Philly Cheesesteak Egg Rolls
All of the deliciousness of your favorite hot sandwich wrapped up in a nice little package.
Ingredients
- 1½ lb skirt or flank steak thinly shaved/sliced
- 2 tbsp worcestershire sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt and pepper
- 1 green bell pepper diced
- 1 medium white or yellow onion diced
- 1¼ cup shredded cheddar cheese
- 20 egg roll wrappers
Instructions
- Season steak with worcestershire, garlic powder, onion powder, salt and pepper
- In a hot cast iron skillet, sear steak until little to no pink remains. Set aside
- In the same skillet, cook peppers and onions. Set aside
- Pour 1-1½ inches of vegetable oil in a deep skillet, and heat to about 350° (be sure it is not getting to hot with a thermometer)
- While the oil is coming to temperature, fill your egg roll wrappers. Place one wrapper on a flat surface, and put one tablespoon of steak, one teaspoon of peppers/onions, and one tablespoon of cheese into the center.
- Dip a finger in water and wipe the edges of the wrapper.
- Start with one corner of the wrapper facing you, and fold it over the filling. Fold in the two corners on the sides, and roll the bundle towards the far corner (like a burrito).
- Place 3-4 filled egg rolls in the oil, cooking about 2-3 minutes on each side until golden brown.
- Drain on a paper towel and serve immediately with ranch, honey mustard, or beer cheese sauce.
Notes
- You can also sliced provolone or even american cheese in place of cheddar, just tear it into thin strips to fit inside the wrappers.
- If using a deep fryer, the total cook time will be 2-3 minutes