Description
Crispy egg rolls filled with seasoned steak and cheese.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 cup provolone cheese, shredded
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Cook steak in a skillet over medium heat until browned.
- Add bell pepper, onion, and garlic; sauté until soft.
- Stir in Worcestershire sauce and remove from heat.
- Let the mixture cool slightly, then add the cheese.
- Place a spoonful of filling on each egg roll wrapper.
- Roll and seal the wrappers tightly.
- Heat oil in a deep pan to 350°F.
- Fry egg rolls until golden brown on all sides.
- Drain on paper towels and serve hot.
Notes
- Serve with marinara or ranch sauce.
- Can be baked instead of fried for a healthier option.
- Freeze uncooked egg rolls for later use.
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Philly Cheesesteak Egg Rolls, appetizer, fried egg rolls