Philly Cheesesteak Egg Rolls combine the rich, savory flavors of the traditional Philly cheesesteak with the crispy, golden crunch of egg rolls. These delightful appetizers are filled with tender beef, caramelized onions, peppers, and gooey melted cheese, all wrapped in a crispy shell. Whether served as a snack, party appetizer, or game-day treat, these egg rolls are sure to impress with their irresistible taste and texture.
Ingredients:
- 1 lb ribeye steak, thinly sliced
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded provolone or mozzarella cheese
- ½ cup cream cheese (optional, for extra creaminess)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 tbsp vegetable oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions:
- Prepare the Steak: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until browned, breaking it apart as it cooks.
- Sauté the Vegetables: Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Cook for about 5 minutes until softened and fragrant.
- Season the Mixture: Stir in Worcestershire sauce, salt, black pepper, garlic powder, onion powder, and paprika. Mix well and allow the flavors to blend for another 2 minutes.
- Melt the Cheese: Reduce the heat to low and add shredded provolone (or mozzarella) along with cream cheese if using. Stir until the cheese is fully melted and combined with the steak mixture. Remove from heat and let it cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner facing you (diamond shape). Place about 2 tablespoons of the cheesesteak filling in the center of the wrapper.
- Fold the Wrapper: Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat the Oil: In a deep pan or fryer, heat oil to 350°F (175°C). Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding.
- Fry Until Golden: Cook each egg roll for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- Serve Hot: Let the egg rolls cool slightly before serving. Pair them with a side of cheese sauce, ketchup, or spicy mayo for dipping.