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Heat olive oil in a large pan over medium heat. Add the sliced onions and bell peppers and sauté until they are soft and slightly caramelized (about 5-7 minutes). Remove from the pan and set aside.
Cook the Beef:
In the same pan, add the thinly sliced beef. Season with salt and pepper, and cook for 3-5 minutes, until the beef is browned and cooked through. Add the sautéed veggies back into the pan with the beef and mix well.
Assemble the Egg Rolls:
Lay out an egg roll wrapper on a clean surface. Spoon a small amount of the beef and veggie mixture onto the center of the wrapper. Sprinkle a generous amount of shredded provolone cheese on top. Fold in the sides of the wrapper and tightly roll it up, sealing the edge with a little water.
Fry the Egg Rolls:
Heat enough oil in a deep pan or fryer to submerge the egg rolls. Once the oil is hot, carefully add the egg rolls to the pan. Fry for 3-4 minutes, or until golden brown and crispy on all sides. Remove from oil and drain on paper towels.
Serve:
Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauce, such as marinara or ranch.
Serving and Storage Tips:
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