Philly Cheesesteak Egg Rolls, Delicious Philly Cheesesteak Egg Rolls
Ingredients:
For the Filling:
Thinly sliced beef (such as ribeye)
Onion, thinly sliced
Green bell pepper, thinly sliced
Mushrooms, sliced
Provolone cheese, shredded
Olive oil
Salt
Black pepper
For the Egg Rolls:
Egg roll wrappers
Egg, beaten (for sealing
Vegetable oil (for frying)
For Garnish:
Fresh parsley, chopped (optional)
Cheese sauce (optional)
Ketchup (optional)
Directions:
Prepare the Filling:
In a skillet over medium-high heat, heat olive oil and sauté the thinly sliced beef until browned. Remove and set aside.
In the same skillet, sauté the onion, green bell pepper, and mushrooms until tender. Return the beef to the skillet and mix with the vegetables. Season with salt and black pepper. Let the mixture cool slightly.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the beef and vegetable mixture in the center of the wrapper. Sprinkle shredded provolone cheese on top.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
Heat the Oil:
In a deep skillet or pot, heat vegetable oil to 350°F (175°C).
Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil, a few at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Garnish and Serve:
Garnish with freshly chopped parsley if desired. Serve hot with cheese sauce or ketchup for dipping.
