Philly Cheesesteak Eggrolls with Imported Provolone
All the flavor you love in a classic Philadelphia-style cheesesteak wrapped up in a crispy, fun to eat package! Imported Provolone cheese adds a deliciously sharp edge and melts amazingly in this unique crowd pleasing party dish.Print
- 1 TB olive oil
- 1 large onion thinly sliced
- 1 green bell pepper cut into thin strips
- 1 large clove minced garlic
- 1 lb deli roast beef thinly sliced
- 1 TB Worcestershire sauce
- Vegetable oil for frying
- 8 egg roll wrappers from a 1 lb package
- 24 slices imported Provolone cheese thinly sliced or 2 1/2 lbs, grated
- 1 cup marinara sauce for dipping
Heat olive oil in a large skillet over medium heat. Add onion and pepper and saute for 5-10 minutes, stirring often, until softened. Add garlic and cook for 1 minute. Add roast beef and Worcestershire sauce and stir to combine. Season to taste with salt and pepper. Remove from heat and let cool.
Add vegetable oil to a large deep saute pan and fill to 1 1/2-2” deep. Heat over medium-high heat or until 350 degrees if using a deep fry thermometer.
Assemble Eggrolls: Working one at a time, place an egg roll wrapper on a flat surface with a corner pointing towards you. Place ~3 TB shredded or grated imported Provolone on top, then one scoop of roast beef mixture, top with an additional 2 TB shredded or grated imported Provolone. Roll wrapper around filling rolling away from you, then fold in the sides. Continue rolling to completely enclose filling and seal the opposite corner with a dab of water. Repeat with all 8 egg roll wrappers and place on a small cookie sheet.
Working in batches based on your pan size to avoid crowding, pan or deep fry eggrolls for 2-3 minutes per side or until crispy and evenly browned. Place on a paper towel lined plate to drain while you finish frying the remaining eggrolls. Cut in half crosswise and serve with warm marinara sauce for dipping.