Philly Cheesesteak Egg Rolls
Ingredients
1 pound minced meat
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper powder
2 tablespoons butter
1 onion, chopped into small pieces
1/2 green bell pepper, chopped into small pieces
24 egg roll wrappers
12 slices American cheese
3/4 cup vegetable oil for frying
Instructions
Heat a frying pan over medium heat. Cook the minced meat until browned, about 5 to 7 minutes, breaking it up as little as possible.
Add Worcestershire sauce, salt, and pepper to the meat. Stir gently, then remove the meat from the pan.
Melt butter in the same pan. Add onion and green bell pepper, cooking for 5 to 7 minutes until browned. Add the cooked beef back into the pan and mix well. Allow the filling to cool while preparing the wrappers.
Lay out the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper.
Spoon 3 tablespoons of the filling onto each wrapper. Fold the bottom left corner over the filling, then fold in the sides, sealing the edges with water as you roll it tightly.
Heat 1 inch of oil in a large pot over medium-high heat. Fry 3 to 4 egg rolls at a time, cooking until golden brown (about 3 to 4 minutes). Repeat with the remaining egg rolls.
Tips for Delicious Philly Cheesesteak Egg Rolls
Steak: You can also use ribeye or flank steak instead of ground beef. Slice it into small pieces for easier eating.
Cheese: Replace Monterey Jack with provolone, Swiss, or add flavor with pepper jack cheese.
Peppers and Onions: Use red, yellow, or orange peppers for more color. A red onion adds a nice touch.
Wrappers: Don’t stress about wrapping. Instructions are usually on the package. Use water to seal them properly.
Dip: Try dipping your egg rolls in cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.