Philly Cheesesteak Egg Rolls

In a skillet over medium heat, melt 1/4 cup of butter.

Add the chopped ribeye steak to the skillet and sauté for about 5-7 minutes until the meat is browned and cooked through.

Season the steak with Worcestershire sauce, garlic salt, and pepper. Stir to coat the meat evenly and set it aside to cool.

Sauté the Vegetables:

In the same skillet, add the chopped bell peppers and onion. Sauté for about 5 minutes until the vegetables are tender but still slightly crisp.

Assemble the Egg Rolls:

Lay out an egg roll wrapper on a clean surface, positioning it so it forms a diamond shape.

Add a small amount of the cooked steak mixture (about 2 tbsp) in the center of the wrapper, followed by a sprinkle of the sautéed peppers and onions, and top with shredded cheese.

Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the egg roll tightly, sealing the top edge with a bit of water to hold it together.

Fry the Egg Rolls:

Heat about 2-3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully place the egg rolls in the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Remove the egg rolls and drain on paper towels.

Serve:

Serve the Philly cheesesteak egg rolls hot, with your favorite dipping sauces such as ranch, marinara, or a cheesy dipping sauce.

Serving and Storage Tips:

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