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Philly Cheesesteak Egg Rolls

Created by Stacey
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Ingredients
  

  • 1 lb Beef This could be shaved steak, ground beef, sliced ribeye, or deli roast beef
  • 1 Garlic Clove Minced
  • 1 T Steak Seasoning
  • 1 T Worcestershire Sauce
  • 1 Onion Diced
  • 1 Green Bell Pepper Diced
  • 1 c Shredded Cheese I used white cheddar and diced provolone
  • 1 pkg Egg Roll Wraps

Instructions
 

  • In a pan brown the steak with the onions, bell pepper, steak seasoning and Worcestershire sauce.
  • Add the cheese and cool slightly
  • Once the steak mixture has cooled, begin creating your egg rolls
  • In one corner of the egg roll wrapper place ΒΌ c of the meat mixture
  • Roll the wrapper up on rotation then tuck the corners in and roll another rotation
  • Brush the remaining corner with water and do the final rotation, sealing the egg roll shut.
  • Set on a parchment lined baking sheet
  • Once you have rolled all of your egg rolls, either cook fresh or freeze.
  • To freeze the egg rolls, place the baking sheet into your freezer making sure the egg rolls are not touching. Once they have frozen solid, place into a freezer bag.
  • If you are cooking these fresh either fry in a pan of oil until the egg rolls are browned on both sides or Air Fry at 400 degrees for 10 minutes flipping the egg rolls at the 5-minute mark.
  • Once the egg rolls have cooled slightly Enjoy!

Notes

To cook these from frozen, air fry at 350 for 5 minutes then bump up the temperature to 400 and air fry for the remaining 5 minutes. If they are not browned on both sides, flip them over and cook for another 2 minutes.