Cheesesteak Eggrolls Recipe

Preparation

1. 1

   Cook the Steak

   Heat olive oil in a skillet over medium-high heat. Season the ribeye steak with salt and black pepper. Add to the skillet and cook for 4-5 minutes on each side until cooked to your liking. Remove from skillet, let it rest for a few minutes, then dice into small pieces.

2. 2

   Sauté Vegetables

   In the same skillet, add diced onion and green bell pepper. Sauté for about 3-4 minutes until softened.

3. 3

   Combine Filling

   Add the diced steak back into the skillet with the sautéed vegetables. Stir in provolone cheese until melted and the mixture is combined. Remove from heat and let it cool.

4. 4

   Assemble Eggrolls

   Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling into the center. Fold in the sides and roll tightly. Seal the edges with a little water.

5. 5

   Fry Eggrolls

   Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the eggrolls in batches for about 3-4 minutes until golden brown. Remove and drain on paper towels.

6. 6

   Prepare Sriracha Ketchup

   In a small bowl, mix together ketchup and sriracha to create the dipping sauce.