Philly Cheesesteak Egg Roll

How to make Philly Cheesesteak Egg Roll

1 green bell pepper, chopped or sliced thin

1 onion, chopped or sliced thin

1 ½ tbsp butter

1 pound Rib eye steak, sliced thin

Salt and pepper to taste

6 slices of provolone cheese

12 egg roll wrappers

Oil for frying

Ranch dressing to use for dipping

Melt ¾ tbsp of butter in a skillet and add the peppers and onions

Cook for 3 to 4 minutes until softened

Remove the peppers and onions from the skillet, set to the side

Add the other half of the butter to the pan and let it melt

Add in the sliced Rib eye steak

Cook for 3 minutes, until just cooked through, not browned

Turn off the heat on skillet and add the bell pepper and the onions to the meat

Lay out your egg roll wrappers in a diagonal pattern.

Place ½ slice of provolone cheese in the center

Place 2 to 3 tbsp of meat mix on the cheese.

Roll one end point over the meat, fold in the sides and finish rolling up the egg roll

Heat the oil in the skillet

Finish rolling all the egg rolls

Place seam side down in the pan

Cook for 3 to 5 minutes, until light golden brown

Drain on paper towels and serve with your choice of dipping sauce.

Enjoy!

SERVING SIZE: 1