I had these at a friend’s house party and I begged for the recipe!!
These delicious egg rolls are a unique twist on the classic cheesesteak. The combination of tender steak, melted provolone, and flavorful vegetables makes for a truly satisfying appetizer or main course.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Roll Wrappers | 8 |
| Provolone Cheese | 8 slices |
| Steak Strips | 1 pound |
| Green Pepper (diced) | 1 |
| Onion (diced) | 1 |
| Olive Oil | 1 tablespoon |
| Egg (beaten) | 1 large |
| McCormick Montreal Steak Seasoning | To taste |
| Vegetable Oil (for frying) | Enough to fill a deep skillet |
Instructions:
- Cook Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add steak cubes and season with McCormick Montreal steak seasoning. Cook until browned and cooked through. Remove from skillet and set aside. In the same skillet, sauté diced green pepper and onion until soft and caramelized. Combine cooked steak and vegetables.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place a slice of provolone cheese in the center of the wrapper. Spoon 2-3 tablespoons of steak and vegetable mixture on top of the cheese. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly up towards the top corner. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Fry Egg Rolls: Heat vegetable oil in a large, deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch). Do not overcrowd the skillet. Remove egg rolls from oil and drain on a paper towel-lined plate.
- Serve: Serve hot with your favorite dipping sauces.
Enjoy these delicious and satisfying Cheesesteak Egg Rolls!
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