In Philly I Roll like this...
The classic Philly Cheesesteak is a sandwich typically made with thinly sliced ribeye steak, caramelized onion, and provolone cheese served on a hoagie roll.
This popular sandwich has its roots in the city of Philadelphia, Pennsylvania.
I'm bringing this sandwich right into my Midwest kitchen and changing it up a bit!
I bought a tender flank steak instead of the ribeye..have you seen the prices of ribeye lately? I also added some green bell pepper to mine and rolled this baby up in egg roll wraps( had some leftovers)! Lol
You'll be thanking me after you try this scrumptious recipe!
2 tbsp. butter
1 tbsp. Olive oil
1/2 large green bell pepper, chopped
1/2 small yellow onion, chopped
1 pound boneless rib eye steak or flank steak, coarsely chopped
salt and pepper, to taste
6 slices provolone cheese
12 egg roll wrappers
oil for frying
ranch for dipping, optional
Melt 1 tbsp. butter in a large skillet over medium high heat. Add olive oil to skillet and heat. Add the peppers and onion and sauté 3-4 minutes or until softened. Remove the vegetables from the skillet and cover to keep warm. Melt rest of the butter and add the chopped flank steak to the pan. Season with salt and pepper to taste.
Cook the steak for approx. 4-5 minutes or until browned and just cooked through. Place the peppers and onions back into the skillet with the steak. Lay out an egg roll wrapper and place 1/2 of a slice of provolone cheese in the center. Spoon 2-3 tablespoons of steak filling onto cheese on each egg roll wrapper and fold according to package directions, brushing olive oil to seal the edges of the wrappers as you go.
Pour about 2 inches of oil into a deep skillet such as cast iron. Heat the oil to about 350 degrees. Fry 4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-4 minutes. Drain on paper towels, then serve with favorite dipping sauce such as ranch!