Ingredients and Weight: - 3 sheets of egg roll wrappers (150g) - 1 pound (450g) thinly sliced ribeye steak - 1 small onion (100g), chopped - 1 green bell pepper (120g), chopped - 1 red bell pepper (120g), chopped - 2 tablespoons (30ml) olive oil - 1 teaspoon (5g) salt - 1/2 teaspoon (2.5g) black pepper - 1/2 cup (120ml) shredded cheddar cheese (60g) - 1/2 cup (120ml) shredded mozzarella cheese (60g)
Preparation Time: - 15 minutes
Cooking Time: - 10 minutes
Difficulty Level: - 2 (Easy)
Preparation Method Steps: 1. Heat the olive oil in a large skillet over medium heat. 2. Add the sliced ribeye steak and cook until browned on all sides. 3. Remove the steak from the skillet and chop it into small pieces. 4. Add the chopped onion, bell peppers, salt, and pepper to the skillet and cook until the vegetables are softened, about 5 minutes. 5. Add the chopped ribeye steak back to the skillet and stir to combine. 6. Lay out an egg roll wrapper on a flat surface. 7. Place a small amount of the steak filling in the center of the wrapper. 8. Top with the shredded cheddar cheese and mozzarella cheese. 9. Fold the egg roll wrapper up and around the filling, starting from the bottom corners and working your way to the top. 10. Crimp the edges to seal. 11. Repeat with the remaining egg roll wrappers and filling.
Nutritional Information: - Calories: 250 - Protein: 20g - Carbohydrates: 25g - Fat: 15g
Dish Characteristics: - Crispy and savory - Cheesy and flavorful - Perfect for a party or appetizer
User Comments: - "These egg rolls are delicious! They have the perfect balance of flavors and the egg roll wrappers are crispy." - "I love the combination of steak, cheese, and bell peppers. These egg rolls are a great way to use up leftover steak." - "These egg rolls are easy to make and they're always a hit with my guests."
Special Precautions and Tips: - Make sure to use thinly sliced ribeye steak for best results. - If you don't have egg roll wrappers, you can use wonton wrappers instead. - To make the egg rolls ahead of time, assemble them and place them on a baking sheet. Cover them with plastic wrap and refrigerate for up to 2 days. When ready to cook, fry them in hot oil until golden brown.