Description
These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with a crispy fried exterior. Filled with tender ribeye or deli roast beef, sautéed bell peppers and onions, and melted provolone or mozzarella cheese, these egg rolls make for a perfect appetizer or game day snack.
Ingredients
Scale
Filling
- 1 tablespoon vegetable oil
- 1/2 pound ribeye steak or deli roast beef, thinly sliced
- 1/2 green bell pepper, diced
- 1/2 onion, diced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded provolone or mozzarella cheese
Egg Rolls
- 8 egg roll wrappers
- Oil for frying
Instructions
- Sauté the vegetables: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the diced onion and green bell pepper, cooking for 3–4 minutes until they soften and become fragrant.
- Cook the meat: Add the thinly sliced ribeye steak or deli roast beef to the skillet along with the garlic powder, salt, and pepper. Cook for an additional 2–3 minutes, stirring occasionally until the meat is heated through and well combined with the vegetables.
- Mix in cheese and cool: Remove the skillet from the heat and let the mixture cool slightly. Stir in the shredded provolone or mozzarella cheese until evenly distributed.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling into the center. Fold the bottom corner of the wrapper up over the filling, then fold in the sides and roll tightly to seal. Use a dab of water to seal the edge securely.
- Heat oil for frying: In a deep skillet or fryer, heat oil to 350°F (175°C) to prepare for frying the egg rolls.
- Fry the egg rolls: Fry the prepared egg rolls in batches for 3–4 minutes, turning occasionally so they brown evenly. Fry until golden brown and crispy on all sides.
- Drain and serve: Remove egg rolls from the oil and drain them on paper towels to remove excess oil. Serve hot with optional dipping sauces like cheese sauce, ranch dressing, or ketchup.
Notes
- For a lighter version, you can bake or air-fry the egg rolls instead of frying. Brush with oil and bake at 400°F for 12–15 minutes, flipping halfway through.
- Serve with cheese sauce, ranch dressing, or ketchup for enhanced flavor.
- Ensure the filling is cooled slightly before assembling to prevent the wrappers from becoming soggy.
