Name: Philly Cheesesteak Egg Rolls
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 pound beef ribeye steak, thinly sliced -; 1 tablespoon butter -; 1 medium green pepper, seeded and thinly sliced -; 1 medium onion, thinly sliced -; 3/4 cup 2% milk -; 1/2 cup shredded provolone cheese -; 1 ounce Velveeta -; 1 teaspoon Worcestershire sauce -; 1/2 teaspoon garlic powder -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 15 egg roll wrappers -; Oil for deep-fat frying -; 1/3 cup sweet chili sauce -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Philly Cheesesteak Egg Rolls

1. 1 pound beef ribeye steak, thinly sliced -

2. 1 tablespoon butter -

3. 1 medium green pepper, seeded and thinly sliced -

4. 1 medium onion, thinly sliced -

5. 3/4 cup 2% milk -

6. 1/2 cup shredded provolone cheese -

7. 1 ounce Velveeta -

8. 1 teaspoon Worcestershire sauce -

9. 1/2 teaspoon garlic powder -

10. 1/2 teaspoon salt -

11. 1/2 teaspoon pepper -

12. 15 egg roll wrappers -

13. Oil for deep-fat frying -

14. 1/3 cup sweet chili sauce -

How to cook deliciously - Philly Cheesesteak Egg Rolls

1. Stage

In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add pepper slices and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper. Cool.

2. Stage

Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling.

3. Stage

In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.