Make Philly cheesesteak egg rolls by rolling beef, onions, peppers, and American cheese into egg roll wrappers and deep-frying them until crispy and golden brown.
Ingredients
- ground beef: 1 pound
- Worcestershire sauce: 1 Tbsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- butter: 2 Tbsp
- medium yellow onion: 1 piece (chopped)
- medium green bell pepper: 0.5 piece (chopped)
- egg roll wrappers: 24 piece
- slices American cheese, cut in half: 12 piece
- vegetable oil for frying: 0.75 cup
Metric Conversion
Stages of cooking
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Cook beef in a large skillet over medium heat, gently breaking it into pea-sized pieces, until browned, 5 to 7 minutes. Gently stir in Worcestershire sauce, salt, and pepper, then transfer mixture to a bowl.
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Melt butter in the same skillet over medium heat. Add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Remove from the heat and let cool slightly, about 10 minutes.
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Lay egg roll wrappers on a flat surface. Place 1/2 slice American cheese onto each wrapper, then top with about 3 tablespoons filling. Pull the bottom left corner up over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly.
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Fill a large saucepan with about 1 inch oil; heat over medium-high heat. Working in batches of 3 to 4, fry egg rolls until browned on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate.
