Cheesesteak Egg Rolls
Cheesesteak egg rolls are loaded with onions, peppers, cheese, and juicy ribeye for a fusion of Philly cheesesteak and Chinese egg rolls. With a batch fried to crispy, golden brown perfection in less than 20 minutes, you're just a few easy instructions away from the perfect game day appetizer, snack, or side dish.
Ingredients
- 2 8-oz Ribeye thinly sliced
- 2 tbsp Avocado Oil
- 1 Small Onion diced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 8 oz Pepper Jack Cheese shredded
- 8 slices Provolone Cheese
- Canola Oil for frying
- 2 Eggs and 2 tbsp Milk whisked together for egg wash
- Salt and Pepper to taste
- 1 package Egg Roll Wrappers
Instructions
- Preheat oil in a saucepan to 350 degrees F. Fill with enough oil that egg rolls won’t rest at the bottom of it.
- In a medium skillet over medium heat add avocado oil, onion, and peppers, and saute until slightly softened. Remove and set aside.
- Turn to medium high heat and add sliced ribeye and cook for about 5 minutes. Add peppers back in skillet and mix thoroughly. Remove from heat and let cool.
- Place one slice of provolone and mixture into center of egg roll wrapper and top with jack cheese. Fold in corners and roll. Seal edges with egg wash.
- Submerge eggroll in oil and fry until golden brown. Remove and set on paper towels. Slice and ENJOY!