Ingredients:
- 8 egg roll wrappers
- 8 ounces thinly sliced steak
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 slices of provolone cheese, cut into strips
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the steak, bell pepper, and onion. Cook until the steak is browned and the vegetables are tender. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- Lay an egg roll wrapper on a flat surface. Place a strip of provolone cheese in the center of the wrapper. Spoon some of the steak and vegetable mixture on top of the cheese.
- Fold the sides of the wrapper towards the center, then roll it up tightly. Moisten the edges of the wrapper with water to seal it. Repeat with the remaining wrappers and filling.
- Place the egg rolls on a baking sheet lined with parchment paper. Brush the tops with the remaining tablespoon of vegetable oil.
- Bake in the preheated oven for about 15-20 minutes, or until the egg rolls are golden brown and crispy.
- Serve the Philly Cheesesteak Egg Rolls with your favorite dipping sauce, such as marinara or Sriracha mayo.
Approximate Nutrition Information per Serving (1 egg roll):
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 430mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 2g
- Protein: 14g
Please note that these values are approximate and can vary based on the specific ingredients used and any modifications made to the recipe.
