Ingredients
For the Filling
Ribeye steak 🥩: 1 lb, thinly sliced
Green bell pepper 🌶️: 1, finely chopped
Onion 🧅: 1 small, finely chopped
Provolone cheese 🧀: 1 cup, shredded
Cheddar cheese 🧀: 1/2 cup, shredded
Salt and black pepper 🧂: To taste
Olive oil 🫒: 2 tbsp
For the Egg Rolls
Egg roll wrappers 🥢: 12-14
Egg wash 🥚: 1 egg, beaten
Vegetable oil 🛢️: For frying
For the Cheese Sauce
Butter 🧈: 2 tbsp
Flour 🍞: 2 tbsp
Milk 🥛: 1 cup
Cheddar cheese 🧀: 1/2 cup, shredded
Salt and black pepper 🧂: To taste
Step-by-Step Instructions
1️⃣ Prepare the Filling
Heat olive oil 🫒 in a skillet over medium heat. Sauté onions 🧅 and peppers 🌶️ until softened.
Add the thinly sliced steak 🥩 and cook until browned. Season with salt and black pepper 🧂.
Remove from heat and stir in shredded provolone 🧀 and cheddar 🧀 until melted. Let cool slightly.
2️⃣ Assemble the Egg Rolls
Lay an egg roll wrapper 🥢 flat and place a spoonful of the filling in the center.
Fold the sides over the filling, then roll tightly, sealing the edge with egg wash 🥚. Repeat with remaining wrappers and filling.
3️⃣ Fry the Egg Rolls
Heat vegetable oil 🛢️ in a deep skillet or fryer to 350°F (175°C).
Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
4️⃣ Make the Cheese Sauce
In a saucepan, melt butter 🧈 over medium heat. Whisk in flour 🍞 and cook for 1 minute.
Gradually add milk 🥛, whisking until thickened.
Stir in shredded cheddar 🧀 until smooth and season with salt and pepper 🧂.
5️⃣ Serve
Serve the crispy egg rolls hot with the cheese sauce on the side for dipping.
Pro Tip:
Add diced jalapeños 🌶️ to the filling for a spicy twist or a drizzle of hot sauce in the cheese sauce for extra heat.
