THE INGREDIENTS LIST:
8 egg roll wrappers.
8-oz.Of thinly sliced ribeye steak.
1 Cup.Of shredded provolone cheese.
1 small onion – thinly sliced.
1 green bell pepper – thinly sliced.
2 Tbsp.Of olive oil.
Salt and pepper to taste.
Vegetable oil for frying.
Marinara sauce for dipping (optional).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. The sliced onions and green bell pepper should be cooked until tender and faintly caramelized. Take them out of the pan and set them aside.
Add the remaining tablespoon of olive oil to the same pan. Add the thinly sliced ribeye steak and sauté until browned and done to your liking. Salt and pepper are used as seasonings. Take off the heat and set aside.
Distribute an egg roll wrapper in a diamond formation on a plate or other clean surface. Place a portion of the sirloin that has been prepared in the middle of the wrapper. Add a portion of the onions and peppers that have been sautéed, as well as a fistful of the shredded provolone cheese.
Fold the wrapper’s bottom corner over the contents. Then, fold in the sides and securely coil the tortilla into a burrito. Seal the edge with a small amount of water to ensure that it remains closed.
In a large, deep skillet or saucepan, heat sufficient vegetable oil to 350°F (175°C) to cover the egg rolls. Place a few egg rolls at a time into the heated oil, taking care not to overcrowd the pan. Using approximately 3 to 4 minutes per side, fry them until golden brown and firm.
Remove the egg rolls from the oil with a slotted spatula and position them on a plate lined with paper towels to absorb excess oil. Allow them a few minutes to settle. Serve the Philly Cheesesteak Egg Rolls hot, with marinara sauce for dipping if desired.