Prepare the Beef:
Season the ribeye steak with salt and pepper.
Heat 1 tbsp of vegetable oil in a skillet over medium-high heat.
Sear the steak until it’s cooked to your liking, about 3-4 minutes per side.
Remove from the skillet and let it rest for a few minutes, then slice it thinly.
Cook the Vegetables:
In the same skillet, add the sliced onion and bell pepper.
Sauté for about 5-7 minutes, until the vegetables are softened and slightly caramelized.
Assemble the Egg Rolls:
Lay out an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape).
Place a small amount of sliced steak, sautéed vegetables, and shredded cheese in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Use a bit of water to seal the top corner.
Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
Fry the egg rolls in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on paper towels.
Serve:
Serve the egg rolls hot with your choice of dipping sauce.
Preparation Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Intensity Level:
Medium – Requires basic cooking skills, such as frying and assembling egg rolls.
Nutritional Information (Per Serving, 1 egg roll):
Calories: 220
Protein: 12g
Carbohydrates: 20g
Fat: 10g
Fiber: 1g
Sugar: 1g
Enjoy your Philly Cheesesteak Egg Rolls!
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