Ingredients:
- 8 egg roll wrappers
- 8 slices lean roast beef, thinly sliced
- 1 cup shredded reduced-fat provolone cheese
- 1 cup sliced bell peppers (green, red, and/or yellow)
- 1 cup sliced onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooking spray
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onions to the skillet and cook until softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper to taste.
- Lay out an egg roll wrapper on a clean, dry surface. Place a slice of roast beef in the center of the wrapper, followed by a spoonful of the cooked bell peppers and onions, and a sprinkle of shredded provolone cheese.
- Fold the sides of the egg roll wrapper over the filling, then roll it up tightly, sealing the edges with a bit of water.
- Place the assembled egg rolls on the prepared baking sheet, seam side down. Lightly spray the tops of the egg rolls with cooking spray.
- Bake in the preheated oven for 20-25 minutes, or until the egg rolls are golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
- Serve your WW Philly Cheesesteak Egg Rolls with your favorite dipping sauce, such as marinara, spicy mustard, or creamy horseradish sauce.
