Philly Cheesesteak Egg Rolls

 Ingredients:

• 1 lb thinly sliced beef ribeye or sirloin
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup shredded provolone  cheese
• 1 package egg roll wrappers
• Vegetable oil for frying
• Salt and pepper to taste
  

  Directions:

  1. Cook the Beef:
     • Heat the olive oil in a large skillet over medium-high heat.
     • Add the thinly sliced beef and cook until browned, about 5-7 minutes.
     • Remove the beef from the skillet and set aside.
  2. Sauté the Vegetables:
     • In the same skillet, add the sliced onions and bell peppers.
     • Cook until softened, about 5 minutes.
     • Season with salt and pepper.
  3. Combine Beef and Vegetables:
     • Return the beef to the skillet and mix with the onions and peppers.
     • Remove from heat and let the mixture cool slightly.
  4. Assemble the Egg Rolls:
     • Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
     • Place 2-3 tablespoons of the beef mixture in the center of the wrapper.
     • Sprinkle with shredded provolone  cheese.
     • Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
     • Seal the edges with a bit of water.
  5. Fry the Egg Rolls:
     • Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
     • Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy.
     • Drain on paper towels.
  6. Serve:
     • Serve hot with your favorite dipping sauce.

  Prep Time: 20 minutes
  Cooking Time: 15 minutes
  Total Time: 35 minutes
  Kcal: 290 kcal
  Servings: 12 egg rolls