These “Savory Philly Cheesesteak Egg Rolls” are a creative and utterly delicious fusion of two beloved comfort foods: the iconic Philly cheesesteak sandwich and the crispy, portable egg roll. As vividly depicted in the image, these golden-brown parcels are fried to a perfect crisp, revealing a tantalizing interior when cut open. Each half-revealed egg roll bursts with the classic flavors of thinly sliced, well-seasoned beef, generously mixed with gooey, melted white cheese—likely provolone or American—and hints of what appear to be caramelized onions and sautéed green bell peppers. The beef has a rich, browned texture, suggesting it has been properly seared to develop deep savory notes, while the cheese oozes invitingly, promising a delightful creaminess against the crisp wrapper. This recipe transforms the hearty, savory essence of a Philly cheesesteak into a convenient, handheld form, making it an ideal appetizer for parties, game day snacks, or a satisfying meal on the go. The contrast between the crunchy exterior and the warm, meaty, cheesy filling is what makes these egg rolls so addictive. They are a guaranteed crowd-pleaser, offering a familiar yet exciting flavor profile that appeals to a wide range of palates. The success of this dish hinges on achieving that perfect balance of textures and flavors: tender beef, sweet and savory vegetables, melty cheese, and a perfectly crisp, non-greasy wrapper.
The golden-brown, crispy egg rolls are visible in a foil pan. One egg roll is cut in half, showing a filling of thinly sliced beef, melted white cheese, and possibly diced vegetables. The beef appears browned, and the cheese is gooey and melted.
Ingredients:
- For the Philly Cheesesteak Filling:
- 1 tablespoon olive oil or vegetable oil
- 1 lb (450g) thinly sliced ribeye steak or flank steak, cut into small pieces (partially freezing makes slicing easier)
- 1 medium yellow onion, thinly sliced or finely diced
- 1 large green bell pepper, thinly sliced or finely diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon garlic powder
- 6-8 slices provolone cheese, shredded provolone, or white American cheese slices, torn into pieces (about 6-8 oz / 170-225g)
- For the Egg Rolls:
- 16-20 egg roll wrappers (standard square size)
- 1 large egg, whisked (for egg wash)
- 4-6 cups vegetable oil or canola oil, for deep frying
- Optional for Serving:
- Marinara sauce for dipping
- Sriracha mayo
- Cheese sauce (like Cheez Whiz, for an authentic Philly touch)
- Equipment:
- Large skillet or cast-iron pan
- Cutting board and sharp knife
- Large baking sheet lined with paper towels (for draining)
- Large deep pot or Dutch oven (for frying)
- Tongs or spider strainer
- Foil pan (for serving, as seen in image)
Instructions:
Part 1: Prepare the Philly Cheesesteak Filling
- Prep Vegetables: Thinly slice the onion and green bell pepper. If you prefer smaller pieces in your egg roll, dice them finely instead.
- Prep Steak: If your steak isn’t already very thinly sliced, you can partially freeze it for 20-30 minutes to make it easier to slice thinly against the grain. Cut the thinly sliced steak into small, bite-sized pieces or strips, making it easier to fit into the egg rolls.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and green bell peppers. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Remove the vegetables from the pan and set aside in a bowl.
- Cook Steak: Increase the heat to high. Add the thinly sliced beef to the same skillet in a single layer (cook in batches if necessary to avoid overcrowding, which can steam the meat instead of searing it). Season with ½ teaspoon salt, ¼ teaspoon black pepper, and optional garlic powder. Cook for 2-3 minutes per side, stirring and breaking up the meat, until browned and cooked through. The beef in the image appears well-browned.
- Combine Filling Ingredients: Return the sautéed vegetables to the skillet with the cooked beef. Stir to combine.
