Philly cheesesteak meets the egg roll in this classic appetizer with a twist. These will soon be a family favorite!
Frying is best for thin, tender cuts of beef cut at 1/2 inch thick or less.
1 1/2 pounds Certified Hereford Beef sirloin steak, cut into small pieces
1 bell pepper, chopped
1 medium onion, chopped
2 jalapeños, chopped
2 cups provolone cheese, shredded
12 egg roll wrappers
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Canola or vegetable oil for frying
Chop bell pepper, jalapeños and onion. Heat olive oil on skillet over medium heat. Sauté the onions until translucent. Add peppers, salt and pepper and sauté for another 3-5 minutes.
Add steak and cook together until steak is medium rare, about 5 minutes. Remove from heat and set aside.
Heat oil in a large skillet or deep fryer until it reaches 350°F. While the oil is heating, lay out egg roll wrappers. Add a large pinch of cheese in each wrapper, followed by a scoop of the steak mixture. Roll egg rolls according to package instructions and seal with an egg wash.
Fry the egg rolls for about 4 minutes each, turning while cooking to fry each side. Be sure not to crowd the skillet or deep fryer by only frying three egg rolls at a time. Remove egg rolls from heat and serve.
Economical and lean, this steak is best when marinated and cooked to medium rare.More About Cuts