👩🍳 Instructions:
1. Cook the Filling:
- Heat a skillet over medium-high heat.
- Sauté onions and peppers in 1 tbsp oil for 3–4 minutes until softened.
- Add thinly sliced steak, season with salt and pepper, and cook until browned (about 2–3 minutes).
- Remove from heat and let cool slightly.
- Stir in shredded cheese while still warm so it melts slightly.
2. Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface, corner pointing toward you.
- Spoon 2–3 tbsp of the cheesesteak filling in the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal with a dab of water.
- Repeat with remaining wrappers and filling.
3. Cook the Egg Rolls:
Option 1: Pan-Fry (Crispy & Golden)
- Heat 2–3 tbsp vegetable oil in a skillet over medium heat.
- Cook egg rolls 2–3 minutes per side until golden brown. Drain on paper towels.
Option 2: Oven-Bake (Healthier)
- Preheat oven to 425°F (220°C).
- Brush or spray egg rolls lightly with oil and bake 15–20 minutes, turning halfway, until golden and crispy.
4. Serve:
- Serve warm with ketchup, cheese sauce, or hot sauce for dipping.
💛 Ashley’s Tips:
- Use leftover steak or roast beef for a super quick version.
- Add mushrooms or banana peppers for extra flavor.
- For extra cheesy pull-apart bites, mix cheddar and provolone in the filling.
If you want, I can also give you an Air Fryer version — it’s extra crispy and perfect for making a big batch quickly!
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