Description
These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak sandwich with crispy, golden egg rolls. Filled with tender ribeye steak, sautéed onions and bell peppers, and melted provolone cheese, these egg rolls are fried to perfection for a delicious appetizer or snack. Serve them hot with your favorite dipping sauces for an irresistible treat.
Ingredients
Scale
Main Ingredients
- 1 lb ribeye steak (or flank steak, thinly sliced against the grain)
- 1 tbsp olive oil (for cooking)
- 1 medium onion (sliced)
- 1 bell pepper (sliced, optional)
- 1/2 cup provolone cheese (shredded)
- 1/2 cup Cheez Whiz (optional, for classic Philly cheesesteak flavor)
- 8 egg roll wrappers
- 1 egg (beaten, for egg wash)
- Oil for frying (vegetable or canola)
- Salt and pepper (to taste)
Instructions
- Cook the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye or flank steak to the skillet and cook for 3-4 minutes until the meat is browned and cooked through. Season with salt and pepper to taste. Remove the cooked beef from the pan and set it aside.
- Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers if using. Sauté for 3-4 minutes until the vegetables are softened and fragrant. Season with a pinch of salt and pepper.
- Combine the Filling: Return the cooked beef to the skillet with the onions and peppers. Stir in the shredded provolone cheese and Cheez Whiz if using, mixing until the cheeses melt and the filling is well combined. Remove from heat and let the mixture cool slightly.
- Prepare the Egg Rolls: Lay an egg roll wrapper on a clean, flat surface with one corner pointed toward you, forming a diamond shape. Place 2-3 tablespoons of the beef and cheese mixture in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper from the bottom corner to the top, sealing the edge with a little beaten egg to secure it.
- Fry the Egg Rolls: Heat about 2 inches of vegetable or canola oil in a deep pan or wok over medium-high heat. Carefully add the egg rolls in batches, frying each for 3-4 minutes or until golden brown and crispy. Use tongs to turn them as needed for even frying. Remove the egg rolls and drain on paper towels.
- Serve: Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauces like ranch, ketchup, or extra Cheez Whiz for an authentic Philly flavor experience. Enjoy the crispy texture and savory filling!
Notes
- You can use flank steak as a budget-friendly alternative to ribeye.
- Bell peppers are optional but add extra color and sweetness.
- If you prefer baked egg rolls for a healthier version, bake them at 425°F for 15-20 minutes, turning halfway through.
- Allow the filling to cool slightly before wrapping so the egg roll wrappers do not tear.
- Ensure oil is hot enough before frying to avoid greasy egg rolls—about 350°F.
- Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days and reheat in an oven or air fryer for best texture.
