PHILLY CHEESESTEAK EGG ROLLS

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Ingredients
2 lbs Rib eye steak, cooked, chopped into small pieces
2 Tbsp Worcestershire sauce
1 tsp garlic salt
1 tsp pepper
1/4 cup butter, divided
2 green bell peppers, chopped
1 medium onion, chopped
10 pieces provolone cheese, diced
1-2 cups vegetable oil
16 egg roll wrappers

 

Instructions
Add seasoning to rib eye steaks, place into a large sealable baggie, add Worcestershire sauce and marinate for 30+ minutes.

In a large cast iron skillet, heat 2 tablespoons of butter over medium/high heat until melted.

Remove steaks from baggie and place into hot skillet.

Cook for 4 minutes on each side.

Remove from pan and place on a baking sheet that has been lined with foil and bake at 400° for 15 minutes, turning 1/2 way through.

Heat additional butter in skillet until melted and saute bell pepper and onions until onions are translucent and bell peppers have softened. Remove from heat.

Cut steaks into small pieces and add back to skillet with peppers and onions. Stir.

Add diced provolone cheese into skillet, stir.

Making The Egg Rolls
Take one egg roll wrapper at a time, moisten around all edges with water, add a couple heaping tablespoons of mixture into center of wrapper (wrapper is diagonal).

Start out by folding both outer edges inward over mixture, next fold the bottom edge up over the mixture, and finally, roll to seal.

Continue until all meat mixture has been used.

Heat oil in a large frying pan over medium/high heat to 350 degrees.

Carefully add a few egg rolls at a time into hot oil and fry until golden brown on all sides.

Carefully remove from pan and place on a plate lined with paper towels. Continue frying until all egg rolls have been cooked.

Enjoy with your favorite sauce.

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