Crispy Philly Cheesesteak Eggrolls
Crispy Philly Cheesesteak Eggrolls are packed with tender steak, sautéed onions, peppers, and cheese all wrapped in a crispy golden shell.
Servings: 12 Eggrolls
Calories: 184kcal
Ingredients
- 1 pound steak thinly sliced
- 1 large green bell pepper chopped
- 1 onion chopped
- 8 ounces velvetta slices or mozzarella cheese cut into strips
- 12 egg roll wrappers
- 1 egg beaten
- Optional: Cheez Whiz for dipping
Instructions
- Preheat the oven to 400° F(200°C) and line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium high heat. Cook the shaved beef until no longer pink. Add the onions and bell peppers and cook for 2-3 minutes, until softened.
- Set the egg roll wrappers out on the work surface with an end pointing toward you. Fill each with about 1/4 cup of the beef mixture. Lay a slice or two of cheese on top of the meat mixture.
- Brush some of the beaten egg along the edges of the wrapper. This will help it stick better.
- Fold the sides of the wrapper in toward the center, then fold the end nearest you over the top and roll tightly.
- Place the eggrolls, seam side down, on the baking sheet and bake for 15-20 minutes. Let cool slightly before slicing.
- Serve with warmed Cheez Whiz for dipping, if you want.
Video
Notes
- For the best texture, thinly slice the steak against the grain to ensure it’s tender and easy to bite into.
- Be careful not to overstuff them with filling; too much can make the eggrolls difficult to roll and fry properly.
- You don't want them popping open while cooking. Wet the edges of the egg roll wrapper with egg wash and put them seam side down on the baking sheet.
Nutrition
Calories: 184kcal | Carbohydrates: 9g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 53mg | Sodium: 218mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 1mg