Crispy egg rolls filled with cheesy beef, peppers, and onions inspired by a classic Philly cheesesteak.
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Calories: 480kcal
Equipment
- Skillet
- Deep fryer or air fryer
- mixing spoon
Ingredients
- 1 lb thinly sliced beef (ribeye or flank)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1-2 whole bell peppers, thinly sliced
- 2-3 cloves garlic, minced
- to taste salt and black pepper
- 1-2 teaspoons Worcestershire sauce
- 1-2 cups shredded provolone or cheddar cheese
- 12 pieces egg roll wrappers
- 1 large egg, beaten
Instructions
- Cook beef in olive oil until browned. Add onions and peppers and cook until softened.
- Stir in garlic, salt, pepper, and Worcestershire sauce. Remove from heat and cool slightly.
- Mix shredded cheese into the warm filling.
- Fill and roll egg roll wrappers, sealing edges with beaten egg.
- Fry at 350°F until golden or air fry at 400°F until crisp.
Notes
Let the filling cool slightly before rolling to prevent tearing the wrappers.
Nutrition
Calories: 480kcal | Carbohydrates: 32g | Protein: 28g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 620mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 35mg | Calcium: 20mg | Iron: 20mg