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Prepare the Filling: Melt half of the butter in a large pan over medium-high heat. Add the peppers and onion, cooking until softened. Remove and set aside. In the same pan, melt the remaining butter and cook the rib eye seasoned with salt and pepper until browned.
Combine Filling: Return the peppers and onions to the pan with the steak, mixing well.
Assemble Egg Rolls: Lay an egg roll wrapper flat, place half a slice of cheese in the center, followed by 2-3 tablespoons of the steak mixture. Fold according to the package directions, using water to seal the edges.
Fry: Heat oil to 350 degrees in a deep pan. Fry the egg rolls in batches until golden brown, about 3-5 minutes. Drain on paper towels.
Bake Option: For a lighter version, coat the egg rolls with cooking spray and bake at 425 degrees F for 15-20 minutes until crispy.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 182 kcal | Servings: 12 servings
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