Philly Cheesesteak Egg Rolls
Add some fun into the mix! Perfect for a game night or a fun and easy Friday night. Change up the routine with an easy to dip, crunchy bite.
Servings: 12 egg rolls
Calories:
Ingredients
- 12 oz Ribeye Steak - Finely Sliced You should be able to find it in your grocery store already shaved.
- 3 Cloves Garlic - minced
- 1 small Onion - minced about ½ cup
- ¼ cup Red Bell Pepper - minced
- ¼ cup Yellow Bell Pepper - minced
- 2 tsp Salt
- ¼ tsp Black Pepper
- 2 TBSP Worcestershire Sauce
- 12 Egg Roll Wrappers
- 12 slices Provolone Cheese
- 8 oz Monetary Jack Cheese - shredded
- Vegetable Oil
Honey Mustard Dipping Sauce
- ½ cup Dijon Mustard
- 2 TBSP Honey
- ? tsp Salt
- ? tsp Red Pepper Flakes (optional)
Instructions
- Preheat your oven or air fryer to 350F and line your baking sheet with parchment paper.
- In a large pan, add the shaved ribeye steak, garlic, onion, peppers, salt, pepper and Worcestershire sauce.
- Cook over medium heat tossing occasionally until the steak is browned, onions are translucent and the bell peppers are soft. About 7 minutes. Remove from heat.
- Assemble your egg rolls, with your egg roll wrapped on the counter in a diamond shape, add a slice of provolone cheese. Top the slice of provolone cheese with a spoonful of steak, onion and pepper mixture.
- Sprinkle on some shredded Monetary jack cheese.
- Using a finger, spread a little water around the edges.
- Fold into an egg roll, fold down the top so that the inside is tightly stuffed.
- Fold over the side corners.
- Roll the egg roll toward you until the bottom corner is sealed.
- Brush a little bit of vegetable oil on top and bottom of each egg roll.
- Bake 10 minutes, flip them and bake another 10 minutes. If needed, place under the broiler for a more brown outer crispy egg roll. If using the Air Fryer, book for 7-10 minutes, flip and cook for another 3-4 minutes. Shake and remove. While they bake, make the honey mustard dipping sauce, in a bowl whisk together all of the ingredients.
