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Philly cheesesteak egg rolls

This Pineapple Pecan Cake with Cream Cheese Frosting is moist, rich, and bursting with flavor. Whether you serve it for a celebration, a family gathering, or a simple dessert, it’s sure to be a favorite!

So grab your pineapple, pecans, and cream cheese, and bake this irresistible cake today!

Ingredients

  • ½ lb ribeye steak, finely chopped (or use ground beef for a quicker version)

  • 1 tbsp olive oil

  • ½ cup onion, diced

  • ½ cup green bell pepper, diced

  • ½ cup red bell pepper, diced (optional, for extra color and flavor)

  • 1 tsp garlic powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 6 egg roll wrappers

  • 6 slices provolone cheese (or 1 cup shredded cheese of choice)

  • 1 egg, beaten (for sealing the wrappers)

  • Oil for frying (vegetable or canola oil)

Instructions

  1. Heat olive oil in a skillet over medium-high heat.

  2. Add onions and bell peppers, cooking for 3-4 minutes until softened.

  3. Add chopped steak, season with garlic powder, salt, and pepper, and cook until browned.

  4. Remove from heat and allow to cool slightly.

Step 2: Assemble the Egg Rolls

  1. Lay out an egg roll wrapper in a diamond shape.

  2. Place half a slice of provolone (or shredded cheese) in the center.

  3. Add 2-3 tbsp of steak mixture on top of the cheese.

  4. Fold the bottom corner up, tuck in the sides, and roll tightly.

  5. Brush the top edge with beaten egg to seal.

Step 3: Fry Until Crispy

  1. Heat oil in a deep pan to 350°F (175°C).

  2. Fry the egg rolls for 2-3 minutes per side, until golden brown and crispy.

  3. Remove and drain on paper towels.

Step 4: Serve & Enjoy!

  1. Slice in half for easy dipping.

  2. Serve hot with cheese sauce, ranch, or spicy mayo.

  • Author: niold.com