Philly Cheesesteak Eggrolls
Perfect for a Superbowl party or any other large gathering, these Cheesesteak Eggrolls are a cheesy beef classic, wrapped up in an eggroll and deep fried to perfection.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Ribeye Beef (Thinly Sliced)
- 1 large Onion
- 1 large Green Pepper
- 3 tb. Vegetable Oil
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 4 slices American Cheese or Provolone
- 12 sheets Egg Roll Wrappers
- Vegetable Oil (for Frying)
Instructions
- 1
Prepare your beef by thinly slicing it.
- 2
Slice the onion and green pepper and set aside.
- 3
Sautée the beef in a large skillet over medium heat for about 5 minutes until the juices dry up.
- 4
Add 3 tablespoons of vegetable oil, the sliced onions and peppers. Season with salt and pepper and cook for an additional 5 minutes until the vegetables have softened.
- 5
Place the slices of cheese on the beef mixture and turn off the heat. Cover the skillet with a lid until the cheese has melted. Set aside to cool.
- 6
Lay an eggroll wrapper down diagonally and spoon about 2-3 tablespoons of the cheesy beef mixture on the wrapper.
- 7
Wet the edges with water and starting from the bottom, pull the edge over the beef and close the sides in. Roll tightly and set aside. Repeat until you run out of beef.
- 8
Heat up a large pot with 3 inches of vegetable or canola oil. Fry 4-5 eggrolls at once until golden brown, about 2-3 minutes. Set aside on a paper towel to absorb any extra oil. Serve warm as is or sliced diagonally.