Cheesesteak Egg Roll Taco combines classic Philly cheesesteak flavors with a crispy egg roll shell for a bold, handheld dish.
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Calories: 420kcal
Equipment
- Skillet
- tongs
- Paper towels
Ingredients
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 cup bell peppers, thinly sliced
- 1 cup onions, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 8 pieces egg roll wrappers
- 2 tablespoons vegetable oil
- salt and black pepper, to taste
Instructions
- Heat a skillet over medium-high heat and cook the beef until browned. Remove and set aside.
- In the same skillet, sauté onions and peppers until softened. Return beef to the pan and season with salt and pepper.
- Place beef mixture and cheese in the center of each egg roll wrapper. Fold and roll tightly, sealing edges with water.
- Heat oil in a skillet and fry egg rolls 2–3 minutes per side until golden and crispy.
- Drain on paper towels and serve hot.
Notes
Serve hot for best texture. Avoid overfilling wrappers to prevent tearing.
Nutrition
Calories: 420kcal | Carbohydrates: 28g | Protein: 28g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 620mg | Potassium: 480mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 35mg | Calcium: 20mg | Iron: 25mg