1 pound ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
1 yellow onion, chopped
1/2 green bell pepper, chopped
24 egg roll wrappers
12 slices American cheese
3/4 cup vegetable oil for frying
Heat a skillet over medium heat. Cook the ground beef until browned, ensuring to keep the pieces as large as peas, approximately 5 to 7 minutes.
Add Worcestershire sauce, salt, and pepper to the beef. Stir gently and remove the mixture from the pan.
Melt butter in the skillet. Add chopped onion and bell pepper; cook and stir until browned, about 5 to 7 minutes. Return the beef mixture to the skillet and stir to combine. Let the filling cool while preparing the wrappers.
Assemble the Egg Rolls:
Lay egg roll wrappers on a flat surface. Place half a slice of American cheese onto each wrapper.
Add 3 tablespoons of the beef filling on top of each egg roll wrapper.
Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go. Roll tightly to seal.
Fry the Egg Rolls:
Heat about 1 inch of oil in a large saucepan over medium-high heat.
Add 3 to 4 egg rolls at a time and fry until browned, approximately 3 to 4 minutes per side.
Repeat with the remaining egg rolls.
Tips for the Best Philly Egg Rolls:
Steak: Rib eye or flank steak can also be used, or even ground hamburger. Cut your steak into bite-sized pieces for easier eating and filling.
Cheese: Experiment with different cheeses like provolone slices, Swiss, or pepper jack for added flavor.
Peppers and Onions: Add color by using red, yellow, or orange peppers, and try using a red onion. Chop them into bite-sized pieces for easier eating.
Wrappers: Don't worry about folding the egg rolls perfectly. Follow the directions on the back of the package and use a bit of water on the edges to seal them well.
Sauce: These egg rolls are perfect for dipping. Try your favorite cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce for added flavor.
