Philly Cheesesteak Egg Rolls

Total Time Prep: 35 min. Cook: 5 min./batch
Yield 15 servings
These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. —Marissa Allen, First and Full

Ingredients

  • 1 pound beef ribeye steak, thinly sliced
  • 1 tablespoon butter
  • 1 medium green pepper, seeded and thinly sliced
  • 1 medium onion, thinly sliced
  • 3/4 cup 2% milk
  • 1/2 cup shredded provolone cheese
  • 1 ounce Velveeta
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 15 egg roll wrappers
  • Oil for deep-fat frying
  • 1/3 cup sweet chili sauce

Directions

  1. In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add pepper slices and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper. Cool.
  2. Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling.
  3. In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.

Nutrition Facts

1 egg roll: 259 calories, 13g fat (4g saturated fat), 28mg cholesterol, 440mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 10g protein.

These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. —Marissa Allen, First and Full
Recipe Creator

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