Ingredients
Scale
- 1 pound thinly sliced steak (such as sirloin or ribeye)
- 1 large onion, thinly sliced
- 1 bell pepper (green or red), thinly sliced
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package egg roll wrappers
- Vegetable oil, for frying
- Optional: Cheese Wiz, for dipping
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook the sliced steak until browned, about 3-5 minutes. Remove and set aside.
- Add sliced onions and bell peppers to the skillet, cooking until softened, about 5-7 minutes. Season with garlic powder, salt, and pepper, then return the steak to the skillet.
- In a bowl, mix softened cream cheese and shredded provolone until creamy.
- Lay an egg roll wrapper on a flat surface, add 2-3 tablespoons of the steak mixture topped with cream cheese. Fold and seal the egg roll tightly.
- Heat vegetable oil in a fryer or large pot to 350°F. Fry egg rolls in batches for about 2-3 minutes per side until golden brown. Drain on paper towels.
Notes
- Don’t overfill egg rolls to prevent them from bursting during frying.
- Seal wrappers tightly to keep oil from seeping in.
- Maintain consistent oil temperature for even cooking.
- Drain excess oil after frying for a less greasy result.
- You can assemble the egg rolls ahead of time and refrigerate until ready to fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
