Name: Philly Cheesesteak Eggrolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb Ribeye Beef (Thinly Sliced); 1 large Onion; 1 large Green Pepper; 3 tb. Vegetable Oil; 1 tsp. Salt; ½ tsp. Black Pepper; 4 slices American Cheese or Provolone; 12 sheets Egg Roll Wrappers; Vegetable Oil (for Frying)

One of my favorite go-to meals is steak and cheese sandwiches. By that I mean, the classic Philly cheese steak of thinly sliced rib-eye beef sautéed with green peppers and onions topped with melted cheese and served on a sub roll.

I have noticed living in Philly the past few years, that there are so many different variations for this sandwich. Quite often you will see cheese whiz used as the cheese (you know, that yellow canned cheese), I however, prefer American and provolone cheese. Sometimes I even use pepper jack cheese (my husbands’ favorite.) I have come up with a popular alternative to the classic sandwich, an eggroll version! This version makes a perfect finger-food party appetizer.

This is even wonderful to make ahead of time, freeze and then just deep fry when you need them! While I would recommend deep frying them, you can bake them if you prefer. Brush the stuffed rolls with oil or spray all sides with non-stick spray and bake them on a baking sheet lined with parchment paper for 20-25 minutes on 375 degrees. I don’t know about you, but these will definitely be on my menu this year for super bowl Sunday.

STEP 1

Prepare your beef by thinly slicing it.

STEP 2

Slice the onion and green pepper and set aside.

STEP 3

Sautée the beef in a large skillet over medium heat for about 5 minutes until the juices dry up.

STEP 4

Add 3 tablespoons of vegetable oil, the sliced onions and peppers.
Season with salt and pepper and cook for an additional 5 minutes until the vegetables have softened.

STEP 5

Place the slices of cheese on the beef mixture and turn off the heat.
Cover the skillet with a lid until the cheese has melted. Set aside to cool.

STEP 6

Lay an eggroll wrapper down diagonally and spoon about 2-3 tablespoons of the cheesy beef mixture on the wrapper.

STEP 7

Wet the edges with water and starting from the bottom, pull the edge over the beef and close the sides in. Roll tightly and set aside. Repeat until you run out of beef.

If you are going to freeze them for future use, freeze them on a large tray for a few hours then place them in an air-tight bag.

STEP 8

Heat up a large pot with 3 inches of vegetable or canola oil.
Fry 4-5 egg-rolls at once until golden brown, about 2-3 minutes. Set aside on a paper towel to absorb any extra oil. Serve warm as is or sliced diagonally.