Cheesesteak Eggrolls Recipe

If you’re looking to combine the bold flavors of a classic Philly cheesesteak with the satisfying crunch of an egg roll, this recipe is for you. Perfect as an appetizer or a snack, these Cheesesteak Eggrolls are easy to make and full of flavor.

Ingredients (Serves 8)

• 8 Egg roll wrappers
• 8 Slices provolone cheese
• 1 lb. steak strips, cut into small cubes
• 1 green pepper, diced
• 1 onion, diced
• 1 tbsp. olive oil
• 1 large egg, beaten
• McCormick Montreal steak seasoning (to taste)
• Vegetable oil, for frying

Instructions

1. Prepare the Filling:
   • Heat olive oil in a skillet over medium-high heat.
   • Add the steak strips, diced onion, and green pepper. Sauté until the beef is cooked through and the vegetables are soft.
   • Season the mixture with steak seasoning to taste, and drain any excess fat. Set the filling aside to cool slightly.
2. Assemble the Eggrolls:
   • Lay the egg roll wrappers on a flat surface.
   • Brush the outer edges of each wrapper with the beaten egg, which will help them seal.
   • Place a spoonful of the meat mixture in the center of each wrapper, avoiding the edges.
   • Add a slice of provolone cheese, folded in half, on top of the filling.
3. Wrap the Eggrolls:
   • Fold in the sides of the wrapper over the filling, then fold up the bottom.
   • Roll the wrapper tightly around the filling, folding down the top edge to seal it completely.
4. Fry the Eggrolls:
   • Heat a few inches of vegetable oil in a deep skillet or wok over medium-high heat.
   • Carefully place the eggrolls in the hot oil, frying them until they turn golden brown and crispy on all sides.
   • Once cooked, remove and drain them on a paper towel-lined plate.
5. Serve and Enjoy: These Cheesesteak Eggrolls are best served warm. Pair with your favorite dipping sauce for extra flavor.