Description
Enjoy a twist on the classic cheesesteak with these crispy egg rolls filled with savory ribeye steak, sautéed veggies, and melted provolone cheese—perfect as an appetizer or a game-day snack.
Ingredients
Scale
- 1 lb thinly sliced ribeye steak
- 1 small onion, diced
- 1 green bell pepper, diced
- 8 oz provolone cheese, shredded
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 10 egg roll wrappers
- Oil for frying
Instructions
- In a skillet, cook the ribeye steak over medium heat until browned. Remove and set aside.
- In the same skillet, sauté the onions and green bell peppers until softened, about 3-4 minutes.
- Add the steak back into the skillet with the onions and peppers. Stir in garlic powder, salt, and pepper. Remove from heat and let cool slightly.
- Lay out the egg roll wrappers and place a small amount of the steak mixture in the center of each. Top with a sprinkle of shredded provolone cheese.
- Fold the sides of the wrapper inward, then roll tightly to seal the filling. Use a bit of water to seal the edges.
- Heat oil in a deep fryer or large pan to 350°F (175°C). Fry the egg rolls in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
For extra flavor, consider adding sautéed mushrooms or a dash of hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
