PHILLY CHEESESTEAK EGG ROLLS

PHILLY CHEESESTEAK EGG ROLLS yields 15 egg rolls
1 pound ribeye, sliced thin
1 tablespoon butter
1 red pepper, seeded and thinly sliced
1 medium onion, thinly sliced
3/4 cup WHOLE milk
1/2 cup shredded provolone cheese
1 ounce Velveeta cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
15 egg roll wrappers
oil for frying
Sweet chili sauce for dipping

  • In a large skillet melt the butter.
  • Cook steak slices 4-6 minutes over medium high heat until browned.
  • Add pepper slices and onions stirring 3-4 minutes until tender.
  • Reduce heat.
  • Stir in milk and cheeses until melted.
  • Remove from heat.
  • Stir in garlic powder, Worcestershire sauce, salt and pepper. Cool.
  • Place 2 tablespoons of filling in the center of an egg roll wrapper.
  • Fold bottom corner up over filling.
  • Fold sides over filling.
  • Wet remaining edges with water.
  • Roll tightly until edges are sealed.
  • Repeat with remaining egg roll wrappers.
  • Heat oil to 375°.
  • Fry egg rolls until golden brown.
  • Drain on paper toweling.
  • Serve hot with chili sauce.

Your email address will not be published. Required fields are marked *