Crunchy Philly Cheesesteak Egg Rolls

Crunchy Philly Cheesesteak Egg Rolls

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Combine the classic flavors of a Philly cheesesteak with the crunchy goodness of an egg roll for an appetizer that will wow your guests! These Philly Cheesesteak Egg Rolls are filled with tender beef, sautéed onions, and melted cheese, all wrapped in a crispy shell. Perfect for game day or any gathering, these delicious bites are sure to become a favorite!

Ingredients:

For the Filling:

  • 1 lb (450g) thinly sliced ribeye or sirloin steak
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced (optional)
  • 2 cups shredded provolone cheese or Cheez Whiz
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder (optional)

For the Egg Rolls:

  • 12 egg roll wrappers
  • Oil for frying (vegetable or canola)

Dipping Sauce:

  • ½ cup ranch dressing or your favorite dipping sauce

Instructions:

  1. Prepare the Filling:
    • In a large skillet, heat the olive oil over medium-high heat.
    • Add the sliced onions and bell pepper (if using), cooking until they are soft and translucent, about 5 minutes.
    • Increase the heat to high and add the thinly sliced steak. Season with salt, pepper, and garlic powder. Cook until the steak is browned and cooked through, about 3-4 minutes.
    • Remove the skillet from heat and stir in the shredded cheese until melted and combined. Let the mixture cool for a few minutes.
  2. Assemble the Egg Rolls:
    • Lay an egg roll wrapper on a clean surface with a corner pointing towards you.
    • Place about 2 tablespoons of the cheesesteak filling in the center of the wrapper.
    • Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you to seal. Use a dab of water to help seal the edges if needed.
    • Repeat with the remaining wrappers and filling.
  3. Fry the Egg Rolls:
    • In a large pot or deep fryer, heat oil to 350°F (175°C).
    • Carefully add a few egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side.
    • Use a slotted spoon to remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.
  4. Serve:
    • Serve the egg rolls hot with ranch dressing or your preferred dipping sauce. Enjoy!

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