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Philly Cheesesteak Egg Rolls Recipe Recipe

Philly Cheesesteak Egg Rolls Recipe recipe
The Spruce Eats

Combine two favorite foods into one amazing appetizer: Philly cheesesteaks and egg rolls. Serve at your next party as a fun finger food.

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, thinly sliced
1 green pepper, sliced
1 pound ribeye steak, sliced thinly
1 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons steak sauce
12 slices provolone cheese
12 egg roll wrappers
Canola or vegetable oil, for frying

Method

1
Gather the ingredients.
2
In a large, deep, heavy-duty skillet , melt the butter over medium heat. Add the onions and cook, stirring occasionally until fragrant, about 3 minutes. Add the green pepper and continue cooking until tender, about 3 minutes more. Transfer to a plate and set aside.
3
Add the sliced ribeye to the skillet and season with garlic powder, salt, and pepper. Cook until no longer pink, about 4 minutes.
4
Add the pepper and onion mixture back to the pan along with the steak sauce . Stir until the mixture is coated in the sauce. Lower the heat to low and simmer, about 3 minutes. Remove from heat.
5
Wipe the skillet clean. Add 2 to 3 inches of oil to the skillet. Increase the heat to medium-high. Heat the oil until it reaches 350 F.
6
Meanwhile, put one slice of provolone in the center of an eggroll wrapper. Top with about 2 tablespoons of steak mixture. Fold the eggroll wrapper according to package directions, using water to seal the edges. Repeat with remaining ingredients.
7
Fry 3 to 4 egg rolls at a time, turning occasionally until golden brown on all sides, about 4 minutes.
8
Drain on paper towels. Repeat with the remaining eggrolls. Serve with a dipping sauce of your choice.

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