Crispy Philly Cheesesteak Egg Rolls

Let’s Get Cooking!

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the steak and cook until browned and cooked through. Season with salt and pepper. Remove and set aside.
Add the remaining oil to the skillet. Sauté the onion and bell pepper until tender and slightly caramelized.
Place an egg roll wrapper flat. Add a slice of provolone, some steak, and the onion/pepper mixture to the center.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edges with a little water.
Repeat steps 3 and 4 with the remaining ingredients.
Heat vegetable oil to 375°F (190°C) in a large skillet or deep fryer. Fry the egg rolls in batches until golden brown and crispy. Drain on a paper towel-lined plate.
Serve immediately with your favorite dipping sauce (sriracha mayo or cheese sauce are great!).

For a keto or low-carb version, skip the wrappers! Simply wrap the filling in large lettuce leaves and secure with toothpicks.

Thinly slice everything for even cooking and easier rolling.
Add sliced jalapeños for a spicy kick!
Experiment with different cheeses – Swiss, cheddar, or pepper jack are all delicious.
Serve immediately for the crispiest egg rolls.

These Crispy Philly Cheesesteak Egg Rolls are a fun and flavorful twist on a classic. Get ready for a crowd-pleasing treat!