These Crispy Philly Cheesesteak Egg Rolls are an irresistible fusion appetizer that takes the beloved flavors of a classic Philly cheesesteak and encases them in a delightfully crunchy, golden-fried shell. Each bite delivers a harmonious blend of thinly sliced, savory beef (or ground beef, as appears in the image), caramelized onions and peppers, and gooey, melted cheese, all seasoned to perfection. The exterior boasts an incredibly satisfying crispness, providing a textural contrast to the tender, juicy filling within. Perfect as a show-stopping appetizer for parties, game days, or as a unique main course with a side, these egg rolls offer a gourmet twist on familiar comfort food. Complementing their rich interior is a zesty, creamy spicy mayo dip that adds a cooling yet flavorful kick, cutting through the richness of the filling. This recipe meticulously guides you through preparing the flavorful filling, expertly wrapping the egg rolls for maximum crispiness, and frying them to golden perfection, ensuring a truly memorable culinary experience that will have everyone reaching for more.
Ingredients:
For the Philly Cheesesteak Filling:
- Beef: 1 lb (450g) thinly sliced ribeye steak (traditional for cheesesteak, finely chopped after cooking) OR 1 lb (450g) lean ground beef (as suggested by the image’s texture).
- Olive Oil (or Vegetable Oil): 1-2 tablespoons.
- Yellow Onion: 1 large, thinly sliced or finely diced (as appears in the image).
- Green Bell Pepper: 1 medium, thinly sliced or finely diced (the yellow bits in the image could be yellow bell pepper or corn, I’ll lean towards pepper for cheesesteak authenticity, but corn is an option).
- Garlic: 3-4 cloves, minced.
- Worcestershire Sauce: 1 tablespoon (adds umami depth).
- Beef Broth: 1/4 cup (60ml), low sodium (to deglaze and add moisture).
- Salt: 1 teaspoon, or to taste.
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste.
- Provolone Cheese: 6-8 slices, or 1 cup (110g) shredded (or a mix of provolone and mozzarella/white American cheese for meltiness).
For the Egg Rolls:
- Egg Roll Wrappers: 1 package (about 18-20 count), typically found in the refrigerated section of most grocery stores.
- Egg: 1 large, beaten (for egg wash/sealing).
- Oil for Frying: 4-6 cups vegetable oil, canola oil, or peanut oil. Enough to reach a depth of 2-3 inches in your frying pot.
For the Spicy Mayo Dip:
- Mayonnaise: 1/2 cup (good quality).
- Sriracha Sauce: 1-2 tablespoons, or to taste (adjust for desired heat).
- Lime Juice (or Lemon Juice): 1 teaspoon (for brightness).
- Honey (or Agave Nectar): 1/2 teaspoon (optional, to balance heat).
- Garlic Powder: 1/4 teaspoon.
Instructions:
Part 1: Prepare the Philly Cheesesteak Filling
- Cook Beef (If using Ribeye): If using ribeye, finely chop the steak into very small pieces (almost minced). Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the chopped steak and cook quickly, breaking it up, until browned and cooked through. Remove the cooked beef to a bowl and set aside.
- Cook Beef (If using Ground Beef – as appears in image): If using ground beef, crumble it into the large skillet and cook over medium-high heat, breaking it up, until browned and cooked through. Drain off any excess grease thoroughly. Remove the cooked beef to a bowl and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil (or a bit more if needed) to the same skillet. Add the thinly sliced or diced onion and green bell pepper. Sauté over medium heat, stirring occasionally, until the vegetables are softened and lightly caramelized, about 8-10 minutes.
- Add Garlic & Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan with a wooden spoon to loosen any browned bits (fond) – this adds tremendous flavor to the sauce. Let the liquid simmer for 1-2 minutes until slightly reduced.
- Combine Filling Ingredients: Return the cooked beef (ribeye or ground beef) to the skillet with the sautéed vegetables and liquid. Stir to combine. Season with salt and black pepper to taste.
- Melt Cheese into Filling: Reduce the heat to low. Add the shredded provolone (or slices torn into pieces) directly into the hot beef and vegetable mixture. Stir constantly until the cheese is completely melted and gooey, coating all the ingredients. This creates that classic cheesy steak mixture. Remove from heat and let the filling cool slightly, about 10-15 minutes, before wrapping. This makes it easier to handle and prevents tearing the wrappers.
Part 2: Prepare the Spicy Mayo Dip
- Combine Ingredients: In a small bowl, whisk together the mayonnaise, Sriracha sauce (start with 1 tablespoon and add more to taste), lime juice, honey (if using), and garlic powder until smooth and well combined.
