Prep Time: 45 mins | Cook Time: 6 mins | Servings: 16
I am obsessed with these Philly Cheesesteak Egg Rolls! Amazing flavour rolled in crispy egg roll wrapper – a delicious appetizer that will keep you coming back for more!
Ingredients
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2 pounds Rib eye steak, cooked, chopped into small pieces
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper
1/4 c. butter, divided
2 green bell peppers, chopped
1 medium onion, chopped
10 pieces provolone cheese, diced
1-2 c. vegetable oil
16 Egg roll wrappers
How to make Philly Cheesesteak Egg Rolls
Step 1: To the rib-eye steaks, add the seasoning and place in a large sealable bag. Add in the Worcestershire sauce and marinate for at least 30 minutes.
Step 2: Heat 2 tbsp of butter in a large cast-iron skillet over medium-high heat until melted.
Step 3: Take the steaks out of the bag, place them into the hot skillet, and cook for about 4 minutes per side. When done, transfer the steaks on a baking sheet lined with foil. Place in a 400 degrees oven and bake for about 15 minutes. Halfway through cooking, turn the steak.
Step 4: In a skillet, melt the rest of the butter. Saute the bell pepper and onions to the melted butter until the onions are translucent and the bell peppers have softened. Remove from heat when done.
Step 5: Into small pieces, cut the steaks and place them in the skillet with the peppers and onion. Stir, then add in the diced provolone cheese. Stir and set aside.
To Make The Egg Rolls:
Step 1: With water, moisten the edges of the egg roll wrapper. Into the middle of the wrapper (diagonal), add a few tbsp of the meat mixture.
Step 2: Fold the outer edges inward over the mixture, then the bottom edge up over the mixture, and roll to seal. Repeat until you have used the rest of the meat mixture.
Step 3: In a large frying pan, heat the oil over medium-high heat to 350 degrees. Once the oil is hot, very carefully add in a few of the egg rolls at a time to the pan and fry on all sides until golden brown. When done, transfer the egg rolls on a plate lined with paper towels.
Step 4: Serve the Cheesesteak Egg Rolls with your favourite sauce. Enjoy!
Ingredients
- 2 pounds Rib eye steak, cooked, chopped into small pieces
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1/4 c. butter, divided
- 2 green bell peppers, chopped
- 1 medium onion, chopped
- 10 pieces provolone cheese, diced
- 1-2 c. vegetable oil
- 16 Egg roll wrappers
Instructions
Step 1: To the rib-eye steaks, add the seasoning and place in a large sealable bag. Add in the Worcestershire sauce and marinate for at least 30 minutes.
Step 2: Heat 2 tbsp of butter in a large cast-iron skillet over medium-high heat until melted.
Step 3: Take the steaks out of the bag, place them into the hot skillet, and cook for about 4 minutes per side. When done, transfer the steaks on a baking sheet lined with foil. Place in a 400 degrees oven and bake for about 15 minutes. Halfway through cooking, turn the steak.
Step 4: In a skillet, melt the rest of the butter. Saute the bell pepper and onions to the melted butter until the onions are translucent and the bell peppers have softened. Remove from heat when done.
Step 5: Into small pieces, cut the steaks and place them in the skillet with the peppers and onion. Stir, then add in the diced provolone cheese. Stir and set aside.
To Make The Egg Rolls:
Step 1: With water, moisten the edges of the egg roll wrapper. Into the middle of the wrapper (diagonal), add a few tbsp of the meat mixture.
Step 2: Fold the outer edges inward over the mixture, then the bottom edge up over the mixture, and roll to seal. Repeat until you have used the rest of the meat mixture.
Step 3: In a large frying pan, heat the oil over medium-high heat to 350 degrees. Once the oil is hot, very carefully add in a few of the egg rolls at a time to the pan and fry on all sides until golden brown. When done, transfer the egg rolls on a plate lined with paper towels.
Step 4: Serve the Cheesesteak Egg Rolls with your favourite sauce. Enjoy!
