Philly Cheesesteak Egg Rolls

These egg rolls are filled with tender steak, melty cheese, and sautéed onions and peppers, then fried or baked to crispy perfection. Serve them with your favorite dipping sauce for the ultimate comfort food treat!

Ingredients

• 1 lb ribeye steak (or thinly sliced sirloin)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced (optional, for a classic Philly vibe)
• 2 cloves garlic, minced
• 8-10 egg roll wrappers
• 8 oz provolone cheese, thinly sliced (or use shredded mozzarella/cheddar)
• Salt and pepper, to taste
• 1 teaspoon Worcestershire sauce (optional, for extra flavor)
• Vegetable oil, for frying (or spray oil if baking)

Step-by-Step Instructions

1. Cook the Steak:

• Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak to the pan. Season with salt and pepper, and cook until browned, about 3-4 minutes. Remove the steak from the pan and set aside.

1. Sauté Onions and Peppers:

• In the same skillet, add the sliced onions, bell peppers (if using), and garlic. Sauté until the vegetables are soft and slightly caramelized, about 4-5 minutes.
• Return the cooked steak to the skillet, and stir in Worcestershire sauce (if using). Cook for another minute to combine the flavors, then remove from heat. Let the filling cool slightly.

1. Assemble the Egg Rolls:

• Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you, like a diamond shape.
• Place a couple of spoonfuls of the steak mixture in the center of the wrapper. Top with a slice of provolone cheese (or a small handful of shredded cheese).
• Fold the bottom corner of the wrapper up over the filling. Fold in the two side corners, then roll it up tightly, sealing the top corner with a little water. Repeat with the remaining wrappers and filling.

1. Fry the Egg Rolls:

• Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat to 350°F (175°C).
• Fry the egg rolls in batches, about 3-4 at a time, for 3-4 minutes or until golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil. Baking Option:
• Preheat the oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper, and spray them lightly with cooking oil. Bake for 12-15 minutes or until crispy and golden, flipping halfway through.

1. Serve:

• Serve the Philly cheesesteak egg rolls hot with dipping sauces like ranch, marinara, or a spicy mayo.

Tips for Success

• Thinly Slice the Steak: For the best texture, slice the steak as thinly as possible. Freezing the steak for 20 minutes before slicing can make this easier.
• Cheese Choice: Provolone is traditional for Philly cheesesteaks, but feel free to use American cheese, mozzarella, or a blend of cheeses for extra creaminess.
• Don’t Overfill: Be careful not to overfill the egg roll wrappers, as this can cause them to burst while frying.

Variations

• Mushroom Philly: Add sautéed mushrooms to the filling for a rich, earthy twist.
• Cheesesteak Dipping Sauce: Create a quick dipping sauce by combining mayo, ketchup, and a dash of hot sauce for a creamy, tangy side dip.
• Make it Spicy: Add sliced jalapeños or a dash of hot sauce to the filling for a spicy kick.

Serving Suggestions

• Appetizer or Main: Serve these egg rolls as a fun appetizer at parties or game days, or pair them with a salad or fries for a more substantial meal.
• Leftovers: Leftover egg rolls can be reheated in an oven at 350°F (175°C) for 10 minutes to restore crispiness.

Conclusion

Philly Cheesesteak Egg Rolls are a delicious fusion of two classics—Philly cheesesteaks and crispy egg rolls. With tender steak, melty cheese, and sautéed veggies wrapped in a crunchy shell, these egg rolls are a guaranteed hit at any meal or event. Whether fried or baked, they’re packed with flavor and texture that everyone will love!