Philly Cheesesteak Egg Rolls

These crispy, golden egg rolls are packed with a savory mixture of beef, peppers, and onions, with melted American cheese providing that classic Philly texture.

Philly Cheesesteak Egg Rolls

Ingredients:

How To Make Philly Cheesesteak Egg Rolls:

Step 1: Brown the Beef: Heat a skillet over medium heat. Add the 1 lb ground beef and cook for 5 to 7 minutes. Break the meat apart as little as possible so that the pieces remain roughly the size of peas. Once browned, stir in the 1 tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp pepper. Remove the beef from the pan and set aside.

Step 2: Sauté Vegetables: Melt the 2 tbsp butter in the same skillet. Add the chopped onion and the 1/2 chopped green bell pepper. Cook and stir for 5 to 7 minutes until the vegetables are browned and softened. Return the beef mixture to the skillet and stir to combine. Allow the filling to cool slightly before assembling the egg rolls.

Step 3: Assemble the Egg Rolls: Lay the 24 egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese in the center of each wrapper. Top the cheese with about 3 tablespoons of the beef and vegetable filling.

Step 4: Fold and Seal: Pull the bottom corner of the wrapper over the filling, then fold the two side corners in toward the center. Moisten the remaining edges with a little water and roll tightly to seal.

Step 5: Fry: Heat about 1 inch of the 3/4 cup vegetable oil in a large saucepan over medium-high heat. Carefully add 3 to 4 egg rolls at a time. Fry until they are golden brown and crispy, about 3 to 4 minutes per batch. Drain on paper towels.