Egg rolls filled with Philly cheesesteak
- Heat a frying pan over medium heat. Cook the minced meat until browned, about 5 to 7 minutes, breaking it up as little as possible.
- Add Worcestershire sauce, salt, and pepper to the meat. Stir gently, then remove the meat from the pan.
- Melt butter in the same pan. Add onion and green bell pepper, cooking for 5 to 7 minutes until browned. Add the cooked beef back into the pan and mix well. Allow the filling to cool while preparing the wrappers.
- Lay out the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper.
- Spoon 3 tablespoons of the filling onto each wrapper. Fold the bottom left corner over the filling, then fold in the sides, sealing the edges with water as you roll it tightly.
- Heat 1 inch of oil in a large pot over medium-high heat. Fry 3 to 4 egg rolls at a time, cooking until golden brown (about 3 to 4 minutes). Repeat with the remaining egg rolls.
Tips for Delicious Philly Cheesesteak Egg Rolls
- Steak: You can also use ribeye or flank steak instead of ground beef. Slice it into small pieces for easier eating.
