Philly Cheesesteak Egg Rolls


1 pound ground beef

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons butter

1 yellow onion, chopped

1/2 green bell pepper, chopped

24 egg roll wrappers

12 slices American cheese

3/4 cup vegetable oil for frying

How To Make Philly Cheesesteak Egg Rolls

Heat a skillet over medium heat.

Cook beef, breaking apart as

little as possible, until browned

and still the size of peas, 5 to 7

minutes. Add Worcestershire

sauce, salt, and pepper. Stir

gently and remove mixture from pan.

Melt butter in the skillet. Add

onion and bell pepper; cook and

stir until browned, 5 to 7

minutes. Return beef mixture to

the skillet and stir to combine.

Let filling cool while preparing the wrappers.

Lay egg roll wrappers on a flat

surface. Place 1/2 a slice of

American cheese onto each. Add

3 tablespoons of the filling on

top of each egg roll. Pull the

bottom left corner over the

filling and fold the two sides in,

moistening edges with water as you go; roll tightly.

Heat about 1 inch oil in a large

saucepan over medium-high

heat. Add 3 to 4 egg rolls at a

time and fry until browned, 3 to

4 minutes. Repeat with

remaining egg rolls.

Tips for the Best PhillyEgg Rolls:

Steak– Rib eye or flank steak can also be used. Even ground

hamburger works. Cut your

steak into bite sized pieces for easier eating and filling.

Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.

Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.

Wrappers– Don’t be nervous about folding your egg rolls.

There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.

Sauce-These are ideal for dipping. There are endless possibilities. Try your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce.

Written by 1fvse

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