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Baked Philly Cheesesteak Egg Rolls

Author Jesseca

Ingredients

  • 1 tablespoon Pompeian Extra Light Olive Oil
  • 1/2 red onion chopped
  • 1 each green and red pepper chopped
  • 1 lb steak of your choice or roast beef thinly sliced
  • salt and pepper
  • 1 package egg roll wrappers
  • American cheese slices pepper jack, cheddar, or cream cheese
  • Pompeian coconut oil spray

Instructions

  • Preheat your oven to 425 degrees. Line a baking tray with foil and set aside.
  • Season your meat with salt and pepper. Set aside.
  • Heat the oil in a medium sauce pan. Stir in the onion and peppers. Cook 5 minutes or until the veggies begin to sweat.
  • Stir in your thinly sliced meat and continue to cook until meat is no longer pink. Remove from the heat and drain any liquid.
  • Lay out one egg roll wrapper. Lay half a slice of your preferred cheese and a large spoon full of your steak and veggie mixture. Wrap as tightly as you can and place on your baking tray. Continue until all of the filling is used.
  • Lightly spray both sides of your egg rolls with cooking spray. Bake 10-15 minutes, turning halfway through, until crisp on both sides.