Ingredients:
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 8 slices provolone cheese, cut into strips
- 12 egg roll wrappers
- Vegetable oil for frying
- Salt and black pepper to taste
- Optional: Sriracha or mayo for dipping
Instructions:
- Prep the Filling:
- In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add thinly sliced beef and cook until browned. Season with salt and black pepper. Remove beef from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add a bit more oil if needed. Sauté thinly sliced onion and bell pepper until softened.
- Assemble the Egg Rolls:
- Lay out an egg roll wrapper with one corner pointing toward you. Place a strip of provolone cheese in the center, add a portion of the cooked beef, and top with sautéed vegetables.
- Roll the Egg Rolls:
- Fold the corner closest to you over the filling, then fold in the sides, and roll it up tightly. Use a bit of water to seal the edge.
- Heat Oil for Frying:
- In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
- Fry the Egg Rolls:
- Carefully place the egg rolls into the hot oil, seam side down. Fry until golden brown, turning as needed to ensure even cooking.
- Drain Excess Oil:
- Once golden and crispy, use a slotted spoon to remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the Philly Cheesesteak Egg Rolls hot with optional Sriracha or mayo for dipping.
- Enjoy:
- Enjoy these delicious egg rolls that combine the flavors of a classic Philly cheesesteak in a crispy and portable form!