Philly Cheesesteak Egg Rolls
Crispy Philly Cheesesteak Egg Rolls are loaded with thinly sliced steak, sautéed peppers and onions, and melty provolone cheese for an irresistible appetizer or snack.
Servings: 8 servings
Equipment
- large skillet
- rubber spatula or wooden spoon or other cooking utensil
- GranPappy Electric Deep Fryer dutch oven, or other deep pot
- deep-fry thermometer
- spider strainer or tongs
- paper towels
- baking sheets or plate
Ingredients
- 1 pound thinly sliced steak (such as ribeye or sirloin)
- salt and black pepper to taste
- 1 green bell pepper thinly sliced
- 1 small onion thinly sliced
- 8 egg roll wrappers
- 8 slices provolone cheese
- vegetable oil for frying
- ketchup, sriracha mayo, or cheese sauce for dipping, optional
Instructions
- In a large skillet over medium heat, cook the thinly sliced steak until browned. Season with salt and black pepper to taste. Remove the steak from the skillet and set aside.1 pound thinly sliced steak, salt and black pepper
- In the same skillet, add the green bell pepper and onion. Cook until tender and lightly caramelized.1 green bell pepper, 1 small onion
- Return the browned steak to the skillet and mix it with the vegetables. Season with additional salt and black pepper, if needed.
- Lay an egg roll wrapper on a clean work surface. Place one slice of provolone cheese in the center.8 egg roll wrappers, 8 slices provolone cheese
- Add a portion of the steak and vegetable mixture on top of the cheese.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly into a cylinder, moistening the final edge with water to seal.
- Repeat with the remaining ingredients. Keep the prepared egg rolls covered with a damp towel while assembling the rest.
- Heat vegetable oil in a deep pot to 350°F.vegetable oil
- Carefully add the egg rolls to the hot oil a few at a time. Fry until golden brown and crispy, about 3-4 minutes per side.
- Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
- Serve hot with ketchup, sriracha mayo, cheese sauce, or your preferred dipping sauce.ketchup, sriracha mayo, or cheese sauce
Notes
🥡 Storage
- Store cooled leftover Philly Cheesesteak Egg Rolls in an airtight container in the refrigerator for up to 3 days.
♨️ Reheating
- For the best texture, reheat the egg rolls using an oven or air fryer until heated through and crispy.
- Microwaving will warm them but will leave the wrappers much softer.
❄️ Freezing
- Cooked egg rolls can be frozen. Let them cool completely, then place them in a freezer-safe container or bag with parchment paper between layers. Freeze for up to 2 months.
💡 Tips for Best Results
- Slice the steak very thinly.
- Don't overfill the wrappers.
- Seal the wrappers securely with water.
- Keep assembled egg rolls covered with a damp towel.
- Keep the frying oil at 350°F.
- Fry in small batches to prevent overcrowding.
🍳 Alternate Cooking Methods
Air fryer: Lightly brush or spray the egg rolls with oil. Place them seam-side down in the air fryer basket in a single layer, leaving space between them. Air fry at 375°F for 8-10 minutes, turning halfway through, until golden brown and crispy. Work in batches if necessary. Oven: Preheat the oven to 425°F. Place the egg rolls seam-side down on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake for 15-20 minutes, turning halfway through, until crisp and golden brown. For either method, avoid overfilling the wrappers and make sure the edges are sealed well. Since the steak and vegetables are already cooked before the egg rolls are assembled, you're mainly looking for a crisp, browned wrapper and hot, melted cheese.♻️ Leftovers
- Slice leftover egg rolls into smaller pieces and serve them as part of an appetizer platter, or reheat them for a quick lunch or snack.
📝 Notes
- Ribeye or sirloin works well for the steak.
- Your butcher can thinly slice the steak for you.
- Mushrooms or jalapeños can be added to customize the filling.
- Cook the vegetables until tender and lightly caramelized.
- Keep the assembled egg rolls covered so the wrappers don't dry out.
- Serve immediately after frying for the crispiest texture.
Nutrition
Serving: 1egg roll | Calories: 231kcal | Carbohydrates: 10g | Protein: 18g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 243mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 13mg | Calcium: 158mg | Iron: 2mg
