Cheesesteak Egg Rolls

Here’s a crispy, savory recipe for Cheesesteak Egg Rolls — all the delicious flavors of a Philly cheesesteak wrapped in a crunchy egg roll wrapper. Perfect for game day, parties, or anytime you want a fun twist on a classic!

🥩🧀 Cheesesteak Egg Rolls

Ingredients (Makes about 8 egg rolls)

• 1 tablespoon vegetable oil

• 1 small onion, thinly sliced

• 1 small green bell pepper, thinly sliced

• 8 oz thinly sliced steak (ribeye, sirloin, or flank steak)

• Salt and pepper, to taste

• 1 cup shredded provolone or mozzarella cheese

• 8–10 egg roll wrappers

• Oil for frying (vegetable or canola)

👩‍🍳 Instructions

1. Cook the filling:

   • Heat 1 tbsp oil in a skillet over medium-high heat.

   • Sauté onions and bell peppers until soft, about 4–5 minutes. Remove and set aside.

   • Add steak to the skillet, season with salt and pepper, and cook quickly until browned but still tender, about 2–3 minutes.

   • Return onions and peppers to the pan, stir to combine, then remove from heat and let cool slightly.

2. Assemble egg rolls:

   • Lay one egg roll wrapper on a clean surface with a corner pointed toward you (diamond shape).

   • Spoon about 2–3 tablespoons of the steak mixture in the center. Sprinkle with cheese.

   • Fold the bottom corner over the filling, then fold in the two side corners and roll tightly. Seal edges with a little water.

3. Fry the egg rolls:

   • Heat oil in a deep skillet or fryer to 350°F (175°C).

   • Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.

   • Drain on paper towels.

4. Serve:

   • Serve hot with ketchup, spicy mustard, or your favorite dipping sauce.

📝 Tips:

• For a lighter version, bake at 400°F (200°C) for 15–20 minutes, turning halfway.

• Add sautéed mushrooms or garlic for extra flavor.

• Use hoagie or sandwich steak cuts thinly sliced for authenticity.