Ingredients:
– 1 lb ribeye steak, thinly sliced
– 1 cup bell peppers, sliced
– 2 cups shredded provolone cheese
– 12 egg roll wrappers
– Salt and pepper to taste
– Oil for frying
Directions:
1. Let’s start by heating up that skillet over medium heat. Toss in the thinly sliced ribeye, sprinkle with a bit of salt and pepper, and let it cook until it’s beautifully browned.
2. Now, add those sliced onions and bell peppers to the skillet, mingling them with the steak. Sauté everything together until the veggies are soft and aromatic. Then, let it cool slightly.
3. Stir in the shredded provolone cheese until it melts into the mix, creating a deliciously gooey cheesesteak filling.
4. Take an egg roll wrapper and lay it flat on your work surface. Place a spoonful of that tempting cheesesteak mixture in the center. Roll it up tightly, making sure to seal the edges with a dab of water to keep everything secure.
5. Heat some oil in a deep pan over medium heat. Carefully fry those egg rolls until they achieve that perfect golden brown and crispy exterior.
6. Once they’re done, let them drain on some paper towels. Serve them up hot and enjoy a delightful twist on a classic Philly favorite!
