PHILLY CHEESESTEAK EGG ROLLS| HOW TO MAKE PHILLY CHEESESTEAK EGG ROLLS| EGG ROLLS RECIPE | EGG ROLLS

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: ground beef

Sirloin is leaner and less expensive than ribeye.

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella reduces fat while still melting well.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

Slice green bell pepper into small cubes.

Slice and dice yellow onion into uneven pieces.

Preheat a cast iron skillet and add olive oil.

Once the oil is hot, add the diced vegetables and sauté for 2-3 minutes until softened.

Add ribeye steak to the skillet and cook for about 7-8 minutes until browned, chopping it into small pieces as it cooks.

Season the meat mixture with sasson seasoning, onion powder, chili powder, garlic powder, black pepper, and a dash of salt.

Add light balance butter to the skillet and mix in; let it cook for an additional minute.

Turn off the stove and prepare to wrap the egg rolls.

Lay out the egg roll wrappers and add the philly cheesesteak filling.

Top the filling with mozzarella cheese, adding as much as desired.

Prepare an egg wash with 1 egg and a little bit of water, whisk together.

Coat the edges of the egg roll wrappers with the egg wash.

Fold the ends of the wrapper over the filling, pressing down to seal.

Tuck in the sides and roll tightly, applying pressure to seal the egg roll.

Repeat the wrapping process for all egg rolls, adding more egg wash as needed to seal any openings.

Add a little flour to the egg rolls for extra crunch before frying.

Preheat oil in a deep fryer or large pot to 350°F (175°C).

Fry the egg rolls in batches for about 5-7 minutes until crispy to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens