Cheesesteak Egg Rolls

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 Green bell pepper
  • 1 Onion

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 24 Egg roll wrappers

• Dairy

  • 12 slices American cheese
  • 2 tbsp Butter

• Liquids

  • 1 Bowl of water, Small

Found on dinnerthendessert.com

Description

Ingredients

• 1 pound ground beef
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp butter
• 1 onion chopped
• ½ green bell pepper chopped
• salt and pepper to taste
• 12 slices American Cheese
• 24 egg roll wrappers
• small bowl of water
• canola oil, for frying

Directions

• 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, then remove from pan.
• Add 2 tbsp. of butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized.
• Add salt and pepper to taste. If you like mushrooms in your cheesesteaks, go ahead and add some chopped mushrooms here too.
• Once browned, add the meat back in and combine together.
• Let the mixture cool while you prepare your egg roll wrappers and cheese.
• Make sure to keep the wrappers covered when you arent actively using them so they dont dry out.
• 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.
• At this point if you would like, you can freeze them for a later date. Since you probably dont need all these at one time you can even just freeze half and make half.
• Set a pan to heat with canola oil, about an inch high would do the trick. Drop 3-4 egg rolls in them at once.
• You dont really want to crowd the pan because they may stick together or it could even drop the temperature down too far.*
• Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.
• Avoid napkins and paper towels, you dont want to capture steam under the egg roll, it will create sogginess.