Philly Cheesesteak Egg Rolls
- 1 tbs olive oil
- 1 small onion
- 1 small bell pepper
- 1 lb thinly cut Certified Piedmontese Ribeye
- (we used our Grass Fed, Grass Finished Ribeye)
- 1 cup pepperjack cheese shredded
- 1 package egg roll wrappers
1.Thinly slice onions and peppers
2.Over medium heat, in a sauté pan, add olive oil, onions, and peppers, cool until peppers and onions have begun to sweat, about 2 minutes.
3.Cook your Certified Piedmontese Ribeye with your desired cooking method until medium rare. After it has rested, thinly slice the ribeye.
4.Evenly divide the pepper mixture, steak, and cheese between the egg roll wrappers, and fold according to package directions. Use water or egg wash to seal the egg rolls.
5.Now place egg rolls in an air fryer or cook traditionally in oil to get a nice crispy crust!
6.Fry in batches, to avoid over-crowding.
7.Cook until golden brown.
Serve and enjoy!