Philly Cheese Steak Egg Rolls
If you're looking for a fun and unique twist on the classic Philly cheese steak, these egg rolls are definitely worth trying
Ingredients
- 10 egg roll wrappers
- 2 cups of steak strips
- 1 1/2 green bell pepper thinly chopped
- 1/2 purple onion thinly chopped
- 3 Tbsp butter
- 1 tsp garlic paste
- 5 slices Provolone cheese halved
- canola oil
- 1 egg lightly beaten
- The Sauce
- 1/2 cup light mayo
- 1 tbsp milk
- 1 teaspoon horseradish
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cracked pepper
Instructions
- Place at least 1 inch of canola oil in your pot or fryer. Turn heat to 375°F.
- Butter should be melted in a large saute pan over medium heat. Cook the onions, pepper strips, and garlic until tender. Stir in the steak. Let cool on the stove.
- After cooling, place the egg roll wrapper on a dry surface. Brush the edges with the lightly beaten eggs. The wrapper should be filled with a few strips of steak, onions, and peppers. Top it off with half of a slice provolone cheese. The bottom corner of your wrapper should be folded over the filling. Seal the wrapper by rolling towards the corner.
- Continue with the remaining egg roll wrappers.
- Two to three egg rolls at a time in the hot oil. Turn the egg rolls over and cook for three to five minutes, or until they are golden brown on all sides. Place on a paper towel-lined plate.
- The Sauce
- Mix all ingredients together in a bowl. Whisk until well combined. If you like it stronger, add more horseradish.
- Serve hot egg rolls with a side dish of sauce. Enjoy!
