Philly Cheesesteak Egg Rolls

These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. —Marissa Allen, First and Full

• 

  Total Time

  Prep:35 min. Cook: 5 min./batch
• 

  Makes

  15 servings

Ingredients

• 1 pound beef ribeye steak, thinly sliced
• 1 tablespoon butter
• 1 medium green pepper, seeded and thinly sliced
• 1 medium onion, thinly sliced
• 3/4 cup 2% milk
• 1/2 cup shredded provolone cheese
• 1 ounce Velveeta
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 15 egg roll wrappers
• Oil for deep-fat frying
• 1/3 cup sweet chili sauce

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Directions

• In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add peppers and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper; cool.
• Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling.
• In an electric skillet or deep-fat fryer, heat 1 in. of canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.

Nutrition Facts

1 egg roll: 259 calories, 13g fat (4g saturated fat), 28mg cholesterol, 440mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 10g protein.

source https://www.tasteofhome.com/recipes/philly-cheesesteak-egg-rolls/

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