Prep time: 25 min | Cooking: 35 min | Total: 1 hr | Servings: 24 | Yield: 24 egg rolls
This Philly Cheesesteak Egg Rolls might just be the most addictive way to devour Philly Cheesesteaks – or Egg Rolls – Ever. Stuffed with ground beef, black peppers, bell pepper, and yellow onion, the egg rolls are smothered with cheese and then fried (or baked) to crispy perfection. They make the perfect appetizer for any occasion, snacks or parties, or even enjoyable dinners. These Philly Cheesecake Egg Rolls also freeze super well (including instructions) for fast and easy heat and eat dinner, snack or appetizer. They ‘re essentially a combination of America’s biggest sandwich with China’s biggest finger food that makes them the appetizer MVP. Try this Philly Cheesesteak Egg Rolls with your family and friends.
1 pound ground beef
1 tbsp Worcestershire sauce
½ tsp salt
½ tsp ground black pepper
2 tbsp butter
(1) yellow onion, chopped
(½) green bell pepper, chopped
(24) eaches egg roll wrappers
(12) slices American cheese
¾ cup vegetable oil for frying
1. Heat a skillet over medium heat. Cook the beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add the Worcestershire sauce, salt, and pepper. Gently stir and remove it from pan.
2. In a skillet, melt the butter. Add and stir onion and bell pepper; cook until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
3. On a flat surface, lay the egg roll wrappers. Place 1/2 a slice of American cheese onto each. Add 3 tbsp of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
4. In a large saucepan, heat about an inch of oil over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.
Per Serving: 133.4 calories; 28.3 mg cholesterol; 330.3 mg sodium; 7.2 g protein; 6 g carbohydrates.
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