

1. Add half of the butter in a skillet over medium heat.
2. Add onion and green bell pepper when butter melts, and cook for 4 to 5 minutes or until soft. Remove veggies from the skillet and set aside.
3. Add the remaining butter in the same skillet.
4. When butter melts, add ribeye steak, season with salt and black pepper, and cook each side for a few minutes or until done.
5. Combine cooked vegetables with the steak in the skillet.
6. Lay the egg roll wrappers flat on a clean working surface, then add a piece of cheese to the center of each wrapper.
7. Top with the steak and vegetable mixture, then fold according to package instructions.
8. Pour oil into a deep pan over medium-high heat.
9. When the oil temperature reaches 350°F, carefully lower the egg rolls, and fry for 3 to 4 minutes or until the color turns golden brown.
10. Once the rolls are done, take out the oil, drain on paper towels, and serve with ranch dressing or your favorite dipping sauce.

Yield: 4

PHILLY CHEESESTEAK EGG ROLLS

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Philly Cheesesteak Egg Rolls is a fusion recipe that brings the classic flavors of a Philly cheesesteak into a crispy, bite-sized package.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2/3 cup ribeye steak, boneless & sliced
• ½ tbsp. butter
• 1 small green bell pepper, chopped
• 2 tbsp. onion, chopped
• 2 slices provolone cheese, halved
• 4 egg roll wrappers
• Oil, for frying
• ½ tsp black pepper
• Salt, to taste
• Ranch dressing, for dipping

Instructions

1. Add half of the butter in a skillet over medium heat.
2. Add onion and green bell pepper when butter melts, and cook for 4 to 5 minutes or until soft. Remove veggies from the skillet and set aside.
3. Add the remaining butter in the same skillet.
4. When butter melts, add ribeye steak, season with salt and black pepper, and cook each side for a few minutes or until done.
5. Combine cooked vegetables with the steak in the skillet.
6. Lay the egg roll wrappers flat on a clean working surface, then add a piece of cheese to the center of each wrapper.
7. Top with the steak and vegetable mixture, then fold according to package instructions.
8. Pour oil into a deep pan over medium-high heat.
9. When the oil temperature reaches 350°F, carefully lower the egg rolls, and fry for 3 to 4 minutes or until the color turns golden brown.
10. Once the rolls are done, take out the oil, drain on paper towels, and serve with ranch dressing or your favorite dipping sauce.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 250Total Fat: 15gCarbohydrates: 18gProtein: 12g