• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15


  • Cooking spray
  • 1 cup sliced onions
  • 2 cooked fillet or rib-eye steaks, cut into thin slices
  • 8 spring roll wrappers
  • 6 to 8 ounces provolone cheese
  • 2 large yellow or red bell peppers, sliced crosswise into rounds
  • 1 packet dry ranch dip mix


  • Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray.
  • Coat a large skillet with cooking spray and set pan over medium-high heat. Add onions and cook 3 minutes, until soft.
  • Push onions over to the side of pan, add steak to pan and cook 1 minute. Transfer spring roll wrapper to a flat surface.
  • Top with steak, onions and provolone cheese in bottom third of wrapper.
  • Roll wrapper one time, fold in ends, and roll up.
  • Place on prepared baking sheet and spray with cooking spray.
  • Arrange peppers on separate baking sheet and spray with cooking spray.
  • Coat with ranch mix.
  • Roast cheese steak egg rolls and peppers 15 minutes, until wrappers are golden brown and peppers are soft.


I found this recipe by Robin Miller on while trying to find creative ways to use egg roll wrappers.

Categories: Appetizer  Beef  Main Dish  Oven 

Author Credit: Robin Miller

Website Credit:

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