Description
Ingredients
Scale
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 small onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 6 slices provolone cheese, halved
- 12 egg roll wrappers
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooking oil (for frying)
- 1 egg, beaten (for sealing wrappers)
Instructions
- Prepare the Filling – Heat a pan over medium heat and add a bit of oil. Sauté the onions and bell peppers until softened. Add minced garlic and cook for another minute.
- Cook the Beef – Increase the heat to medium-high and add the thinly sliced beef. Season with salt, black pepper, and Worcestershire sauce. Cook until browned and fully cooked. Remove from heat and let cool slightly.
- Assemble the Egg Rolls – Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place a portion of the beef mixture in the center, then top with a half slice of provolone cheese. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal.
- Fry to Perfection – Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the egg rolls in the hot oil and fry until golden brown, turning occasionally (about 3-4 minutes). Remove and drain on a paper towel-lined plate.
- Serve and Enjoy – Let the egg rolls cool slightly before serving. Pair with cheese sauce, ranch, or spicy mayo for dipping.
Notes
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer-safe bag.
- Reheating: Air fry at 350°F (175°C) for 5-7 minutes, or bake at 375°F (190°C) for 10 minutes until crispy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: frying
- Cuisine: American
Keywords: Philly cheesesteak egg rolls, crispy egg rolls, beef appetizers, fusion recipe, game day snacks