Cheesesteak-Style Egg Rolls

👩‍🍳 Instructions:

1. Cook the Filling:

1. Heat a skillet over medium-high heat.
2. Sauté onions and peppers in 1 tbsp oil for 3–4 minutes until softened.
3. Add thinly sliced steak, season with salt and pepper, and cook until browned (about 2–3 minutes).
4. Remove from heat and let cool slightly.
5. Stir in shredded cheese while still warm so it melts slightly.

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2. Assemble the Egg Rolls:

1. Lay an egg roll wrapper on a clean surface, corner pointing toward you.
2. Spoon 2–3 tbsp of the cheesesteak filling in the center.
3. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal with a dab of water.
4. Repeat with remaining wrappers and filling.

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3. Cook the Egg Rolls:

Option 1: Pan-Fry (Crispy & Golden)

• Heat 2–3 tbsp vegetable oil in a skillet over medium heat.
• Cook egg rolls 2–3 minutes per side until golden brown. Drain on paper towels.

Option 2: Oven-Bake (Healthier)

• Preheat oven to 425°F (220°C).
• Brush or spray egg rolls lightly with oil and bake 15–20 minutes, turning halfway, until golden and crispy.

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4. Serve:

• Serve warm with ketchup, cheese sauce, or hot sauce for dipping.

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💛 Ashley’s Tips:

• Use leftover steak or roast beef for a super quick version.
• Add mushrooms or banana peppers for extra flavor.
• For extra cheesy pull-apart bites, mix cheddar and provolone in the filling.

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If you want, I can also give you an Air Fryer version — it’s extra crispy and perfect for making a big batch quickly!