Philly Steak and Cheese Egg Rolls


  • 1 package egg roll wrappers
  • 1 lb boneless rib eye steak, cut into thin strips
  • 1 onion, minced
  • 1/2 lb provolone cheese, grated
  • 1 small green pepper, chopped
  • 2 tbs olive oil
  • oil for frying
  • kosher salt and fresh cracked black pepper to taste
  • Thaw the egg roll wrappers.
  • In a saute pan, using medium add the olive oil and saute the meat along with the onions and peppers. Season with salt and pepper. About 5 minutes.
  • Remove the ingredients from the saute pan and place on paper towels to drain some of the fat.
  • Let the mixture cool.
  • Meanwhile add oil to a large sauce pan or deep fryer 1/3 full and heat to 360 degrees.
  • Once meat mixture has slightly cooled, divide the mixture among 8 egg roll wrappers and top evenly with the grated provolone.
  • Brush water on the edges of the egg roll wrappers and roll tightly, tucking in the edges as you go. You should have a very tight seal.
  • Fry the egg rolls in batches in the oil until golden brown. 3-4 minutes.

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