Ingredients :
1/2 pound thinly sliced steak (ribeye or flank steak)1 tablespoon olive oil1 small onion, finely chopped1 small green bell pepper, finely chopped1/2 cup mushrooms, finely chopped (optional)4 slices provolone cheese, chopped8-10 egg roll wrappersSalt and pepper to tasteVegetable oil (for frying)Dipping sauce of choice (such as ranch or cheese sauce)
Préparations :
Prepare the Filling:Heat olive oil in a large skillet over medium-high heat.Add the thinly sliced steak and cook until browned. Season with salt and pepper.Remove the steak from the skillet and set aside.In the same skillet, add the chopped onion, bell pepper, and mushrooms (if using). Cook until the vegetables are tender.Combine the Filling:Return the cooked steak to the skillet with the vegetables.Add the chopped provolone cheese and stir until the cheese is melted and the mixture is well combined.Remove from heat and let cool slightly.Assemble the Egg Rolls:Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond).Place about 2-3 tablespoons of the filling mixture near the center of the wrapper.Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edges with a bit of water.Repeat with the remaining wrappers and filling.Fry the Egg Rolls:Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per batch.Remove with a slotted spoon and drain on paper towels.Serve:Serve the egg rolls warm with your choice of dipping sauce.Enjoy your Philly Cheesesteak Egg Rolls! These crispy, cheesy delights are perfect for a snack, appetizer, or even a fun twist on a classic meal.
ENJOY