Philly Cheesesteak Egg RollsIngredients1 pound minced meat1 tablespoon Worcestershire sauce1/2 teaspoon salt1/2 teaspoon black pepper powder2 tablespoons butter1 onion, chopped into small pieces1/2 green bell pepper, chopped into small pieces24 egg roll wrappers12 slices American cheese3/4 cup vegetable oil for fryingInstructionsHeat a frying pan over medium heat. Cook the minced meat until browned, about 5 to 7 minutes, breaking it up as little as possible.Add Worcestershire sauce, salt, and pepper to the meat. Stir gently, then remove the meat from the pan.Melt butter in the same pan. Add onion and green bell pepper, cooking for 5 to 7 minutes until browned. Add the cooked beef back into the pan and mix well. Allow the filling to cool while preparing the wrappers.Lay out the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper.Spoon 3 tablespoons of the filling onto each wrapper. Fold the bottom left corner over the filling, then fold in the sides, sealing the edges with water as you roll it tightly.Heat 1 inch of oil in a large pot over medium-high heat. Fry 3 to 4 egg rolls at a time, cooking until golden brown (about 3 to 4 minutes). Repeat with the remaining egg rolls.Tips for Delicious Philly Cheesesteak Egg RollsSteak: You can also use ribeye or flank steak instead of ground beef. Slice it into small pieces for easier eating.Cheese: Replace Monterey Jack with provolone, Swiss, or add flavor with pepper jack cheese.Peppers and Onions: Use red, yellow, or orange peppers for more color. A red onion adds a nice touch.Wrappers: Don’t stress about wrapping. Instructions are usually on the package. Use water to seal them properly.Dip: Try dipping your egg rolls in cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.
Egg rolls filled with Philly cheesesteak
