Philly Cheese Steak Egg Rolls

This idea came from two things in the fridge that we needed to use.  Egg roll wrappers and roast beef deli meat.  In the past I made some of those fabulous philly cheese steak stuffed peppers so this was a twist on that idea.

Let's Get Crafty!
Preheat the oven to 425

Let's get those veggies going and softened up:
2 tablespoons unsalted butter
1/2 cup onion, diced
3/4 cup peppers, diced (I used a yellow and red combo because I love the colors!)
Saute for 5-6 minutes on medium low until softened and starting to brown.

Then it's time to get more ingredients added to the veggies to pull the filling together:
1 can french onion soup
1/2 cup mozzarella cheese
7 oz roast beef, cut up into slices
Throw everything in with the veggies and simmer for a few minutes until the cheese melts and it's all combined nicely.

Roll 'em up:
1 package egg roll wrappers (this recipe made 11 for us)  Be sure to use tongs putting the meat on the egg roll wrappers.  This helps limit the moisture so it doesn't make a big mess while baking!

Spray them individually with Pam to help them brown up in the oven.

Bake for 20 minutes until they are slightly browned and crispy.

I LOVE using egg roll wrappers to use up leftovers in the fridge in a fun way.  To use the remaining 9 we had from the package we also made taco egg rolls with some leftover turkey taco meat and added some frozen corn and cheese.

So... I'm a lover of sauce... Are you curious about the sauce shown in the picture?  I let the liquid cool that had the meat and veggies in it and added 1/4 cup sour cream.  It worked perfect!  I added some green chiles to mine to kick up the heat.

Thanks for stopping by!  Hope you have a great day.