Philly Cheesesteak Egg Rolls
These crispy and flavorful Philly Cheesesteak Egg Rolls bring together the delicious taste of cheesesteak with the satisfying crunch of egg rolls, perfect as an appetizer or snack!
Ingredients
- 1 lb thinly sliced ribeye steak
- 1 packet egg roll wrappers
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 8 oz mushrooms, diced
- 1 teaspoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon crushed rosemary
- 1 tablespoon neutral oil for frying
- 1 egg, beaten (for egg wash)
- 1 package shredded provolone and mozzarella cheese
- 4 oz cream cheese (optional)
- 1 tablespoon vinegar
- 1/2 tablespoon baking soda
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
Instructions
- In a bowl, mix together vinegar, baking soda, garlic salt, sugar, onion powder, rosemary, and Worcestershire sauce. Toss in the sliced ribeye, ensuring the meat is well coated. Cover and refrigerate for at least 1 hour to marinate.
- Heat olive oil in a pan over medium-high heat. Add the marinated steak and sauté for 3-5 minutes until cooked. Set aside the meat.
- In the same pan, sauté the diced onion, bell pepper, and mushrooms for 3-4 minutes until they darken slightly. Combine the steak and veggies in a bowl.
- Lay an egg roll wrapper in a diamond shape. Brush the edges with egg wash. Place cheesesteak filling and shredded cheese in the center, add cream cheese if desired. Roll the wrapper, sealing with egg wash.
- Heat neutral oil to 350°F. Fry the egg rolls for 3-4 minutes until golden brown. Drain on a wire rack for 5 minutes before serving.