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1. Marinate the Steak:
In a large mixing bowl, combine all the marinade ingredients. Add the thinly sliced ribeye steak, toss to coat, cover, and marinate for at least 1 hour.
2. Sauté the Steak & Vegetables:
Heat 1 teaspoon of olive oil in a sauté pan over high heat. Cook the marinated steak for about 3-5 minutes until browned but not overcooked. Remove the steak and set aside.
In the same pan, sauté the chopped onions, mushrooms, and bell peppers for 3-4 minutes until they begin to darken. Combine the cooked steak and vegetables in a large mixing bowl.
3. Fill & Wrap the Egg Rolls:
Place an egg roll wrapper in a diamond shape in front of you. Apply egg wash to the edges.
Add a layer of the Philly cheesesteak filling and top with shredded cheese. For extra creaminess, add a dab of cream cheese.
Roll the wrapper tightly around the filling, folding in the sides as you go. Repeat with the remaining wrappers.
4. Deep-Fry the Egg Rolls:
Heat neutral oil in a stock pot to 350°F. Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes until golden brown, flipping once during cooking.
Remove the egg rolls and let them cool on a wire rack for 5 minutes.
5. Serve:
Enjoy these Philly Cheesesteak Egg Rolls on their own or with a rich, spicy dipping sauce like Cowboy Butter!
Nutrition Information:
Calories: 378kcal | Carbohydrates: 38g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Sodium: 959mg | Fiber: 2g | Sugar: 3g
These Philly Cheesesteak Egg Rolls are crispy on the outside, gooey on the inside, and packed with classic cheesesteak flavors. Perfect for a game day snack or a fun appetizer! 🎉
