Philly Cheesesteak Egg Rolls are a fun, crispy twist on the classic Philly cheesesteak! The egg roll wrapper adds a nice crunch while the beef, cheese, and sautéed veggies inside bring all the deliciousness of a cheesesteak in a portable, bite-sized form.
Here’s how you can make them:
Ingredients:
- For the filling:
- 1 lb ribeye steak (or flank steak), thinly sliced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce (optional)
- 1 cup provolone cheese or American cheese, shredded or sliced thin (or a mix)
- For the egg rolls:
- 10 egg roll wrappers (can find them in most grocery stores)
- 1 egg (for sealing the wrappers)
- Oil for frying (vegetable or canola oil works well)
Instructions:
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Prepare the filling:
- Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through (about 4-5 minutes). Remove the steak from the pan and set it aside.
- In the same skillet, add the chopped onion, bell pepper (if using), and garlic. Sauté until the vegetables are softened and lightly caramelized, about 5-7 minutes.
- Return the steak to the skillet with the vegetables. Add the Worcestershire sauce if using, and stir to combine. Remove from heat and let the mixture cool for a few minutes.
- Stir in the shredded or sliced cheese, allowing it to melt and combine with the beef and veggies.
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Assemble the egg rolls:
- Lay an egg roll wrapper on a flat surface, with a corner pointing toward you (like a diamond shape).
- Place a few spoonfuls of the Philly cheesesteak filling in the center of the wrapper, making sure not to overfill it. You want to have enough room to roll the egg roll without spilling.
- Fold the bottom corner of the wrapper over the filling, then fold in the two side corners.
- Brush a little beaten egg along the top edge of the wrapper to seal it, then roll tightly (like you would a burrito) until the egg roll is sealed.
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Fry the egg rolls:
- Heat about 2-3 inches of oil in a deep frying pan or Dutch oven over medium-high heat (350°F or 175°C).
- Carefully add the egg rolls, a few at a time, and fry for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
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Serve: Serve your Philly Cheesesteak Egg Rolls hot with a side of dipping sauce like ranch, ketchup, or even a spicy sriracha mayo for an extra kick!
Tips:
- For an extra cheesy filling, you can mix in some cream cheese with the provolone or American cheese.
- If you prefer to bake them instead of frying, brush the egg rolls with a little oil and bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.
- You can also freeze the assembled egg rolls before frying—just freeze them on a baking sheet, then transfer to a bag or container. Fry directly from frozen, adding a couple of extra minutes to the cook time.
These egg rolls are packed with all the deliciousness of a Philly cheesesteak but in a crispy, handheld form. They’re perfect for game days, parties, or just as a tasty treat! 🍴
Would you like to pair them with a side or dipping sauce? Or any other ideas on how to customize them?