Description
Crispy, golden egg rolls stuffed with savory Philly cheesesteak filling made from tender beef, sautéed onions and peppers, and melted cheese—perfect as an appetizer or game-day snack.
Ingredients
- 450 g beef steak (ribeye or sirloin), thinly sliced
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shredded provolone cheese
- 12 egg roll wrappers
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Oil for frying
Instructions
- Heat vegetable oil in a skillet over medium-high heat.
- Add sliced beef and cook until just browned; remove and set aside.
- In the same skillet, sauté onions and bell peppers until softened.
- Return beef to the skillet and season with garlic powder, salt, and pepper; mix well and remove from heat.
- Lay out an egg roll wrapper and place a portion of beef mixture in the center.
- Top with shredded provolone cheese.
- Fold in sides and roll tightly, sealing edges with a little water.
- Heat frying oil to 175°C (350°F).
- Fry egg rolls in batches for 3–4 minutes until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
- Ensure beef is thinly sliced for authentic texture.
- Can be air-fried or baked as a lighter alternative.
- Serve with cheese sauce or ketchup if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American