🥩 Crispy Philly Cheesesteak Egg Rolls 🫔

👩‍🍳 Detailed Instructions

1. Sauté the Filling: 🍳 Heat olive oil in a large skillet over medium-high heat. Add the diced onions and green peppers, cooking for 5 minutes until soft and slightly caramelized. Add the shaved steak, breaking it up with a spatula. Season with garlic powder, salt, and black pepper. Cook for 3-4 minutes until the beef is fully browned. Drain any excess liquid or grease and let the mixture cool slightly.

2. Assemble the Egg Rolls: 👩‍🍳 Place an egg roll wrapper on a clean surface in a diamond shape (one corner pointing at you). Place one slice of Provolone cheese in the center, then top with 2-3 tablespoons of the beef and pepper mixture.

3. Roll and Seal: 🫔 Fold the bottom corner up over the filling, then fold the left and right side corners inward tightly. Brush the remaining top corner lightly with the egg wash. Roll upward firmly to seal the egg roll completely shut. Repeat for all wrappers.

4. Fry Until Golden: 🛢️ Heat about 1 inch of vegetable oil in a deep skillet to 180°C (350°F). Fry the egg rolls in small batches for 3-4 minutes, turning occasionally, until they are golden brown and blistered all over.

5. Drain and Serve: 🍽️ Remove with a slotted spoon and let drain on a wire rack or paper towels. Slice diagonally and serve hot with a side of warm cheese sauce or spicy horseradish dip!

💡 Chef’s Secret Tips

• The Steak Hack: To easily cut your steak paper-thin, place the raw beef in the freezer for 20-30 minutes before slicing. This firms it up perfectly for razor-thin cuts.

• Air Fryer Option: Spray the assembled egg rolls generously with cooking oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway through.

📊 Nutritional Estimate (Per Serving)

• Calories: 310 kcal | Protein: 18g | Carbs: 22g | Fat: 16g