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Instructions:
In a large pan over medium heat, melt half of the butter. Add the chopped green bell pepper and onion. Cook for three to four minutes or until softened. Remove the cooked veggies from the pan and set them aside on a plate, covering them to retain their heat.
Melt the remaining butter in the same pan. Add the rib-eye steak to the melted butter. Season with salt and black pepper to taste. Cook the steak for three to four minutes or until browned and cooked through.
Add the prepared veggies back into the pan with the steak and mix well.
Lay out the egg roll wrappers and place half a slice of cheese in the center of each wrapper.
Spoon two to three tablespoons of the steak and veggie filling onto each egg roll wrapper. Fold the wrappers according to the package directions, using water to seal the edges.
Heat oil in a deep frying pan. Fry three to four egg rolls at a time, turning as needed, until golden brown (about three to five minutes).
Place the fried egg rolls on paper towels to drain excess oil. Serve with your favorite dipping sauce.
Notes:
Alternatively, you can coat the egg rolls with cooking spray and bake them at 425°F for 15 to 20 minutes, or until crispy, if preferred.
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