8 February, 2016
Billy O’s Philly Cheesesteak Egg rolls
Total Time: 40 min, Prep: 20 min, Cook: 20 min
Yield: 8 egg rolls
- Canola or vegetable oil (for frying)
- 1 egg
- 1 tablespoons milk
- 3 tablespoons olive oil
- 1 small white onion, sliced into petals
- 1 small green bell pepper, thinly sliced
- 1 pound sirloin steak
- 16 ounces cream cheese
- 8 egg roll skins
Preheat oil to 350 degrees F in saucepan. Allow for enough oil that egg rolls will not rest on the bottom of the saucepan.
Mix egg and milk together, in a small bowl, for egg wash.
Begin by seasoning and cooking sirloin steak in a skillet heated with olive oil. (I cooked mine to medium-well to appease my wife who doesn’t like any rareness in her beef.) When cooked to your likeness, cut into small bite-sized pieces.
In center of each egg roll wrapper, place 3-4 pieces of steak, some cream cheese and onions and peppers. Fold in side corners and roll, sealing edges with egg wash.
Submerge egg rolls in oil and fry. Egg rolls cook very quickly so keep an eye on them and remove them as they begin to brown. Remove egg rolls to paper towels to blot excess oil. Serve hot.
Have you made this recipe?
Do you have any tips or tricks to share?
I want to hear from you! Leave me your feedback and reviews below.