Description
These Philly Cheesesteak Egg Rolls are a delicious fusion appetizer that combines the classic flavors of a Philly cheesesteak with the crispy texture of fried egg rolls. Filled with tender ribeye steak, sautéed onions and bell peppers, and melted provolone cheese, these egg rolls make a perfect party snack or appetizer.
Ingredients
Scale
Filling
- 1 tablespoon vegetable oil
- ½ pound ribeye steak or sirloin, thinly sliced
- 1 small onion, diced
- 1 small green bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 slices provolone cheese, chopped
Assembly
- 10 egg roll wrappers
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Cook the steak: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the thinly sliced ribeye steak and cook for 2–3 minutes until browned.
- Sauté vegetables: Add the diced onion and green bell pepper to the skillet. Cook together for another 3–4 minutes until the vegetables have softened.
- Season and combine cheese: Sprinkle salt, black pepper, and garlic powder over the mixture. Remove the skillet from heat, then stir in the chopped provolone cheese until it melts and everything is well combined. Allow the filling to cool slightly to make handling easier.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon 2–3 tablespoons of the steak and vegetable filling near the center. Fold the bottom corner over the filling, then fold in both side corners snugly, and roll tightly toward the top corner. Seal the edge by brushing a little water along it to hold the roll closed. Repeat with the remaining wrappers and filling.
- Heat oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C) for frying.
- Fry the egg rolls: Carefully place the prepared egg rolls into the hot oil in batches. Fry each side for 2–3 minutes or until the egg rolls turn golden brown and crispy.
- Drain and serve: Remove the fried egg rolls from the oil and drain on paper towels to remove excess oil. Serve warm with your choice of cheese sauce or spicy ketchup for dipping.
Notes
- For a quicker preparation, use pre-cooked shaved beef instead of raw steak.
- These egg rolls can be baked at 425°F for 15–18 minutes, turning halfway through, for a healthier alternative.
- Alternatively, air fry the egg rolls at 380°F for 8–10 minutes, flipping halfway for even crisping.
- Serve with cheese sauce or spicy ketchup as dipping sauces to complement the flavors.
