Egg rolls filled with Philly cheesesteak
Bring a skillet to a medium-high temperature. After around 5–7 minutes of cooking, with little breaking up, brown the minced beef.
Season the beef with salt, pepper, and Worcestershire sauce. Carefully stir in the meat and then take it out of the pan.
Return to the pan and melt the butter. After about 5–7 minutes, add the green bell pepper and onion and sauté until they begin to brown. Before re-entering the pan, stir in the cooked meat. In the meanwhile, get the wrappers ready while the filling cools.
Spread out the paper wrappers for the egg rolls. Top each wrapper with half an American cheese slice.
Fill up each wrapper with three teaspoons of filling. After you’ve folded the bottom left corner over the filling, seal the edges with water and roll it securely. Then, tuck in the sides.
In a large saucepan, heat up 1 inch of oil over medium-high heat. Toss in three or four egg rolls at once and fry for three or four minutes, or until they become golden brown. Continue with the rest of the egg rolls.
Substitute ribeye or flank steak for the ground beef in these mouth-watering Philly cheesesteak egg rolls. To make it simpler to consume, cut it into little pieces.
Cheddar: Pepper jack, provolone, or Swiss cheese may be used in lieu of Monterey Jack.
If you want your onions and peppers to stand out more, try using peppers of different colors. It would be lovely with a red onion.
Wrappers: No need to worry about that. You can generally find the directions on the packaging. To ensure a good seal, use water.
Dip: A variety of sauces, including cheddar, ranch, horseradish, and BBQ, may be used to dip egg rolls.
