🥡 Philly Cheesesteak Egg Rolls
Ingredients (makes ~8 egg rolls):
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1/2 lb (225g) thinly sliced ribeye or deli roast beef (chopped)
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1 tbsp oil (olive or avocado)
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1/2 green bell pepper, diced
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1/2 onion, finely sliced
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1/2 cup mushrooms (optional), chopped
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Salt & pepper to taste
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1 tsp Worcestershire sauce (optional, for extra umami)
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4–6 slices provolone cheese or 1 cup shredded
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8 egg roll wrappers
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Oil for frying (or spray for air frying)
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Small bowl of water (to seal edges)
Instructions:
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Cook Filling:
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Heat 1 tbsp oil in a pan over medium heat.
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Add onions, peppers, and mushrooms. Sauté until soft (5–7 min).
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Add beef, season with salt, pepper, and Worcestershire. Cook just until warmed through if using deli meat, or until browned if raw.
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Assemble Egg Rolls:
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Place an egg roll wrapper in a diamond shape.
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Add a strip of cheese and a heaping spoonful of the beef filling.
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Fold bottom corner over the filling, then fold in sides and roll tightly.
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Wet the top corner with water to seal.
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Cook:
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To fry: Heat oil (350°F/175°C) and fry 2–3 minutes per side until golden and crisp.
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To air fry: Spray with oil and air fry at 390°F (200°C) for 8–10 minutes, flipping halfway.
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Serve:
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Let cool slightly and serve with cheese sauce, garlic aioli, or horseradish mayo.
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🔁 Variations:
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Use American cheese, cheddar, or mozzarella instead of provolone.
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Swap ribeye for shaved steak, ground beef, or even chicken Philly style.
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Add hot sauce or jalapeños for heat.
Want a low-carb or keto version using cheese wraps or lettuce instead?