These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they’re absolutely swoonworthy. —Marissa Allen, First and Full,
- 1 pound beef ribeye steak, thinly sliced
- 1 tablespoon butter
- 1 medium green pepper, seeded and thinly sliced
- 1 medium onion, thinly sliced
- 3/4 cup 2% milk
- 1/2 cup shredded provolone cheese
- 1 ounce Velveeta
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 15 egg roll wrappers
- Oil for deep-fat frying
- 1/3 cup sweet chili sauce
image/svg+xml Text Ingredients View Recipe,
In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add pepper slices and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper. Cool.
Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.
1 egg roll: 259 calories, 13g fat (4g saturated fat), 28mg cholesterol, 440mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 10g protein.