Philly Cheesesteak egg rolls

🧀 Philly Cheesesteak Egg Rolls Recipe

Ingredients:

• 1 lb ribeye steak (or deli roast beef, finely chopped)

• 1 tablespoon vegetable oil

• 1 small onion, diced

• 1 green bell pepper, diced

• 1 cup mushrooms, diced (optional)

• Salt and pepper, to taste

• 6–8 egg roll wrappers

• 6–8 slices provolone cheese (or 1–1½ cups shredded)

• Oil for frying (vegetable or canola)

Optional for dipping:

• Spicy ketchup

• Cheese sauce

• Garlic aioli

🔥 Instructions:

1. Cook the filling:

   • Heat oil in a skillet over medium heat.

   • Add onions, peppers, and mushrooms (if using). Sauté until softened (4–5 minutes).

   • Add the chopped steak. Cook until browned and cooked through (another 4–5 minutes). Season with salt and pepper.

   • Remove from heat and let cool slightly.

2. Assemble the egg rolls:

   • Place an egg roll wrapper on a clean surface, angled like a diamond.

   • Lay a slice of provolone (or sprinkle shredded) across the center.

   • Spoon 2–3 tablespoons of the filling on top of the cheese.

   • Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.

3. Fry the egg rolls:

   • Heat oil in a deep skillet or fryer to 350°F (175°C).

   • Fry egg rolls in batches until golden brown and crispy (about 3–4 minutes per side).

   • Remove and drain on paper towels.

4. Serve hot with your favorite dipping sauce!