Description
These crispy Philly Cheesesteak Egg Rolls combine the classic flavors of a traditional Philly cheesesteak sandwich with the crunch of a golden egg roll wrapper. Loaded with tender beef, melted cheese, and sautéed onions and peppers, they make the perfect appetizer or game-day snack.
Ingredients
Units
Scale
- 1 lb ribeye steak or thinly sliced beef (or substitute with ground beef)
- 1 small onion, finely diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced (optional)
- 1 cup provolone cheese, shredded (or substitute with white American cheese)
- 12 egg roll wrappers
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Vegetable oil, for frying
Instructions
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Prepare the Filling:
- Heat olive oil in a skillet over medium heat.
- Add diced onions and bell peppers, sauté until soft (about 5 minutes).
- Add thinly sliced beef and cook until browned, seasoning with salt and pepper.
- Remove from heat and stir in shredded cheese until melted and combined. Let cool slightly.
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Assemble the Egg Rolls:
- Place an egg roll wrapper on a flat surface with a corner facing you (diamond shape).
- Add 2-3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with water.
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Fry the Egg Rolls:
- Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy skillet.
- Fry egg rolls in batches for 3-4 minutes until golden brown and crispy.
- Drain on paper towels.
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Serve:
- Serve hot with cheese sauce, ranch dressing, or ketchup for dipping.
Notes
- You can bake these egg rolls at 400°F (200°C) for 15-20 minutes for a healthier option—just brush them with oil first.
- Swap out provolone for mozzarella or cheddar for a different flavor twist.
- Freeze uncooked egg rolls for up to 2 months; fry directly from frozen.