Ingredients
1 lb (450 g) ribeye steak or roast beef, thinly sliced
1 small onion, finely chopped
1 small green bell pepper, finely chopped (optional)
1 cup shredded provolone or mozzarella cheese
Salt and black pepper to taste
8–10 egg roll wrappers
Oil for frying
Instructions
- Cook the Filling:
Heat a skillet over medium heat with a bit of oil.
Add onions (and bell peppers, if using) and sauté until soft.
Add the thinly sliced steak and cook until browned.
Season with salt and pepper.
Remove from heat and let it cool slightly.
Mix in shredded cheese.
- Assemble the Egg Rolls:
Lay an egg roll wrapper in a diamond shape (one corner facing you).
Spoon about 2–3 tablespoons of the cheesesteak mixture into the center.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Seal the edge with a little water.
- Fry the Rolls:
Heat oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for about 3–4 minutes, until golden brown and crispy.
Drain on paper towels.
- Serve:
Serve hot with cheese sauce, ranch dressing, or au jus for dipping.
💡 Tips
For a creamier filling, add a spoonful of cream cheese before rolling.
You can also air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway, for a lighter version.