Cheesesteak Egg Rolls
Rating
A cheesesteak rolled up and fried? What could be better than that?
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 2 bell peppers, thinly sliced
- kosher salt
- Freshly ground black pepper
- ⅔ c. plus 2 tsp. vegetable oil
- 2 lb. sirloin steak
- 1 tsp. oregano
- 12 egg roll wrappers
- 12 slices provolone
- Ketchup, for serving, if desired
Instructions
- In a large skillet over medium heat, heat olive oil. 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 teaspoons 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.
