Ingredients
1 green bell pepper, chopped or thinly sliced
1 onion, chopped or thinly sliced
1 ½ tablespoon butter
1 pound ribeye, thinly sliced
Salt and pepper to taste
6 slices of provolone cheese
12 spring roll wrappers
frying oil
Ranch dressing to use for dipping
Instructions
Melt ¾ tablespoon of butter in a pan and add the peppers and onions
Cook 3 to 4 minutes until softened
Remove the peppers and onions from the pan, set aside
Add the other half of the butter to the pan and let it melt
Add sliced rib eye steak
Cook for 3 minutes, until just cooked through, not browned
Turn off the heat of the pan and add the bell pepper and onions to the meat
Arrange your spring roll wrappers diagonally.
Place ½ slice of provolone cheese in the center
Spoon 2 to 3 tablespoons of meat mixture over cheese.
Roll one end over the meat, fold in the sides and finish rolling up the imperial roll
Heat the oil in the pan
Finish rolling all the spring rolls
Place gasket down in mold
Cook for 3 to 5 minutes, until lightly browned
Drain on paper towel and serve with your choice of dipping sauce.
Enjoy!
Nutrition Information:
SERVING: 1
Amount per serving: CALORIES: 180 | TOTAL FAT: 12 g | SATURATED FATS: 6g | TRANS FAT: 6g | CHOLESTEROL: 220mg | SODIUM: 28mg | CARBOHYDRATES: 180g | SUGAR: 22g | PROTEIN: 14g
Love this stuff
Delicious everything thanks
Can hardly wait to try, they look amazing!
Put gasket in mold ? What?
Sorry for any confusion! The instruction to ‘put gasket in mold’ is referring to the process of sealing the egg roll wrappers with a small amount of water or egg wash before filling them with the Philly Cheesesteak mixture. This helps ensure that the egg rolls stay sealed during frying, creating a crispy exterior. Let me know if you have any other questions about the recipe!