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.