These Cheesesteak Eggrolls are a fun twist on a classic Philly favorite. Crispy on the outside, with a cheesy, meaty filling, they’re perfect for game day or a casual dinner.
Ingredients:
Ingredients for Cheesesteak Filling:
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 1 tablespoon |
| Onion, chopped | 1 |
| Frozen sandwich steak meat | 1 (12.5 ounce) package |
Ingredients for Eggrolls:
| Ingredient | Quantity |
|---|---|
| Egg roll wrappers | 1 (14 ounce) package |
| American cheese, sliced and halved | 4 slices | Oil for frying |
| Ketchup | 1/4 cup |
Instructions:
-
Cook the Cheesesteak Filling:
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chopped onion and sauté until translucent.
- Add frozen steak meat, breaking it apart as it cooks. Cook until browned and cooked through.
- Let the mixture cool completely.
-
Assemble the Eggrolls:
- Lay out egg roll wrappers on a flat surface.
- Place a spoonful of cooled cheesesteak filling in the center of each wrapper.
- Top with half a slice of American cheese.
- Fold the sides of the wrapper over the filling, then roll tightly to seal.
-
Fry the Eggrolls:
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry eggrolls in batches until golden brown and crispy, about 3-4 minutes per batch.
- Drain on paper towels.
-
Serve:
- Serve Cheesesteak Eggrolls warm with ketchup for dipping.
Optional: Garnish with chopped green onions or hot sauce.