Cheesesteak Egg Rolls (Print Version)
# Ingredients:
01 -
1 lb ribeye steak, thinly sliced.
02 -
1 package provolone & mozzarella cheese, shredded.
03 -
4 oz cream cheese (optional).
04 -
1 yellow onion, chopped.
05 -
8 oz mushrooms, chopped.
06 -
1 green bell pepper, chopped.
07 -
1 package egg roll wrappers.
08 -
1 tbsp olive oil.
09 -
1 egg (for egg wash).
10 -
Neutral frying oil (for deep frying).
11 -
½ tbsp baking soda.
12 -
1 tbsp vinegar.
13 -
1 tsp sugar.
14 -
1 tsp garlic salt.
15 -
1 tbsp onion powder.
16 -
1 tbsp crushed rosemary.
17 -
2 tbsp Worcestershire sauce.
# Instructions:
01 -
Mix all marinade ingredients together. Add the sliced ribeye steak, ensuring all pieces are well coated. Marinate in the refrigerator for 1 hour.
02 -
In a skillet, heat olive oil over medium-high heat. Sauté the marinated steak for 3-5 minutes until cooked through. Remove from heat and set aside.
03 -
In the same skillet, sauté the chopped onion, mushrooms, and green bell pepper for 3-4 minutes until softened. Mix the cooked veggies with the steak.
04 -
Lay out the egg roll wrappers. Place a spoonful of the steak and veggie mixture in the center, sprinkle with shredded cheese, and add a small dollop of cream cheese if desired.
05 -
Fold the egg roll wrapper by tucking in the sides, then rolling tightly. Seal the edges with a brush of egg wash.
06 -
Heat frying oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls for 3-4 minutes, or until crispy and golden brown. Drain on paper towels.
07 -
Serve hot with your favorite dipping sauce!.
# Notes:
01 -
These Philly Cheesesteak Egg Rolls combine the savory flavors of a traditional cheesesteak with the crispy texture of an egg roll wrapper. They're perfect for appetizers or snacks and can be customized with your favorite cheese or dipping sauce.