The Cheesesteak Egg Roll Taco merges these two beloved comfort foods, creating a delightful handheld meal that’s perfect for any occasion. This innovative dish features the iconic flavors of a Philly cheesesteak wrapped in crispy egg roll wrappers, resulting in a unique culinary experience that’s both savory and satisfying.
Ingredients
Scale:
1 pound beef steak (ribeye or sirloin), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
2 cups provolone cheese, shredded
10 to 12 egg roll wrappers
1 egg, beaten
Oil, for deep frying
Your favorite spicy dipping sauce (sriracha or spicy mayo)
Instructions
In a large skillet, heat olive oil over medium heat. Add the sliced onions and bell peppers. Sauté for about 5 minutes until they become tender and translucent.
Increase the heat to medium-high and add the thinly sliced beef to the skillet. Season with salt, black pepper, garlic powder, and Worcestershire sauce. Cook until the beef is browned and cooked through, about 5-7 minutes.
Reduce the heat to low. Sprinkle the shredded provolone cheese over the beef mixture and stir until the cheese has melted and everything is well combined, about 2-3 minutes.
Take an egg roll wrapper and place it on a clean surface in a diamond shape. Spoon about 2 tablespoons of the cheesesteak filling into the center of the wrapper.
Fold the bottom corner of the wrapper over the filling. Fold in the side corners and roll up to form an egg roll. Seal the top corner with the beaten egg.
In a deep pot or deep fryer, heat enough oil to fully submerge the egg rolls to 350°F (175°C).
