Philly Cheesesteak Rolls (Print Version)
# Ingredients:
01 -
12 wrappers for egg rolls.
02 -
6 slices of provolone cheese.
03 -
1 pound ribeye steak, boneless and cut into strips or chunks.
04 -
1/2 cup diced onion.
05 -
1 green bell pepper, diced.
06 -
1 1/2 tablespoons of butter.
07 -
Salt and pepper, adjust to taste.
08 -
Oil for frying.
09 -
Optional: Ranch dressing for dipping.
# Instructions:
01 -
Pop the remaining butter into the pan, let it melt, and toss in the steak. Sprinkle on salt and pepper. Cook for 3-4 minutes till it browns up nicely.
02 -
Melt some butter over medium heat in a large pan. Cook the onions and peppers until soft, about 3-4 minutes. Take the veggies out and set them aside.
03 -
Add the cooked vegetables back into the pan with the steak. Stir it all together.
04 -
Spread the egg roll wrappers on a flat surface. Put one-half of a cheese slice in the center of each.
05 -
Spoon 2-3 tablespoons of the steak and veggie mixture onto each wrapper. Wrap them up as the package says and seal the edges with a dab of water.
06 -
Get your oil ready by heating it to 350°F in a deep pan. Fill it about 2-3 inches deep.
07 -
Fry 3-4 rolls at a time, turning them around until golden brown. This should take about 3-5 minutes.
08 -
Drain the rolls on some paper towels. Serve warm with ranch or the dip of your choice.
# Notes:
01 -
You can bake them at 425°F for 15-20 minutes instead if preferred.
02 -
Don't overload the wrappers with filling!
03 -
Tastes best when served fresh and crispy.
04 -
Great for watching sports or hosting a party.