24 egg roll wrappers
12 slices American cheese
3/4 cup vegetable oil for frying
Instructions
Heat a skillet over medium heat. Cook the ground beef, breaking it apart as little as possible, until browned and still the size of peas, about 5 to 7 minutes.
Add Worcestershire sauce, salt, and pepper to the beef. Stir gently and remove the mixture from the pan.
Melt butter in the same skillet. Add chopped onion and bell pepper; cook and stir until browned, about 5 to 7 minutes.
Return the beef mixture to the skillet and stir to combine. Let the filling cool while preparing the wrappers.
Lay the egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each wrapper. Add 3 tablespoons of the filling on top of each egg roll.
Pull the bottom left corner over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly.
Heat about 1 inch of oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, about 3 to 4 minutes. Repeat with the remaining egg rolls.
Tips for the Best Philly Cheesesteak Egg Rolls
Steak: Ribeye or flank steak can also be used, or even ground hamburger. Cut your steak into bite-sized pieces for easier eating and filling.
Cheese: Swap out the Monterey Jack with provolone slices, Swiss, or spice it up with pepper jack cheese.
Peppers and Onions: Use red, yellow, or orange peppers for a pop of color, or try using a red onion. Chop them into bite-sized pieces for easier eating.
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