Philly Cheesesteak Egg Rolls
Who wouldn’t love a crisp, fried egg roll full of meat and cheese? These Philly Cheesesteak Egg Rolls are perfect for football games and parties!
1 lb Sirloin Strips (lean) or other beef sliced thin
1 Green Pepper (large)
1 Onion (medium)
Sargento Provolone Slices, 1 pkg, 8 oz or Shredded
Nasoya Egg Roll Wraps (approx 8)
McCormick Grill-Mates Montreal Steak Seasoning
Olivio Buttery Spray
Vegetable Oil (if deep frying)
Dice Green Pepper and Onion into bite-size pieces and saute’ in pan with oil/butter on medium heat
Cut Sirlion Steak Strips into small pieces (approx 1 inch each) and add to pan with pepper & onion mixture
Generously season with McCormick Grill Mates Montreal Steak Seasoning
Cook on medium heat until steak is well cooked and peppers & onions are soft, slower is better for flavor and texture
Once cooked through, remove from heat and set aside for 10 minutes to allow the meat to rest0
Place Nasoya Egg Roll Wraps on parchment paper.
Beat egg in a bowl and brush all four edges of each egg roll wrap with egg (this will help seal the egg roll together when cooking)
Add approximately 2 tablespoons of steak/peppers/onion mixture to the middle of the egg roll wrap and top with one slice of provolone cheese folded on top
Fold the bottom of the egg roll wrap up halfway to cover the meat mixture (like an envelope) then fold in both sides.
Before folding the top down add a little more egg (like a glue) and fold the top down closing the egg roll.
Can be deep fried or baked
Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm..