Philly Cheesesteak Egg Rolls

These Philly Cheesesteak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and the crispy texture of egg rolls.

Equipment

• large skillet
• baking sheet
• parchment paper
• oven

Ingredients

• 1 pound (450g) thinly sliced beef ribeye or sirloin
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 8 slices provolone or American cheese, chopped
• 12 egg roll wrappers
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Cooking spray

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add thinly sliced beef and cook until browned. Season with salt and black pepper. Remove beef from the skillet and set aside.
2. In the same skillet, add sliced onions and bell peppers. Sauté until the vegetables are softened and slightly caramelized. Season with salt and pepper.
3. Return the cooked beef to the skillet with the sautéed vegetables. Mix well to combine. Allow the mixture to cool slightly.
4. Lay an egg roll wrapper on a clean surface with one corner facing you. Place a portion of the beef and vegetable mixture in the center of the wrapper. Top with a portion of chopped cheese.
5. Fold the corner facing you over the filling, then fold in the sides, and roll it tightly.
6. Moisten the edges of the wrapper with water to seal the egg roll. Repeat the process until all the wrappers are filled.
7. Preheat your oven to 425°F (220°C).
8. Place the assembled egg rolls on a baking sheet lined with parchment paper. Lightly spray the egg rolls with cooking spray.
9. Bake for 15-20 minutes or until they are golden brown and crispy.
10. Remove from the oven and let the Philly Cheesesteak Egg Rolls cool for a few minutes before serving. Serve with your favorite dipping sauce, such as marinara or cheese sauce.

Notes

Feel free to customize the filling by adding mushrooms or jalapeños. Serve them as a flavorful appetizer or a fun twist to your game day snacks.