#Laurie’sHomemade
PHILLY CHEESESTEAK EGG ROLLS
214
INGREDIENTS • 1 lb Ground Beef or Steak of choice thinly sliced • Salt to taste • Ground Black Pepper to taste • 1 Onion diced • 1 Bell Pepper diced • 1 Package of Egg Roll Wrappers • 1 Package Provolone or Mozzarella Cheese shredded or sliced • Vegetable Oil for frying
DIRECTIONS 1. Cook beef in a large skillet over medium heat, until browned, 5 to 7 minutes. Salt, and pepper to taste, then transfer mixture to a bowl. 2. Add tablespoon of oil to drippings in skillet and add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Remove from the heat and let cool slightly, about 10 minutes. 3. Lay egg roll wrappers on a flat surface. Place 1/2 slice cheese (or small pinch of shredded cheese) onto each wrapper, then top with about 3 tablespoons filling. (Try not to over fill or they will tear apart. Pull the bottom left corner up over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly. 4. Fill a large saucepan with about 1 inch oil; heat over medium-high heat. Working in batches of 3 to 4, fry egg rolls until browned on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate. 5. Serve with Dipping Sauce of your choice (I just use Ketchup) 3. Enjoy
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