Ingredients:
- 1 lb (450g) thinly sliced beef steak (ribeye or flank steak works well)
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cups shredded provolone or mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 10 egg roll wrappers
- 2 cups vegetable oil (for frying)
Instructions:
- Cook the Beef:
In a large pan over medium heat, cook the sliced beef with a pinch of salt and pepper. Break it up with a spoon as it cooks until browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. - Sauté Vegetables:
In the same pan, add the sliced onions and bell peppers. Sauté until soft, about 4-5 minutes. Stir in the Worcestershire sauce and cook for another 1-2 minutes. - Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface. Spoon a small portion of the beef and vegetable mixture onto the center. Top with shredded cheese. Fold the sides of the wrapper inwards, then roll tightly, sealing the edges with a bit of water. - Fry the Egg Rolls:
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully lower the egg rolls into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels. - Serve:
Serve hot with dipping sauces like ranch, blue cheese, or hot sauce.
Enjoy your Philly cheesesteak-inspired egg rolls! Let me know if you’d like any modifications or additional details.