Philly Cheesesteak Egg Rolls
Ingredients
The filling
-
1½
tablespoons
butter
-
1
each
green bell pepper, chopped
-
½
cup
onion, chopped
-
1
pound
boneless rib eye steak, sliced or coarsely chopped
-
to taste
salt and pepper
-
6
slices
provolone cheese
The wrappers and oil
-
12
each
egg roll wrappers
-
for frying
oil
For serving
-
optional
ranch for dipping
Instructions
- Melt half of the butter in a large pan over medium-high heat, then add the peppers and onion, cooking until softened.
- Remove the vegetables from the pan and keep warm.
- Melt the remaining butter in the pan, add the rib eye, and season with salt and pepper. Cook until browned.
- Return the peppers and onions to the pan with the steak.
- Lay out an egg roll wrapper and place half a slice of cheese in the center, followed by 2-3 tablespoons of the steak filling.
- Fold the egg roll according to package directions, sealing the edges with water.
- Heat oil in a deep pan to 350 degrees and fry the egg rolls in batches until browned, about 3-5 minutes.
- Drain on paper towels and serve with dipping sauce.
Nutrition Facts (estimated)
Servings
12
Calories
182
Total fat
10g
Total carbohydrates
8g
Total protein
12g
Sodium
229mg
Cholesterol
37mg
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