Description
These Philly Cheesesteak Egg Rolls are a crispy, delicious twist on the classic Philly cheesesteak sandwich. Filled with tender ribeye steak, sautéed onions and peppers, and melted provolone cheese, then wrapped in crispy egg roll wrappers and fried to golden perfection. Perfect as a snack or appetizer for cheese and meat lovers!
Ingredients
Scale
Beef Filling
- 1 lb ribeye steak (or flank steak, thinly sliced against the grain)
- 1 tbsp olive oil (for cooking)
- 1 medium onion (sliced)
- 1 bell pepper (sliced, optional)
- Salt and pepper (to taste)
Cheese
- 1/2 cup provolone cheese (shredded)
- 1/2 cup Cheez Whiz (optional, for classic Philly cheesesteak flavor)
Egg Rolls
- 8 egg roll wrappers
- 1 egg (beaten, for egg wash)
- Oil for frying (vegetable or canola)
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye or flank steak and cook for 3-4 minutes until browned and cooked through. Season with salt and pepper, then remove the beef from the pan and set aside.
- Sauté Vegetables: In the same skillet, add sliced onions and bell peppers (if using). Cook for 3-4 minutes until softened, seasoning with a pinch of salt and pepper to enhance the flavors.
- Combine Filling: Return the cooked beef to the skillet with the onions and peppers. Stir in shredded provolone cheese and Cheez Whiz if using, allowing everything to melt together. Remove from heat and let the mixture cool slightly for easier handling.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with a corner facing you like a diamond. Place 2-3 tablespoons of the beef and cheese mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upwards. Seal the edge with beaten egg to prevent opening during frying.
- Fry Egg Rolls: Heat about 2 inches of vegetable or canola oil in a deep pan or wok over medium-high heat. Carefully add a few egg rolls at a time and fry for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Serve: Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauces such as ranch, ketchup, or extra Cheez Whiz for an authentic Philly flavor experience.
Notes
- Use flank steak as a budget-friendly alternative to ribeye.
- If you prefer less cheese, omit the Cheez Whiz and use provolone only.
- Ensure the filling is cooled before wrapping to avoid soggy wrappers.
- If you don’t want to deep-fry, egg rolls can also be baked at 400°F for about 15-20 minutes until crispy, turning once.
- For extra crispiness, double fry the egg rolls by frying briefly, letting rest, then frying again until golden.
