Egg Rolls Filled with Philly Cheesesteak are a delicious twist on traditional egg rolls, packed with the flavors of a classic Philly cheesesteak. Tender beef, sautéed onions, and melted cheese are wrapped in a crispy egg roll shell, making for an irresistible snack or appetizer. These are perfect for parties, game days, or just when you’re craving something savory and unique!
Philly Cheesesteak Egg Rolls Recipe
Ingredients:
- 1 lb (450g) thinly sliced ribeye steak (or sirloin steak), cut into small strips
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1/2 cup provolone cheese, shredded (or mozzarella)
- 1/2 cup cheddar cheese, shredded (or American cheese for a more authentic taste)
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 10-12 egg roll wrappers
- Vegetable oil (for frying)
Instructions:
1. Cook the Steak:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the sliced ribeye steak and cook for about 3-4 minutes until browned and cooked through. Use a spatula to break up the steak into smaller pieces while cooking.
- Remove the steak from the skillet and set aside.
2. Sauté the Vegetables:
- In the same skillet, add a little more oil if needed and sauté the chopped onion and bell pepper (if using) over medium heat until softened, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
3. Combine Steak and Vegetables:
- Return the cooked steak to the skillet with the sautéed onions and peppers. Stir in the soy sauce and Worcestershire sauce, and cook for 1-2 more minutes to combine all the flavors.
- Remove the skillet from the heat and let the mixture cool for a few minutes.
4. Add the Cheese:
- Stir in the shredded provolone and cheddar cheese (or your cheese of choice) until melted and combined with the steak and vegetable mixture.
- Taste and adjust seasoning with salt and pepper.
5. Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface with one corner facing you (like a diamond shape).
- Place about 2-3 tablespoons of the Philly cheesesteak mixture in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to close the egg roll. Wet the top corner of the wrapper with a little water to seal it shut.
- Repeat with the remaining egg roll wrappers and filling.
6. Fry the Egg Rolls:
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). If using a skillet, make sure the oil is about 2-3 inches deep.
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.
- Remove the egg rolls from the oil and drain on paper towels.
7. Serve:
- Serve the Philly cheesesteak egg rolls hot with a side of ranch dressing, marinara sauce, or your favorite dipping sauce.
Tips:
- Meat Choice: While ribeye is the most authentic choice for Philly cheesesteaks, you can also use flank steak or sirloin for a leaner option.
- Cheese: American cheese is traditionally used in Philly cheesesteaks, but provolone and cheddar give a nice flavor combination for the egg rolls. You can experiment with other cheeses too.
- Baking Option: If you prefer baking instead of frying, preheat the oven to 400°F (200°C). Brush the egg rolls with a little oil and bake on a lined baking sheet for about 20-25 minutes, turning halfway, until golden and crispy.
- Make Ahead: You can assemble the egg rolls ahead of time and refrigerate them for up to 1-2 hours before frying or baking.
These Philly Cheesesteak Egg Rolls are the perfect fusion of two comfort foods, crispy on the outside and oozing with cheesy, savory goodness on the inside. They’re sure to be a hit at your next gathering! Enjoy!