Here’s a recipe for Cheesesteak Eggrolls—a fun twist on the classic cheesesteak sandwich!
Ingredients:
- 1/2 lb ribeye steak, thinly sliced (or use leftover steak)
- 1/2 onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 cup provolone or American cheese, shredded
- 6–8 egg roll wrappers
- 1–2 cups oil (for frying)
- Salt and pepper, to taste
- Optional: ketchup or cheese sauce for dipping
Instructions:
1. Prepare the Steak Mixture:
- Cook the steak: In a skillet, cook the thinly sliced ribeye steak over medium heat, seasoning with salt and pepper. Stir occasionally until fully cooked, about 3–5 minutes. Remove from the skillet and set aside.
- Cook the vegetables: In the same skillet, sauté onions, green bell pepper, and red bell pepper until they are soft, about 3–4 minutes. Remove from heat.
2. Combine the Filling:
- Chop the steak: If the slices of steak are too large, chop them into smaller bite-sized pieces.
- Mix with cheese: Combine the cooked steak, vegetables, and shredded cheese in a bowl. Stir until the cheese starts to melt and the mixture becomes cohesive.
3. Assemble the Eggrolls:
- Place filling on wrappers: Lay out an egg roll wrapper in a diamond shape in front of you. Place 2–3 tablespoons of the cheesesteak mixture in the center.
- Fold the wrapper: Fold the bottom corner over the filling, then fold the sides toward the center. Roll the wrapper upwards, sealing the top edge with a dab of water.
- Repeat with the remaining filling and wrappers.
4. Fry the Eggrolls:
- Heat oil: In a deep pan or fryer, heat the oil to 350°F (175°C).
- Fry the eggrolls: Carefully place a few egg rolls in the oil at a time. Fry until golden brown and crispy, about 2–3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
5. Serve:
- Serve the eggrolls hot with ketchup, cheese sauce, or your favorite dipping sauce!
Enjoy your cheesesteak eggrolls
