Ingredients:

– 1 lb Ribeye Steak, thinly sliced
– 1 package Provolone & Mozzarella Blend, shredded
– 4 oz Philadelphia Cream Cheese (optional)
– 1 Yellow Onion, chopped
– 8 oz Mushrooms, chopped
– 1 Green Bell Pepper, chopped
– 1 package Egg Roll Wrappers
– 1 tablespoon Olive Oil
– 1 Egg, for egg wash
– Neutral Frying Oil

For the Philly Cheesesteak Marinade:
– 1/2 tablespoon Baking Soda
– 1 tablespoon Vinegar
– 1 teaspoon Sugar
– 1 teaspoon Garlic Salt
– 1 tablespoon Onion Powder
– 1 tablespoon Crushed Rosemary
– 2 tablespoons Worcestershire Sauce

Instructions:

1. Marinate the Steak:
In a large mixing bowl, combine all the marinade ingredients. Add the thinly sliced ribeye steak, toss to coat, cover, and marinate for at least 1 hour.
2. Sauté the Steak & Vegetables:
Heat 1 teaspoon of olive oil in a sauté pan over high heat. Cook the marinated steak for about 3-5 minutes until browned but not overcooked. Remove the steak and set aside.
In the same pan, sauté the chopped onions, mushrooms, and bell peppers for 3-4 minutes until they begin to darken. Combine the cooked steak and vegetables in a large mixing bowl.
3. Fill & Wrap the Egg Rolls:
Place an egg roll wrapper in a diamond shape in front of you. Apply egg wash to the edges.
Add a layer of the Philly cheesesteak filling and top with shredded cheese. For extra creaminess, add a dab of cream cheese.
Roll the wrapper tightly around the filling, folding in the sides as you go. Repeat with the remaining wrappers.
4. Deep-Fry the Egg Rolls:
Heat neutral oil in a stock pot to 350°F. Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes until golden brown, flipping once during cooking.
Remove the egg rolls and let them cool on a wire rack for 5 minutes.
5. Serve:
Enjoy these Philly Cheesesteak Egg Rolls on their own or with a rich, spicy dipping sauce like Cowboy Butter!

Prep Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 15 minutes | Servings: 6