Philly Cheesesteak Egg Roll

Philly Cheesesteak Egg Roll


1 green bell pepper, chopped or thinly sliced

1 onion, chopped or thinly sliced

1 ½ tablespoon butter

1 pound ribeye, thinly sliced

Salt and pepper to taste

6 slices of provolone cheese

12 spring roll wrappers

frying oil

Ranch dressing to use for dipping


Melt ¾ tablespoon of butter in a pan and add the peppers and onions

Cook 3 to 4 minutes until softened

Remove the peppers and onions from the pan, set aside

Add the other half of the butter to the pan and let it melt

Add sliced ​​rib eye steak

Cook for 3 minutes, until just cooked through, not browned

Turn off the heat of the pan and add the bell pepper and onions to the meat

Arrange your spring roll wrappers diagonally.

Place ½ slice of provolone cheese in the center

Spoon 2 to 3 tablespoons of meat mixture over cheese.

Roll one end over the meat, fold in the sides and finish rolling up the imperial roll

Heat the oil in the pan

Finish rolling all the spring rolls

Place gasket down in mold

Cook for 3 to 5 minutes, until lightly browned

Drain on paper towel and serve with your choice of dipping sauce.


Nutrition Information:


Amount per serving: CALORIES: 180 | TOTAL FAT: 12 g | SATURATED FATS: 6g | TRANS FAT: 6g | CHOLESTEROL: 220mg | SODIUM: 28mg | CARBOHYDRATES: 180g | SUGAR: 22g | PROTEIN: 14g


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