Philly Steak Egg Rolls Recipe
Philly steak egg rolls are a delicious fusion of two beloved dishes - Philly cheesesteak and crispy egg rolls. These savory and satisfying appetizers are perfect for parties or as a fun twist on a classic meal. The combination of tender steak, melted cheese, and sautéed peppers and onions wrapped in a crispy egg roll wrapper is sure to be a hit with your family and friends.
Prep Time: 20 minutes Cook Time: 15 minutesIngredients:
- 1 lb thinly sliced steak (such as ribeye or flank steak)
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded provolone cheese
- 12 egg roll wrappers
- 2 tablespoons olive oil
- Salt and pepper to taste
- Vegetable oil for frying
Instructions: How to Cook Philly Steak Egg Rolls
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes.
- Add the sliced onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.
- Remove the skillet from heat and let the steak and vegetable mixture cool slightly.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon a portion of the steak and vegetable mixture onto the center of the wrapper. Top with a sprinkle of shredded provolone cheese.
- Roll the wrapper tightly, folding in the sides as you go. Seal the edge with a bit of water to secure the egg roll.
- Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove the egg rolls from the oil and drain on a paper towel-lined plate.
- Serve the Philly steak egg rolls hot with your favorite dipping sauce, such as sriracha mayo or sweet chili sauce.
