Philly Cheesesteak Egg Rolls
- 2 tablespoons vegetable oil
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 6 slices provolone cheese
- 1 pound boneless rib eye steak, sliced
- 12 egg roll wrappers
- oil for frying
- 2 tablespoons Crove All-Purpose Beef Rub
Dice up the green bell pepper and onion and set aside
Slice the ribeye steak into thin pieces
Season the steak with Crove All-Purpose Beef Rub
Heat your grill up, use a griddle if available, if not a cast iron will work just fine
Put oil on the griddle or cast iron skillet and add the diced peppers and onions. Cook for 2-3 minute and then add steak next to it. Cook steak an additional 4-5 minutes.
Mix the peppers, onions, and steak all together on the griddle
Place provolone cheese on top of the peppers, onions, and steak mixture, keeping on the heat until cheese is melted.
There you have the filling for your egg rolls. Keep this to the side as you prepare the egg roll wrappers and oil.
Preheat frying oil to 350 degrees Fahrenheit
Let the egg roll wrappers out, placing a spoon of the filling into each wrapper.
Dab the edges of the wrapper with water and roll it up, tucking the ends in first.
Fry for 1-2 minutes, or until golden brown.
Serve and enjoy! We recommend pairing with a chipotle ranch!