Preparation:
Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper, then add it to the skillet. Cook the steak for 3-4 minutes, stirring occasionally until browned and cooked through. Remove the steak from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the sliced onion (and bell pepper, if using). Cook for 3-4 minutes until softened and slightly caramelized. Add the cooked steak back into the skillet with the onions and peppers. Stir to combine and remove from heat.
Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface, with one corner pointing toward you. Spoon a small amount of the steak and vegetable mixture in the center of the wrapper. Top with a little shredded provolone cheese. Fold in the sides of the wrapper and roll it up tightly, sealing the edge with a little water or egg wash.
Prepare for Frying: Beat the egg and brush it onto the edges of the egg rolls to help seal them. Heat enough oil in a deep pan or skillet to submerge the egg rolls (about 350°F or 175°C).
Fry the Egg Rolls: Fry the egg rolls in batches, turning occasionally, for 3-4 minutes or until golden and crispy. Remove the egg rolls and place them on paper towels to drain excess oil.
Serve: Let the egg rolls cool slightly, then serve with dipping sauces like marinara, ranch, or a creamy cheese dip.
Enjoy your crispy, cheesy Philly Cheese Steak Egg Rolls!
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