The Best Philly Cheesesteak Egg Roll

• Meat

  • 1 1/2 lbs Sirloin steak

• Produce

  • 2 Bell peppers
  • 1 cup Button mushrooms
  • 2 Jalapenos
  • 1 Onion

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Canola oil
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 12 Egg roll wrappers

• Dairy

  • 2 cups Provolone cheese

Found on cookingdivine.com

Description

Ingredients

• 12 Egg Roll Wrappers
• 1½ Pounds Sirloin Steak (cut into small pieces)
• 2 Tablespoons Olive Oil
• 2 Bell Peppers (sliced)
• 1 Onion (sliced)
• 2 Jalapenos (chopped)
• 1 Cup Button Mushrooms (sliced)
• 1 Teaspoon Salt
• ½ Teaspoon Pepper
• 2 Cups Provolone Cheese (Shredded)
• 1 Egg
• Canola Oil for Frying

Directions

• Heat the olive oil in a large skillet and add the peppers and onions.
• Saute for 5 minutes until the onions are translucent and the peppers begin to soften.
• Add the mushrooms, jalapenos, salt and pepper and cook for another 3-5 minutes.
• Add the steak and cook together for an additional 5 minutes or until steak is medium rare.
• Remove from heat and allow to cool.
• Add all the cooked ingredients to a food processor and chop into very small pieces blended together.
• Heat the canola oil in a medium to large sauce pan until it reaches 350 degrees.
• Meanwhile lay out the egg roll wrappers and add a large pinch of cheese followed by a scoop of the steak mixture.
• Roll the egg rolls up according to the instructions on the package and seal with egg wash.
• Fry the egg rolls for about 2-4 minutes each, rolling over to fry each side.
• Remove and server.