Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls are a fun twist on the classic Philly cheesesteak, combining the delicious flavors of the sandwich into crispy egg rolls, perfect for appetizers or gatherings.
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 sliced green bell pepper
- 1 sliced onion
- 0.5 pound thinly sliced sirloin steak
- 0.5 cup Monterey Jack cheese
- 0.5 cup beef broth
- 0.25 cup steak sauce
- to taste salt and pepper
For Frying
- 6-8 pieces egg roll wrappers
- ½ inch oil for frying heated to 350 degrees Fahrenheit
Instructions
Preparation
- In a medium-sized skillet, heat about ½-inch of oil for frying to 350 degrees Fahrenheit.
- In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sliced green bell pepper and sliced onion, cooking until they are almost tender.
- Move the veggies to the side of the skillet and add the thinly sliced sirloin steak to the center. Cook until the steak is no longer pink.
- Add the Monterey Jack cheese, beef broth, steak sauce, and salt and pepper to taste. Let this mixture simmer for a few minutes, then remove from the heat and let it cool.
Assembly
- Place a scoop of the filling in the center of 6 to 8 egg roll wrappers and top with some cheese. Fold the wrappers and seal them with a bit of water.
Frying
- Add the egg rolls to the hot oil and fry for 2-3 minutes until they are golden brown. Remove them and drain on paper towels.
Notes
Serve warm with dipping sauces like ranch, barbecue sauce, or extra steak sauce. For leftovers, store in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes. Make sure the oil is hot enough before frying and do not overfill the egg rolls.