Crispy Philly Cheesesteak Egg Rolls

Let’s Make Some Egg Rolls!

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the steak and cook until browned and cooked through. Season with salt and pepper. Remove from skillet and set aside.
Add the remaining oil to the skillet and sauté the onion and green pepper until tender and slightly caramelized.
Place an egg roll wrapper flat. Add a slice of provolone, a portion of steak, and some of 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 4 and 5 with the remaining ingredients.
Heat vegetable oil to 375°F (190°C) in a large skillet or deep fryer. Carefully 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 egg roll wrappers and use large lettuce leaves to wrap the filling instead. 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 would be delicious.
Serve immediately for the crispiest egg rolls.

These Crispy Philly Cheesesteak Egg Rolls are a fun and flavorful twist on a classic! They’re sure to be a hit at your next gathering. Enjoy!