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Philly Cheesesteak Egg Rolls

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Philly Cheesesteak egg rolls have all the flavors of the classic Philly Cheese cut of meat Sandwich in an exceedingly tender shell and created with ground beef!


Cheesesteak Egg Rolls square measure essentially the right fusion of yankee nutriment and Chinese nutriment in one. we tend to love this direction as a result of they’re really easy to create (and cheap!! No ribeyes required here, beef for the win!) and you'll create enough for dinner tonight so freeze a further large batch for consequent 3 times you crave them!

PHILLY CHEESESTEAK EGG ROLLS RECIPE
Philly Cheesesteak egg rolls have all the flavors of the classic Philly Cheese Steak Sandwich in a crispy shell and made with ground beef!



INGREDIENTS
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 1 yellow onion chopped
  • 1/2 green bell pepper chopped
  • 12 slices American Cheese
  • 24 egg roll wrappers
  • small bowl of water
  • canola oil for frying
INSTRUCTIONS
  1. Start by browning the beef in the skillet.
  2. Try to brown without breaking up the meat too much, get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size [you want to avoid taco meat consistency]).
  3. Add the salt, pepper and Worcestershire sauce, stir gently and remove from pan.
  4. Add the butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized.
  5. Once browned, add the meat back in and combine together.
  6. Let the mixture cool while you prepare your egg roll wrappers and cheese.
  7. Lay them on a flat surface and place a half a slice of American cheese on the wrapper.
  8. Add three tablespoons of the meat mixture on top of the cheese.
  9. Starting from the bottom left pull corner over the meat, then fold the two sides in.
  10. Wet the edges and roll tightly.
  11. Set a pan to heat with canola oil, about an inch high would do the trick.
  12. Add 3-4 egg rolls in them at once.
  13. Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.
RECIPE NOTES
  • Make sure to keep the wrappers covered when you aren’t actively using them so they don’t dry out.
  • You don’t really want to crowd the pan because they may stick together or it could even drop the temperature down too far.
  • Avoid cooling on napkins and paper towels, you don’t want to capture steam under the egg roll, it will create sogginess.