Ingredients
Scale
- ½ cup chopped onion
- 1½ tablespoons butter
- 1 chopped green bell pepper
- 12 egg roll wrappers
- 1 pound sliced or chopped boneless rib-eye steak
- 6 slices provolone cheese
- Salt and black pepper, to taste
- Oil, to fry
- Ranch dressing, for dipping (optional)
Instructions
- Melt half the butter in a skillet over a moderate to high heat and pan-fry the onion and peppers in there for 4 minutes.
- Remove the vegetables from the pan and keep them warm.
- Melt the rest of the butter in the same skillet and add the steak, seasoning with salt and pepper.
- Cook for a few minutes or until just cooked through, then return the onion and peppers to the skillet.
- Lay out one of the egg roll wrappers and put ½ a slice of provolone on it followed by 2 or 3 tablespoons of the steak mixture.
- Follow the directions on the egg roll wrapper package to fold up, then repeat with the rest of the egg roll wrappers, cheese and steak mixture, using water on your fingers to moisten and seal the egg roll wrapper edges to close.
- Heat 2 to 3 inches of oil in a deep pan to 350 degrees F.
- Fry 3 or 4 Philly cheesesteak egg rolls at a time for about 4 minutes or until golden brown all over.
- Drain on paper towels and serve with ranch dressing or your preferred dipping sauce.
- Cook Time: 35 minutes