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Cheesy Cheese Egg Rolls


Cheesy Cheese Egg Rolls


These Philly Cheese Steak Egg Rolls are made with rib eye steak, onions, peppers and provolone cheese, all wrapped and fried until crispy. The best appetizer or snack for game day!

These Philly Cheesesteak Egg Rolls are a delicious twist on the classic sandwich. They’re easy to make and full of flavor! The egg rolls are filled with a delicious mix of steak, onions, peppers and

cheese.The outside is crispy golden brown and the inside is warm and melty.



Ingredients (serves 8) or 8 Spring Roll Wrappers


or 8 Provolone Cheese Slices

or 1 lb. Steak strips cut into small cubes

or 1 green pepper cut into cubes or 1 onion cut into cubes or 1 tbsp. Olive Oil

o 1 large egg, beaten


o McCormick Montreal Steak Seasoning

o Vegetable Oil for Frying

Cheesy Cheese Egg Rolls
new york times recipes

How to Make Cheesesteak Egg Rolls


1. Heat the olive oil in a skillet over medium-high heat on the stove.2. Add the steak, onions and peppers to the pan and sauté until the meat is cooked through and the vegetables are soft.


3. Add steak seasoning to taste and drain off excess fat. Allow the meat mixture to cool slightly.4. Place the egg roll wrappers on a flat surface and brush all outer edges with the beaten egg.

5. Place a layer of the meat mixture in the center of each wrapper, avoiding the edges.

6.Top the filling of each shell with a piece of cheese folded in half.

7. Fold the sides of each spring roll wrapper, then fold the bottom and roll the wrapper around the filling. Close it by folding the top edge down to create a pocket.

8. Heat several inches of vegetable oil in a high-sided skillet or wok over medium-high heat on the stove.9. Fry the buns until they are golden brown and crispy on all sides. Drain on a paper towel-


lined plate before serving.

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