Cheesesteak Egg Rolls are basically the perfect fusion of American fast food and Chinese fast food in one. We love this recipe because they’re so easy to make (and cheap!! No ribeyes needed here, ground beef for the win!) and you can make enough for dinner tonight and then freeze an additional giant batch for the next three times you crave them!
These Philly cheesesteak egg rolls are made with rib-eye steak, onions, peppers, and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game-day snack!
The egg rolls are stuffed with a juicy steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to cheesy perfection. They make the perfect melty, cheesy snack or party appetizer or even fun dinner!
- 10 egg roll wrappers
- 2 cups cooked sirloin steak strips
- 1/2 green bell pepper, thinly sliced
- 1/2 purple onion, thinly sliced
- 3 tbsp butter
- 1/2 tsp garlic powder
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