Philly Cheesesteak Rolls (Print Version)
# Ingredients:
01 -
12 wrappers for egg rolls.
02 -
6 slices of provolone cheese.
03 -
1/2 cup diced onions.
04 -
1 tablespoon and a half of butter.
05 -
1 pound ribeye steak, either chopped or sliced.
06 -
One green bell pepper, diced.
07 -
Salt and pepper, adjust to liking.
08 -
Oil for frying your rolls.
09 -
Optional: Ranch dressing for dipping.
# Instructions:
01 -
Melt half of the butter in a big skillet on medium-high heat. Cook the diced bell pepper with the onion for about 3-4 minutes, until softened. Scoop them out and set aside.
02 -
Throw the rest of the butter into the same skillet. Season the steak with a pinch of salt and some pepper, then cook for 3-4 minutes until it gets a nice brown color.
03 -
Put the veggies back in the pan with the cooked steak.
04 -
Lay out your egg roll wrappers. Put half a slice of cheese right in the middle of each one.
05 -
Spoon 2-3 tablespoons of the meat and veggie mix onto each wrapper. Fold it up following the instructions on the wrapper packaging, and seal the edges with some water.
06 -
Heat the oil in a deep pan to 350°F. Use about 2-3 inches of oil.
07 -
Fry a few rolls at a time, turning them as needed, until they turn golden brown. Should take around 3-5 minutes.
08 -
Let the rolls drain on some paper towels, and serve them with ranch or your favorite dipping sauce.
# Notes:
01 -
You can bake them instead at 425°F for 15-20 minutes.
02 -
Don't overstuff the rolls or they might rip.
03 -
They're best when eaten fresh and crispy.
04 -
Great choice for a party or game day snack.