Here’s a delicious twist on a classic sandwich — Philly Cheesesteak Egg Rolls! Crispy on the outside, cheesy and savory on the inside. Perfect for parties, game day, or anytime you’re craving indulgent finger food.
🧀🥩 Philly Cheesesteak Egg Rolls
Ingredients (Makes about 10 egg rolls):
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1 tbsp olive oil
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1/2 lb (225g) ribeye steak (or deli roast beef), finely chopped
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1 small onion, diced
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1 small green bell pepper, diced (optional)
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1/2 cup mushrooms, chopped (optional)
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Salt & black pepper, to taste
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4 oz (about 1 cup) shredded provolone, American, or Cheez Whiz
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10 egg roll wrappers
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Oil for frying (vegetable or canola)
Optional dip: spicy mayo, ranch, or cheese sauce
🔪 Instructions:
1. Cook the filling:
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In a skillet, heat olive oil over medium-high heat.
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Add onions (and bell peppers/mushrooms if using). Sauté until softened.
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Add chopped steak, season with salt & pepper, and cook until browned and just cooked through (about 3–5 mins).
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Remove from heat and let cool slightly.
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Stir in shredded cheese or melt cheese directly into the warm filling.
2. Assemble the egg rolls:
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Lay out an egg roll wrapper in a diamond shape.
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Spoon 2–3 tablespoons of filling into the center.
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Fold bottom corner over filling, then fold in both sides. Roll tightly, sealing the top corner with a dab of water.
3. Fry:
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Heat 2–3 inches of oil in a deep skillet to 350°F (175°C).
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Fry egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes).
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Drain on paper towels.
Air Fryer Option:
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Lightly spray with oil and air fry at 390°F (200°C) for 10–12 minutes, flipping halfway.
🍽 Serve With:
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Spicy mayo (mix mayo + sriracha or hot sauce)
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Cheese sauce (classic for that Philly feel)
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Ketchup or ranch, if that’s your thing!