Prep Time: 45 mins | Cook Time: 6 mins | Total Time: 1 hr | Yield: 16 Servings
I will never get tired of eating these luscious egg rolls! Every bite of these bad boys is like a rainy Sunday afternoon where you just want to lie down in bed and relax! It’s so smooth that you will thank me for this recipe! Have a beautiful day, friends. Enjoy!
Ingredients:
2 lbs. Ribeye steak, cooked, chopped into small pieces
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper
1/4 c butter, divided
2 green bell peppers, chopped
1 medium onion, chopped
10 pieces provolone cheese, diced
1-2 c vegetable oil
16 Egg roll wrappers
Directions:
1. Add the rib-eye steaks inside a resealable bag, then add the seasonings and Worcestershire sauce. Shake the bag until the steaks are well coated. Allow them to marinate for about 30 minutes or more.
2. Place a large cast-iron skillet on the stove and turn the heat to medium.
3. Add 2 tbsp of butter and allow it to melt.
4. Add the steaks and cook for about 4 minutes on each side.
5. Remove the steaks from the skillet onto a baking sheet.
6. Place the steaks inside the oven and bake for about 15 minutes at 400 degrees F. Make sure to flip them halfway through the cooking process.
7. In the same skillet, add butter and allow it to melt.
8. Add the onions and bell pepper, then sauté until soft. Remove the skillet from the heat.
9. Slice the steaks into bite-size pieces, then put them into the skillet with the sauteed veggies. Stir until well mixed.
10. Add the provolone cheese slices, then stir until well mixed.
For The Egg Rolls:
1. Use water to moisten each of the egg roll wrappers.
2. Add several tablespoons of the mixture in the middle of each wrapper.
3. Fold the sides towards the middle, then fold the bottom side towards the middle as well and seal. Repeat the process with the rest of the ingredients.
4. Place a large frying pan on the stove and turn the heat to medium-high.
5. Add oil and allow it to become hot.
6. Add egg rolls and cook until golden brown. Make sure to cook them in batches to prevent overcrowding.
7. Remove from the skillet onto a clean plate lined with paper towels to drain any excess oil.
8. Serve hot with your preferred sauce. Enjoy!
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