Ingredients:
For the Filling:
1 pound thinly sliced beef sirloin or ribeye
Salt and black pepper, to taste
1 tablespoon vegetable oil
1 large onion, thinly sliced
1 bell pepper, thinly sliced
8 slices provolone cheese, chopped into small pieces
For the Egg Rolls:
Egg roll wrappers
Water (for sealing the wrappers)
Vegetable oil (for frying)
For the Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Instructions:
Prepare the Filling:
Season the thinly sliced beef with salt and black pepper. In a skillet, heat the vegetable oil over medium-high heat. Sauté the beef until browned. Add the sliced onions and bell peppers, and cook until the vegetables are softened.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner pointing towards you. Add a portion of the beef and vegetable filling onto the center of the wrapper. Sprinkle some chopped provolone cheese on top. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use water to seal the edges.
Heat Oil for Frying:
Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
Fry the Egg Rolls:
Fry the assembled egg rolls in batches until they are golden brown and crispy, turning occasionally for even cooking. This usually takes about 3-4 minutes per batch.
Drain on Paper Towels:
Remove the fried egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Prepare the Dipping Sauce:
In a small bowl, mix together mayonnaise, ketchup, Worcestershire sauce, Dijon mustard, salt, and black pepper to taste. Adjust the seasoning according to your preference.
Serve:
Serve the Cheesesteak Egg Rolls hot with the dipping sauce on the side.
Enjoy: