Easy Steak and Cheese Egg Rolls
Get ready to elevate your appetizer game with these irresistible Easy Steak and Cheese Egg Rolls. This fusion finger food combines tender, thinly sliced ribeye steak, sautéed onions, and green bell peppers, all wrapped up with gooey provolone cheese in a crispy egg roll shell. Perfectly seasoned with garlic powder, salt, and pepper, these golden-brown rolls are fried to crunchy perfection in just minutes. Ideal as a party starter or a game-day snack, they’re easy to make and endlessly satisfying. Serve them warm with your favorite dipping sauce for a standout dish that’s sure to impress.
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Recipe Information
Ingredients
- 0.5 pound ribeye steak (thinly sliced)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 cup white onion (diced)
- 0.5 cup green bell pepper (diced)
- 6 pieces provolone cheese (slices)
- 12 pieces egg roll wrappers
- 1 piece egg (beaten)
- 3 cups vegetable oil (for frying)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Heat a large skillet over medium-high heat and add olive oil and butter.
Add the diced onions and green bell peppers to the skillet. Sauté for 3-4 minutes until they are softened.
Add the thinly sliced ribeye steak to the skillet. Season it with salt, black pepper, and garlic powder. Cook for another 3-4 minutes, stirring often, until the steak is browned and cooked through.
Remove the skillet from the heat and let the mixture cool for a few minutes.
Once cooled, place an egg roll wrapper on a clean surface with one corner pointing towards you, forming a diamond shape.
Place a small amount of the steak and vegetable mixture in the center of the wrapper (about 2-3 tablespoons). Add half a slice of provolone cheese on top.
Fold the bottom corner of the wrapper up over the filling, then fold the side corners in towards the center. Roll tightly towards the top corner.
Brush the top corner with beaten egg and press gently to seal the egg roll. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep pan or pot to 350°F (175°C).
Fry the egg rolls in batches, 3-4 at a time, for 3-4 minutes or until golden brown and crispy. Turn them occasionally for even cooking.
Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce and enjoy!
Nutrition Facts
Calories |
8403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 843.9 g | 1082% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1289 mg | 99% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
