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Cheesesteak Egg Rolls


1 tbsp. olive oil
1 large yellow onion, thinly sliced
2 bell peppers, thinly sliced
kosher salt
Freshly ground black pepper
2 lb. sirloin steak
1 tsp. oregano
12 slices provolone
12 egg roll wrappers
2/3 c. plus 2 tsp. vegetable oil
Ketchup, for serving, if desired


Heat olive oil in a large skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook until tender, 7 to 10 minutes.
Push vegetables to one side of skillet and add 2 tsp. vegetable oil to other side. Add steak and season with oregano, salt, and pepper. Sear 1 minute, then move around with tongs until cooked through, 5 minutes. Toss to combine, then remove from heat and set aside.
Place an egg roll wrapper on a clean surface in a diamond shape and add a folded slice of provolone and a heaping spoonful of steak mixture to the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining steak and vegetables.
In a large skillet over medium heat, heat remaining oil (it should reach 1″ up side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Serve with ketchup, if desired.