Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 small red bell pepper, finely diced (optional for added sweetness)
- 1 cup shredded provolone or American cheese
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Egg roll wrappers (available in most grocery stores)
- 1 egg (for sealing the wrappers)
- Vegetable oil for frying
Instructions
Start by gathering and prepping your ingredients. Slice the ribeye or sirloin steak thinly against the grain. If the meat is too thick, place it in the freezer for about 20 minutes to make slicing easier. Also, slice the onions thinly and set them aside. If you’re using garlic, mince it now. Grate or slice the cheese as well.
Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced onions to the pan and sauté them for about 7-10 minutes, or until they are soft and caramelized. If desired, you can add the minced garlic during the last 2 minutes of cooking to enhance the flavor. Set the caramelized onions aside once they are done.
In the same skillet, add another tablespoon of oil and raise the heat to medium-high. Add the thinly sliced beef to the pan and season with salt, pepper, and garlic powder. If you prefer, you can add a tablespoon of Worcestershire sauce to bring extra flavor to the beef. Cook the beef for about 2-3 minutes until browned and cooked through. Stir the beef occasionally to ensure it cooks evenly.
Once the beef is fully cooked, return the caramelized onions to the pan and combine them with the beef mixture. Remove the skillet from heat and allow the filling to cool slightly.
Place the egg roll wrappers on a clean, flat surface, and keep a small bowl of water handy. Take a spoonful of the beef and onion mixture and place it in the center of the egg roll wrapper. Sprinkle with a generous amount of shredded cheese on top of the beef mixture. Be careful not to overfill the wrapper, as this can make it difficult to seal.
To fold the egg roll, first fold in the two sides of the wrapper toward the center. Then, roll the wrapper tightly from the bottom to the top, sealing the edge with a bit of water to help it stick.
In a large pot or deep frying pan, heat vegetable oil over medium-high heat to around 350°F (175°C). You can check the temperature by dropping a small piece of bread into the oil—if it sizzles, the oil is ready for frying.
Carefully add the egg rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes or until they are golden brown and crispy. Turn the egg rolls occasionally for even cooking. Once fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the cheesesteak egg rolls immediately while they’re hot and crispy. They can be enjoyed on their own or paired with a dipping sauce like ranch, BBQ sauce, or a spicy sriracha mayo for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2-3 egg rolls per person