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Philly Cheesesteak Egg Rolls by Thyme & Table

Philly Cheesesteak Egg Rolls

  • 35 min
  • 12 egg rolls

1 lb sirloin steak – thinly sliced

1 green bell pepper – diced

1 small onion – diced

1 cup shredded monterey jack cheese

1 Tbsp Worcestershire sauce

12 egg roll wrappers

3 Tbsp butter – divided

Salt and pepper to taste

Canola oil for frying

For serving: Ranch

  1. Melt 1 tablespoon of butter in a large pan over medium-high heat. Add peppers and onions and cook until softened. Remove from pan and set aside.
  2. Melt remaining butter in the pan, add steak and season with salt and pepper. Cook for about 3 minutes or until browned. Stir in Worcestershire sauce.
  3. Add onions and peppers back into the pan and mix together.
  4. Lay out egg roll wrappers and add steak filling to the center of each. Top with cheese. Fold in the sides and roll up. Use a touch of water to seal.
  5. Heat oil in a deep pan to 350 degrees. Fry egg rolls for about 3 minutes or until browned. Remove from oil and place on a paper towel-lined plate.
  6. Serve philly cheesesteak egg rolls with a side of ranch.

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