Here’s a detailed, step-by-step article for making Egg Rolls with Philly Cheesesteak Flavor:

Egg Rolls with Philly Cheesesteak Flavor: A Crispy, Cheesy Delight

If you love the classic Philly cheesesteak but crave something crunchy, these Egg Rolls with Philly Cheesesteak Flavor are the ultimate snack or appetizer. They combine all the savory goodness of tender steak, sautéed peppers and onions, and gooey melted cheese, all wrapped in a crisp, golden egg roll. Perfect for parties, game nights, or a fun dinner twist!

Ingredients

For 8-10 egg rolls:

• 1/2 lb (225g) thinly sliced beef steak (ribeye, sirloin, or flank works best)
• 1/2 cup green bell pepper, thinly sliced
• 1/2 cup onion, thinly sliced
• 1 cup shredded provolone or mozzarella cheese
• 2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8-10 egg roll wrappers
• 1-2 tbsp vegetable oil, for sautéing
• Oil for frying (or spray for air fryer)
• Optional: cheese sauce for dipping

Step-by-Step Method

1. Prepare the Steak Filling

1. Slice the beef thinly if not pre-sliced. Thin strips cook quickly and stay tender.
2. Heat 1–2 tablespoons of vegetable oil in a skillet over medium-high heat.
3. Add the onions and bell peppers first. Sauté for 3–4 minutes until softened but still slightly crisp.
4. Push the vegetables to the side and add the beef strips. Season with salt, pepper, garlic powder, and Worcestershire sauce.
5. Cook the beef for 2–3 minutes, stirring occasionally until browned and just cooked through.
6. Remove from heat and let the mixture cool slightly. Add shredded cheese and stir to combine. The residual heat will slightly melt the cheese, making the filling gooey and flavorful.

2. Assemble the Egg Rolls

1. Place an egg roll wrapper on a clean surface in a diamond shape.
2. Spoon 2–3 tablespoons of the steak mixture onto the center of the wrapper, leaving about 1 inch of space around the edges.
3. Fold the bottom corner over the filling, then fold in the side corners.
4. Roll tightly toward the top corner, sealing the edge with a dab of water or egg wash to prevent it from opening during cooking.

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