Ingredients:
1/2 lb thinly sliced steak (ribeye or sirloin)
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup onion, diced
1 cup shredded provolone or cheddar cheese
10 egg roll wrappers
1 tbsp olive oil
Salt and pepper to taste
Oil for frying
Green onions for garnish (optional)
Dipping sauce of choice (optional)
Directions:
Cook the filling: Heat olive oil in a skillet over medium heat. Add diced onions and bell peppers, cooking until softened, about 5 minutes. Add the thinly sliced steak, season with salt and pepper, and cook until browned. Remove from heat and stir in shredded cheese until melted.
Assemble the egg rolls: Lay an egg roll wrapper flat and place a spoonful of the cheesesteak filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the edges with a bit of water. Repeat with the remaining wrappers and filling.
Fry the egg rolls: Heat oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Serve: Garnish with green onions and serve with your favorite dipping sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10 egg rolls
Calories: 200 kcal per egg roll
