Effortless Cheesesteak Egg Rolls (Print Version)
# Ingredients:
01 -
1 pound ribeye steak, chopped or sliced.
02 -
1 1/2 tablespoons of butter.
03 -
1 green bell pepper, diced into small chunks.
04 -
1/2 cup chopped onion.
05 -
A pinch of salt and some black pepper.
06 -
6 slices of provolone cheese.
07 -
12 wrappers for egg rolls.
08 -
Enough oil for deep frying.
09 -
Optional: ranch or your favorite dipping sauce.
# Instructions:
01 -
Melt half the butter in a big skillet on medium-high heat. Stir in the onions and peppers, cooking for 3 to 4 minutes until they soften. Take them out and set aside.
02 -
In the same skillet, melt the rest of the butter. Sprinkle the steak pieces with salt and pepper before cooking them for 3 to 4 minutes until browned nicely.
03 -
Toss the cooked peppers and onions back into the pan with the steak.
04 -
Spread the egg roll wrappers on a flat surface. Put half of a cheese slice in the middle of each wrapper.
05 -
Spoon about 2 to 3 tablespoons of the steak mixture onto each wrapper. Fold per directions on the wrapper package, sealing the edges with some water.
06 -
In a deep pan, heat oil to 350°F, filling it with 2 to 3 inches of oil.
07 -
Drop 3 to 4 rolls into the oil at a time. Let them cook, flipping occasionally, till they’re golden, which should take about 3 to 5 minutes.
08 -
Let the fried rolls sit on some paper towels to drain. Pair them with ranch or your sauce of choice and enjoy warm.
# Notes:
01 -
You can bake these at 425°F for 15 to 20 minutes instead.
02 -
Be careful not to add too much filling to the wrappers.
03 -
They’re best enjoyed fresh and crispy.
04 -
They make a great choice for parties or game day snacks.