Cheese steak egg rolls with ranch pepper rings

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Cooking spray
1 cup sliced onions
2 cooked fillet or rib-eye steaks, sliced thinly
8 spring roll wrappers
175g to 250g provolone cheese
2 large yellow or red peppers, sliced crosswise into rounds
1 packet dry ranch dip mix
1) Preheat the oven to 200C/Gas 6. Coat two baking sheets with cooking spray.

2) Coat a large skillet with cooking spray and set the pan over medium-high heat. Add the onions and cook for 3 minutes, until soft. Push the onions over to the side of the pan, add the steak and cook for 1 minute.

3) Transfer the spring roll wrappers to a flat surface. Place one-eighth of the steak, onions and provolone cheese in the bottom third of each wrapper. Roll each wrapper once, fold in the ends, then roll up completely. Place the finished rolls on the prepared baking sheet and spray with cooking spray.

4) Arrange the peppers on a separate baking sheet and spray with cooking spray. Coat with the ranch mix.

5) Roast the cheese steak egg rolls and peppers for 15 minutes, until the wrappers are golden brown and the peppers are soft.

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