Philly Cheesesteak Rolls (Print Version)
# Ingredients:
01 -
1 green bell pepper, diced.
02 -
1/2 cup chopped onions.
03 -
1 1/2 tablespoons of butter.
04 -
1 pound rib eye steak, boneless and sliced thin.
05 -
Salt and black pepper as needed.
06 -
6 slices of provolone cheese.
07 -
12 egg roll sheets.
08 -
Frying oil, like canola or vegetable.
09 -
Optional: Ranch dressing for dipping.
# Instructions:
01 -
Warm half the butter in a big skillet over medium-high heat. Sauté the onions and peppers for 3-4 minutes until soft, then take them out and set aside.
02 -
In the same pan, melt the rest of the butter. Sprinkle salt and pepper on the steak and cook for 3-4 minutes, letting it brown nicely.
03 -
Mix the cooked onions and peppers back into the pan with the steak.
04 -
Spread out the egg roll sheets. Put half a slice of cheese right in the center of each sheet.
05 -
Spoon 2-3 tablespoons of the steak mixture onto each wrapper. Seal them up as instructed on the package, using a little water to stick the edges together.
06 -
Pour oil into a deep pan, enough for frying, and heat it up to 350°F.
07 -
Fry 3-4 rolls together, flipping them until they're golden, about 3-5 minutes total.
08 -
Let the rolls drain on some paper towels. Enjoy them with ranch or any dipping sauce you like!
# Notes:
01 -
You can bake these at 425°F for 15-20 minutes as an alternative.
02 -
Don’t overstuff the wrappers when filling them.
03 -
These rolls taste best when they're freshly cooked and still crispy.
04 -
Great idea for watching the game or hosting friends!