Philly Cheesesteak egg rolls

Instructions

Note: Click on times in the instructions to start a kitchen timer while cooking.

1. Start by browning the beef in the skillet.
2. Try to brown without breaking up the meat too much; get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size; you want to avoid taco meat consistency.).
3. Add the salt, pepper, and Worcestershire sauce, stir gently, and remove from the pan.
4. Add the butter to the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized.
5. Once browned, add the meat back in and combine together.
6. Let the mixture cool while you prepare your egg roll wrappers and cheese.
7. Lay them on a flat surface and place half a slice of American cheese on the wrapper.
8. Add three tablespoons of the meat mixture on top of the cheese.
9. Starting from the bottom left, pull the corner over the meat, then fold the two sides in.
10. Wet the edges and roll tightly.
11. Set a pan to heat with canola oil; about an inch high would do the trick.
12. Add 3–4 egg rolls to them at once.
13. Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.

Recipe Notes

• Make sure to keep the wrappers covered when you aren’t actively using them so they don’t dry out.
• You don’t really want to crowd the pan because they may stick together, or it could even drop the temperature too far.
• Avoid cooling on napkins and paper towels; you don’t want to capture steam under the egg roll; it will create sogginess.