Description
Cheesesteak Eggrolls are a delicious twist on the classic cheesesteak, wrapped in a crispy eggroll shell and perfect for dipping.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 cup provolone cheese, shredded
- 1 cup onions, diced
- 1 cup green bell peppers, diced
- 1 package eggroll wrappers
- Oil for frying
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and add the diced onions and green bell peppers. Sauté until softened.
- Add the thinly sliced ribeye steak to the skillet and cook until browned. Season with salt and pepper.
- Remove the skillet from heat and stir in the shredded provolone cheese until melted.
- Lay an eggroll wrapper on a clean surface and place a spoonful of the cheesesteak mixture in the center.
- Fold the sides of the wrapper over the filling and roll tightly to seal.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes.
- Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
- For a healthier option, you can bake the eggrolls instead of frying them.
- Feel free to add other ingredients like mushrooms or jalapeños for extra flavor.
- These eggrolls can be made ahead of time and frozen before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 eggroll
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Cheesesteak, Eggrolls, Appetizer, Fried Food