Ingredients:
1
1/2 tablespoons butter
1
green bell pepper chopped
1/2
cup onion chopped
1
pound boneless rib eye steak sliced or coarsely chopped
salt
and pepper to taste
6
slices provolone cheese
12
egg roll wrappers
oil
for frying
ranch
for dipping optional
.
Instructions:
Melt
half of the butter in a large pan over medium high heat. Add the peppers and
onion and cook 3-4 minutes or until softened.
Remove
the vegetables from the pan and cover to keep warm.
Melt
the other half of the butter and add the rib eye to the pan. Season with salt
and pepper to taste.
Cook
the steak for 3-4 minutes or until browned and just cooked through.
Place
the peppers and onions back into the pan with the steak.
Lay
out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
Spoon
approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and
fold according to package directions, using water to seal the edges of the
wrappers as you go.
Pour
2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
Fry 3-4 egg rolls at a time, turning
occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with dipping sauce of your choice.
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