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Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls
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Philly Cheesesteak Egg Rolls combine the classic savory flavors of a Philly cheesesteak—tender ribeye beef, melted provolone cheese, and sautéed veggies—wrapped in a crispy, golden egg roll shell. Perfect as a handheld appetizer or snack, these egg rolls deliver a satisfying crunch and comforting taste that will impress at any gathering.

Ingredients

Scale

Meat & Cheese

  • 8 oz thinly sliced ribeye beef
  • 4 oz provolone cheese, sliced

Vegetables

  • 1/2 green bell pepper, diced
  • 1/2 medium onion, chopped
  • 1/2 cup mushrooms, sliced (optional)

Other

  • 6–8 egg roll wrappers
  • Vegetable oil, for frying (about 2 cups)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Filling: Slice the ribeye beef as thin as possible. Heat a pan over medium-high heat and sauté the beef until just browned, about 2-3 minutes. Remove beef from the pan. In the same pan, cook the chopped onions, green bell peppers, and mushrooms until they become soft and caramelized, about 5-7 minutes. Return the beef to the pan, season with salt and pepper, mix well, and allow the mixture to cool slightly.
  2. Assemble the Egg Rolls: Place an egg roll wrapper on a flat surface with one corner facing you. Add a few spoonfuls of the beef and veggie mixture to the center of the wrapper, then top with slices of provolone cheese. Fold the bottom corner over the filling, fold in the sides tightly, and roll up completely. Seal the edge with a little water to prevent leakage.
  3. Fry the Egg Rolls: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches, cooking each for 3-4 minutes or until the wrappers turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
  4. Serve and Enjoy: Allow egg rolls to cool slightly to avoid burning when eating. Serve whole or sliced in half with your favorite dipping sauces such as spicy mayo, horseradish cream, or ketchup for extra flavor.

Notes

  • Freeze the steak for 15 minutes before slicing to achieve very thin cuts.
  • Avoid overfilling the egg rolls to prevent them from bursting during frying.
  • Seal egg roll edges tightly using water or beaten egg to keep the filling intact.
  • Maintain oil temperature at 350°F (175°C) for even cooking and crispiness.
  • Drain fried egg rolls on paper towels immediately to remove excess oil and keep them crispy.

Nutrition

Keywords: Philly cheesesteak egg rolls, crispy egg rolls, beef appetizers, finger food, party snacks

Find it online: https://cherrycooks.com/philly-cheesesteak-egg-rolls/