Philly cheesesteak egg rolls

Philly cheesesteak egg rolls 🤤🤤
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 yellow onion , chopped
1/2 green bell pepper , chopped
12 slices American Cheese
24 egg roll wrappers
small bowl of water
canola oil , for frying
Note: click on times in the instructions to start a kitchen timer while cooking.
-Start by browning the beef in the skillet.
-Try to brown without breaking up the meat too much, get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size [you want to avoid taco meat consistency]).
-Add the salt, pepper and Worcestershire sauce, stir gently and remove from pan.
-Add the butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized.
-Once browned, add the meat back in and combine together.
-Let the mixture cool while you prepare your egg roll wrappers and cheese.
-Lay them on a flat surface and place a half a slice of American cheese on the wrapper.
-Add three tablespoons of the meat mixture on top of the cheese.
-Starting from the bottom left pull corner over the meat, then fold the two sides in.
-Wet the edges and roll tightly.
-Set a pan to heat with canola oil, about an inch high would do the trick.
-Add 3-4 egg rolls in them at once.
-Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.

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