This twist on the Philly classic is made with shaved ribeye, American cheese, and chopped onions. Everything is wrapped up in a large egg roll wrapper before being fried to perfection!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 white onion
- 12.5 ounces shaved ribeye meat
- garlic powder
- salt and freshly ground black pepper , to taste
- 1 package egg roll wrappers , 14 ounce
- 4 slices white American cheese , cut in half
- 2 large eggs , beaten
- 2 cups oil
Instructions
-
1
Preheat a large skillet over medium heat. Add olive oil and onions and let cook for 4 to 6 minutes, stirring every 2 minutes.
-
2
Once onions are a little crisp, add shaved ribeye meat. Stir in garlic and season with salt and pepper. Continue to cook until steak is fully cooked, about 10 minutes.
-
3
Transfer meat mixture to a large mixing bowl.
-
4
Place an egg roll wrapper on a clear work surface like a diamond and add a slice of cheese. Wet corners with the eggs.
-
5
Fold bottom corner over the filling, fold 2 sides inwards, and roll up tightly.
-
6
Heat oil in a large Dutch oven to 350 degrees F (180 degrees C). Check temperature with a deep fry thermometer.
-
7
Working in batches, add 2 to 3 egg rolls at a time to the hot oil, making sure to not overcrowd the pot. Fry until golden brown, 2 to 5 minutes per side. Transfer to a paper towel lined plate to drain.
-
8
Meanwhile, stir together ketchup and mayonnaise in a bowl for the dipping sauce.
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9
Slice egg rolls diagonally on a cutting board and serve with the dipping sauce.
Nutrition Facts
Per serving
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