- Chill: Cover the bowl and refrigerate the dip for at least 15 minutes to allow the flavors to meld. It tastes best when chilled.
Part 3: Assemble the Egg Rolls
- Set Up Station: Lay out your egg roll wrappers on a clean, dry surface. Have your cooled cheesesteak filling, beaten egg (for egg wash), and a small bowl of water ready.
- Fill Each Wrapper: Take one egg roll wrapper and orient it like a diamond (with a point facing you). Place about 2-3 tablespoons of the cooled cheesesteak filling onto the center of the bottom half of the diamond, forming a log shape. Don’t overfill, or they will be hard to roll and prone to bursting.
- Fold and Roll:
- Fold the bottom corner of the diamond up and over the filling, tucking it in snugly.
- Fold in the left and right side corners towards the center, creating an envelope shape.
- Brush a little of the beaten egg wash onto the top remaining corner (the far point of the diamond).
- Roll the wrapper tightly from the bottom (where you started folding) all the way up to the top point, sealing it securely. Ensure there are no air pockets and the filling is tightly enclosed.
- Repeat: Repeat this process for all remaining filling and wrappers. Place the assembled egg rolls on a clean plate or baking sheet as you go, keeping them separate so they don’t stick.
Part 4: Fry the Egg Rolls
- Heat Oil: In a large, heavy-bottomed pot, Dutch oven, or deep fryer, pour enough oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature precisely. If you don’t have a thermometer, a small piece of a wrapper dropped in should sizzle vigorously and turn golden brown within 20-30 seconds.
- Fry in Batches: Carefully lower 2-3 egg rolls into the hot oil at a time, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy, soggy egg rolls.
- Cook Until Golden: Fry the egg rolls for 3-5 minutes per batch, turning them occasionally with tongs, until they are evenly golden brown and crispy on all sides.
- Drain: Once cooked, remove the egg rolls from the oil using tongs or a spider strainer. Transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- Maintain Warmth (Optional): If frying multiple batches, you can keep the cooked egg rolls warm in a single layer on a baking sheet in a preheated oven at 200°F (95°C) while you finish frying the rest.
Part 5: Serve
- Serve Hot: Arrange the crispy Philly Cheesesteak Egg Rolls on a serving platter. Serve immediately while hot and crispy, alongside the chilled Spicy Mayo Dip.
Tips for Success & Variations:
- Thinly Sliced Beef: If using ribeye, the key to authentic Philly cheesesteak texture is very thinly sliced beef. Partially freezing the steak for 15-20 minutes before slicing makes it much easier to cut thinly.
- Ground Beef Texture: If using ground beef, ensure it’s finely crumbled during cooking for a consistent filling texture.
- Don’t Overfill: This is a common mistake that leads to bursting egg rolls. A moderate amount of filling ensures they seal well and cook evenly.
- Seal Tightly: Make sure all edges are tightly sealed with the egg wash. Any gaps can cause the filling to leak out during frying.
- Oil Temperature Control: Maintaining the correct oil temperature is vital for crispy, non-greasy egg rolls. Too low, they’ll soak up oil; too high, they’ll burn outside before cooking through.
- Air Fryer Option: For a healthier alternative, you can air fry these. Preheat your air fryer to 375°F (190°C). Lightly spray the assembled egg rolls with cooking spray. Air fry in a single layer (don’t overcrowd) for 8-12 minutes, flipping halfway, until golden brown and crispy.
- Baking Option: Bake at 400°F (200°C) for 15-25 minutes, flipping halfway, until golden brown. Spray generously with cooking oil before baking for a crispier result. Baked versions won’t be as crispy as fried but are still delicious.
- Cheese Variations: Besides provolone, consider using American cheese (white or yellow), mozzarella, or even a cheese sauce (like Cheez Whiz, a classic cheesesteak topping for some) in the filling.
- Vegetable Variations: Add finely diced mushrooms, jalapeños for heat, or even a tiny bit of chopped roasted red peppers for color and flavor.
- Dip Alternatives: Ranch dressing, blue cheese dressing, or even a classic marinara sauce can also be delicious dipping options.
- Make Ahead & Freeze: You can assemble the egg rolls ahead of time and freeze them un-fried. Place them on a baking sheet lined with parchment paper in a single layer until solid, then transfer to a freezer-safe bag or container. Fry from frozen (they may take a few minutes longer) or thaw first.
- Serving Suggestions: Serve as an appetizer with your favorite beverages, or alongside a simple green salad for a lighter meal.
Enjoy these incredibly satisfying and flavorful Crispy Philly Cheesesteak Egg Rolls!