These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. —Marissa Allen, First and F...
Philly Cheesesteak Egg Rolls
These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. —Marissa Allen, First and Full
Total Time
Prep:35 min. Cook: 5 min./batch
Makes
15 servings
Ingredients
1 pound beef ribeye steak, thinly sliced
1 tablespoon butter
1 medium green pepper, seeded and thinly sliced
1 medium onion, thinly sliced
3/4 cup 2% milk
1/2 cup shredded provolone cheese
1 ounce Velveeta
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
15 egg roll wrappers
Oil for deep-fat frying
1/3 cup sweet chili sauce
Directions
In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add peppers and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper; cool.
Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat 1 in. of canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.
