Description
Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak sandwich with the crispy, golden exterior of an egg roll. Thinly sliced ribeye or sirloin steak, sautéed onions and bell peppers, and melted provolone or mozzarella cheese are wrapped in egg roll wrappers and fried to perfection, making a delicious appetizer or game day snack.
Ingredients
Scale
Filling
- 1 lb thinly sliced ribeye steak or sirloin
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 small green bell pepper, diced
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded provolone or mozzarella cheese
Wrapper and Frying
- 10 egg roll wrappers
- Vegetable oil for frying
Instructions
- Sauté Vegetables: In a large skillet, heat olive oil over medium-high heat. Add the diced onion and bell pepper, sautéing for 3–4 minutes until softened and fragrant.
- Cook Steak: Add the thinly sliced ribeye or sirloin steak to the skillet and cook for 3–4 minutes until browned. Season with garlic powder, salt, and pepper. Remove from heat and let the mixture cool slightly.
- Add Cheese: Once the steak mixture has cooled, stir in the shredded provolone or mozzarella cheese until evenly combined.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2–3 tablespoons of the cheesesteak filling into the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water. Repeat for all wrappers and filling.
- Heat Oil: Heat vegetable oil in a deep skillet or pot to 350°F (175°C), ensuring there is enough oil to submerge the egg rolls.
- Fry Egg Rolls: Fry the egg rolls in batches for 3–4 minutes each, turning occasionally, until they are golden brown and crispy on all sides.
- Drain and Serve: Remove the fried egg rolls and drain on paper towels to remove excess oil. Serve hot with cheese sauce, ketchup, or your favorite dipping sauce.
Notes
- For a lighter version, bake the egg rolls at 400°F for 18–20 minutes, brushing lightly with oil before baking.
- Egg rolls can be assembled ahead of time and frozen before frying. Fry directly from frozen, adding a minute or two to the cooking time.
