These Philadelphia cheesesteak rolls are made with rib eye, onions, peppers and provolone cheese, all

wrapped and fried to perfection. The best appetizer or snack for game day!

These Philly Cheesesteak Egg Rolls are a delicious twist on the classic sandwich. They’re easy to make

and packed with flavor! Spring rolls are filled with a delicious mix of steak, onions, peppers and

cheese.The outside is crispy, golden and the inside is warm and melty.

Ingredients (8 Servings)

or 8 Imperial Spring Rolls

or 8 Provolone Slices

or 1 lb. Steak strips, diced

or 1 green pepper, diced

or 1 onion, diced

or 1 tbsp. Olive Oil

or 1 Large Egg, Beaten

or McCormick Montreal Steak Seasoning

or Vegetable Oil for Frying

Cheesesteak Eggrolls new york times recipes

To Prepare Cheesesteak Egg Rolls

1. Heat olive oil in a pan over medium heat on cook function.

2. Add steak, onions and peppers to skillet and cook until meat is tender and vegetables are tender.

3. Add steak seasoning to taste and drain excess fat. Allow the meat mixture to cool slightly.

4. Spread the rolled pasta sheets out on a flat surface and brush all the outside edges with beaten egg.

5. Place a layer of meat mixture in the center of each packet, avoiding the edges.

6Place a piece of cheese folded in half on top of the filling of each packet.

7. Fold the sides of each egg wrapper, then fold the bottom and fold the wrapper around the filling. Close

them by folding the top edge over to create a pocket.

8. Heat a few inches of vegetable oil in a high-sided frying pan or wok on the stovetop over medium-high


9. Fry the spring rolls until golden and crispy on all sides. Drain on a plate lined with kitchen paper

before serving.

By trg6q

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