Philly Cheesesteak Egg Rolls: A Crispy Twist on a Classic Sandwich

For the Egg Rolls:

• 1 package (12 oz) egg roll wrappers (about 12-15 wrappers)

• 1 egg, beaten (for sealing)

• Oil for frying (vegetable, canola, or peanut oil)

For Serving:

• Au jus for dipping

• Cheese sauce (optional)

• Fresh parsley, chopped

The Method: Cook, Wrap, Fry, Devour

Step 1: Cook the Filling

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

2. Add onion, bell pepper, and mushrooms (if using). Cook until softened and lightly browned, 5-7 minutes.

3. Add garlic and cook 1 minute more. Remove vegetables from skillet and set aside.

4. In the same skillet, add the thinly sliced beef. Cook until browned and cooked through, 3-4 minutes. Season with salt, pepper, and garlic powder.

5. Return vegetables to the skillet and stir to combine. Remove from heat.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface in a diamond position (one corner pointing toward you).

2. Place about 2-3 tablespoons of filling in the center.

3. Top the filling with a few strips of provolone cheese (or a sprinkle of shredded provolone).

4. Fold the bottom corner up over the filling, tucking it gently.

5. Fold in the left and right corners toward the center.

6. Brush the top corner with beaten egg, then roll tightly to seal. Place seam-side down on a baking sheet.

7. Repeat with remaining wrappers and filling.

Step 3: Fry or Air Fry

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