Crispy egg rolls packed with the classic flavors of a Philly cheesesteak – thinly sliced steak, caramelized onions, peppers, and gooey melted cheese. Perfect for appetizers, snacks, or a fun twist on dinner!
Ingredients:
- For the Filling:
- 1 pound thinly sliced ribeye steak (or other suitable steak)
- 1 large onion, thinly sliced
- 1 bell pepper (green or a mix of colors), thinly sliced
- 4 ounces provolone cheese, sliced or shredded (or cheese whiz for a classic touch)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 table spoon of cooking oil.
- For the Egg Rolls:
- 1 package (16 ounces) egg roll wrappers
- 1 egg, beaten (for sealing)
- Cooking oil for frying (vegetable, canola, or peanut oil)
- Optional for dipping:
- Cheese whiz.
- Spicy ketchup.
- A1 sauce.
Instructions:
- Prepare the Filling:
- Heat the cooking oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers, and cook until softened and caramelized, about 8-10 minutes. Remove from the pan and set aside.
- In the same skillet, add the thinly sliced steak. Season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Cook until browned, about 5-7 minutes. If needed, using a spatula or two, chop the steak into smaller pieces while cooking.
- Return the caramelized onions and peppers to the skillet with the steak. Mix well.
- Reduce heat to low. Add the provolone cheese and stir until melted and combined. Remove from heat and let cool slightly.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface, with a corner pointing towards you.
- Place about 2-3 tablespoons of the cheesesteak filling in the center of the wrapper.
- Fold the corner closest to you over the filling.
- Fold in the two side corners towards the center.
- Brush the remaining top corner with the beaten egg.
- Roll the egg roll tightly until completely sealed.
- Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 2-3 inches of cooking oil in a large, deep skillet or Dutch oven over medium-high heat (around 350°F/175°C).
- Carefully place the egg rolls in the hot oil, a few at a time, making sure not to overcrowd the pan.
- Fry until golden brown and crispy, about 2-3 minutes per side.
- Remove the egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Serve:
- Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauce.
Tips and Variations:
- For a spicier kick, add jalapenos to the filling.
- You can use different types of cheese, such as mozzarella, pepper jack, or a blend.
- For a cheese whiz style egg roll, melt the cheese whiz separately, and either add it to the meat mixture, or use it as a dipping sauce.
- Air frying is also an option. Spray the assembled egg rolls with cooking oil, and air fry at 400F for approximately 10 minutes, flipping halfway through.
- Make sure to fully seal the egg rolls, so the filling does not escape while frying.
- Ensure the oil is hot enough, so the egg rolls get crispy, and do not absorb too much oil.