Philly Cheesesteak Egg Rolls are the ultimate fusion appetizer. By combining the thin-shaved ribeye and melted provolone of a classic cheesesteak with the crispy, golden shell of an egg roll, you create a handheld treat that is perfect for game days or parties.
Ingredients
- Ribeye Steak: 1 lb, shaved thin and chopped.
- Egg Roll Wrappers: 12-15 large wrappers.
- Cheese: 8 slices of Provolone, chopped.
- Vegetables: 1 onion and 1 green bell pepper, finely diced.
- Binder: 1 egg (for egg wash) and Worcestershire sauce.
- Frying Fat: Vegetable oil for deep frying.
Step-by-Step Instructions
1. Sauté and Drain
Brown the shaved ribeye with onions and peppers. Once cooked, drain the mixture in a colander for 10 minutes to remove excess oil. This step is vital to prevent the wrappers from becoming greasy and tearing.
2. Rolling the Egg Rolls
Toss the cooled meat with chopped provolone. Place 3 tablespoons of filling onto an egg roll wrapper. Fold the bottom up, tuck in the sides, and seal the top edge with egg wash to ensure a tight, leak-proof bond.
3. The Golden Fry
Heat oil to 350°F (175°C). Fry the rolls in batches for 3-5 minutes until the exterior is golden and bubbly. Drain on a wire rack to keep the shells shatteringly crisp.