- Melt Cheese into Filling (Optional but Recommended): Reduce the heat to low. Scatter the torn slices of provolone or American cheese over the meat and vegetable mixture. Cover the skillet for 1-2 minutes, or until the cheese is melted and gooey. Then, gently stir the melted cheese into the filling until it’s well incorporated. The image clearly shows melted cheese mixed throughout the filling. This step ensures every bite of the egg roll has that classic cheesy goodness.
- Cool Filling: Transfer the cheesesteak filling to a plate or shallow dish and allow it to cool slightly, about 10-15 minutes. This makes it easier to handle when rolling and prevents the wrappers from becoming too soggy.
Part 2: Assemble the Egg Rolls
- Set Up Rolling Station: Lay out your egg roll wrappers on a clean, dry surface. Have your cooled cheesesteak filling, whisked egg wash, and a small bowl of water ready.
- Fill Each Wrapper: Place one egg roll wrapper in a diamond shape (with a corner pointing towards you). Place about 2-3 tablespoons of the cooled cheesesteak filling in the center of the wrapper, closer to the corner facing you. Ensure the filling is compact and not spread too thin.
- Fold and Roll:
- Fold the bottom corner (the one closest to you) up and over the filling, tucking it in tightly.
- Fold in the left and right corners towards the center, overlapping them slightly.
- Brush a little egg wash or water on the top corner of the wrapper.
- Roll the egg roll tightly from the bottom (where you started folding) upwards towards the top corner, ensuring a snug roll. Seal the top corner firmly to the roll. This technique creates a secure packet that won’t unravel during frying. Repeat with the remaining wrappers and filling.
Part 3: Fry the Egg Rolls
- Heat Oil: Pour 4-6 cups of vegetable or canola oil into a large, deep pot or Dutch oven. Heat the oil over medium-high heat to 350∘F (175∘C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of egg roll wrapper into it; it should sizzle immediately and float to the top.
- Fry in Batches: Carefully lower 3-4 egg rolls into the hot oil using tongs, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy, less crispy egg rolls.
- Cook Until Golden: Fry for 3-5 minutes, turning occasionally with tongs, until the egg rolls are uniformly golden brown and crispy on all sides. The image shows a beautiful golden-brown exterior.
- Drain Excess Oil: Once golden and crisp, remove the egg rolls from the oil using tongs or a spider strainer. Transfer them to a baking sheet lined with paper towels to drain any excess oil.
- Keep Warm (Optional): If frying in batches, you can keep the fried egg rolls warm in a preheated oven at 200∘F (95∘C) while you finish frying the remaining batches.
Part 4: Serve
- Serve Hot: Serve the “Savory Philly Cheesesteak Egg Rolls” immediately while they are hot and the cheese is still wonderfully gooey.
- Slice and Garnish: For a presentation like the image, slice a few egg rolls in half diagonally to showcase the delicious filling. Arrange them in a foil pan for a casual, shareable presentation.
- Dipping Sauces: Offer with optional dipping sauces such as marinara, sriracha mayo, or traditional cheese sauce for an extra layer of flavor.
Tips for Success:
- Thinly Sliced Steak: The thinner the steak, the more tender it will be in the finished egg roll. Partially freezing helps achieve this.
- Drain Filling Well: Ensure your cooked cheesesteak filling is not overly greasy before assembling the egg rolls. Excess grease can make the wrappers soggy.
- Don’t Overfill: Resist the urge to overfill the wrappers, as this can lead to tearing during rolling or frying.
- Secure Seal: Make sure the egg roll wrappers are tightly rolled and securely sealed with egg wash to prevent the filling from escaping.
- Maintain Oil Temperature: Use a cooking thermometer to keep the oil at a consistent 350∘F (175∘C). If the oil is too cool, the egg rolls will absorb too much oil and be greasy. If it’s too hot, they will brown too quickly on the outside before the inside is properly heated.
- Serving Fresh: These egg rolls are best enjoyed immediately after frying for maximum crispness and gooey cheese.
Enjoy these incredibly satisfying “Savory Philly Cheesesteak Egg Rolls!”