Philly Cheesesteak Egg Rolls
Servings: 5 servings (10 egg rolls total)
Calories: 482cal
Equipment
- Deep fryer or a large deep-sided skillet
Ingredients
- 1 pound flank steak chopped into bite sized pieces
- 3 Tablespoons olive oil divided
- 1 Tablespoon garlic salt
- 1 Tablespoon paprika
- 1 Tablespoon onion powder
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- ½ cup chopped onion
- 4 ounces chopped mushrooms such as baby bella or white button
- 8 ounces shredded mozzarella cheese
- 11 egg roll wrappers
- oil for frying
Instructions
- Place flank steak pieces into a large mixing bowl.1 pound flank steak
- Mix together 2 Tablespoons of the olive oil, the garlic salt, paprika, and onion powder. Pour the mixture into the bowl with the meat and stir to coat well.1 Tablespoon garlic salt, 1 Tablespoon paprika, 1 Tablespoon onion powder
- Heat dry skillet over medium heat.
- Add the seasoned meat and cook, stirring occasionally, until no longer pink.
- Place cooked meat into a colander and strain out any excess liquid.
- Return skillet to the heat and add the remaining 1 tablespoon of olive oil. Add chopped bell peppers, onions, and mushrooms. Cook until vegetables are tender, about 3-4 minutes.1/2 green bell pepper, 1/2 red bell pepper, 4 ounces chopped mushrooms, 1/2 cup chopped onion
- Place half of the meat and vegetables into the food chopper. Pulse quickly, 2-3 times, just enough to break into smaller pieces. You don’t want it to turn to paste.If you don’t have a food chopper, you can use a Chef’s knife to chop the meat and vegetables into smaller pieces.
- Combine the pulsed meat mixture with the remaining meat/veggie mixture.
- Place egg roll wrappers onto a flat work surface.11 egg roll wrappers
- To the center of the egg roll wrapper, add a heaping tablespoon of cheese and 2 tablespoons of meat/vegetable mixture.8 ounces shredded mozzarella cheese
- Using some water on your finger, wet all edges of the egg roll wrapper.
- Fold two sides of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
- Preheat deep fryer to 375 F.
- Fry for 7 minutes. Egg rolls will be browned and begin floating to the top.
- Drain on a wire rack over paper towels.
Notes
- If you don't have a deep fryer you can just as easily make these egg rolls in a large deep-sided skillet. Fill it about halfway with oil and heat to 375F registered on a candy thermometer.
- We used flank steak, but you can also use thinly sliced ribeye, top round, sirloin, and even ground beef.
- You can use mozzarella, provolone, or deli American cheese (not the individual squares).
Nutrition
Serving: 1serving (2 egg rolls) | Calories: 482cal | Carbohydrates: 24g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 1897mg | Potassium: 552mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1417IU | Vitamin C: 26mg | Calcium: 277mg | Iron: 3mg
