Philly cheesesteak egg rolls

Let’s Get Rolling!

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add beef; cook until browned. Season with salt and pepper. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Cook until softened.
4. Return beef to skillet; mix with onion and pepper.
5. Place an egg roll wrapper flat. Add a provolone slice diagonally.
6. Top with a spoonful of the beef mixture.
7. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, dabbing water on the top corner to seal.
8. Repeat with remaining wrappers and filling.
9. Heat vegetable oil in a deep fryer or pot to 350°F (175°C).
10. Fry egg rolls until golden brown and crispy, about 2-3 minutes per side.
11. Remove, drain on paper towels.
12. Serve hot with your favorite dipping sauce (sriracha mayo is amazing!).

Keto/Low-Carb Option

For a keto or low-carb version, skip the wrappers! Use large lettuce leaves to wrap the filling instead, securing with toothpicks. Consider substituting low-carb veggies like mushrooms or zucchini for the onions and peppers.

Pro Tips for Perfect Rolls

• Thinly slice the beef for even cooking.
• Use a non-stick skillet.
• Don’t overfill the wrappers!
• Keep a close eye while frying to prevent burning.
• Get creative! Experiment with different cheeses and toppings.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Prepare the egg rolls and refrigerate until ready to fry. Store in an airtight container.

Can I bake them instead of frying?

You can bake at 400°F (200°C) for 15-20 minutes, brushing with oil first for crispiness.

Can I freeze them?

Yes! Freeze unfried egg rolls on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a minute or two to cooking time.

Enjoy your delicious Philly Cheesesteak Egg Rolls!