Philly cheesesteak egg rolls

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  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 1 yellow onion , chopped
  • 1/2 green bell pepper , chopped
  • 12 slices American Cheese
  • 24 egg roll wrappers
  • small bowl of water
  • canola oil , for frying


Note: click on times in the instructions to start a kitchen timer while cooking.

  • -Start by browning the beef in the skillet.
  • -Try to brown without breaking up the meat too much, get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size [you want to avoid taco meat consistency]).
  • -Add the salt, pepper and Worcestershire sauce, stir gently and remove from pan.
  • -Add the butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized.
  • -Once browned, add the meat back in and combine together.
  • -Let the mixture cool while you prepare your egg roll wrappers and cheese.
  • -Lay them on a flat surface and place a half a slice of American cheese on the wrapper.
  • -Add three tablespoons of the meat mixture on top of the cheese.
  • -Starting from the bottom left pull corner over the meat, then fold the two sides in.
  • -Wet the edges and roll tightly.
  • -Set a pan to heat with canola oil, about an inch high would do the trick.
  • -Add 3-4 egg rolls in them at once.
  • -Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.

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