Philly Cheesesteak Egg Rolls Recipe
Philly Cheesesteak Egg Rolls combine the best of two culinary worlds: the savory, cheesy flavors of a classic Philly cheesesteak and the crispy, golden perfection of egg rolls. These hand-held delights are perfect for appetizers, game-day snacks, or even a quick dinner option. Packed with thinly sliced beef, sautéed peppers and onions, and melted cheese, all wrapped in a crispy egg roll shell, they are a crowd-pleasing treat.
This guide will take you step-by-step through the process of making Philly Cheesesteak Egg Rolls, complete with tips, variations, and serving suggestions to help you perfect this dish.
Why You’ll Love This Recipe
- Hand-Held Comfort Food: Easy to eat and packed with flavor.
- Versatile: Perfect for appetizers, snacks, or party food.
- Make-Ahead Friendly: Prep them in advance and fry when needed.
- Customizable: Tailor the fillings to your preferences.
Step-by-Step Instructions
Step 1: Prepare the Filling
- Cook the Steak
- Heat olive oil in a large skillet over medium-high heat.
- Add the thinly sliced ribeye steak and cook until browned, about 3–4 minutes. Remove the steak and set aside.
- Sauté Vegetables
- In the same skillet, add the chopped onion, bell pepper, and mushrooms.
- Sauté until softened, about 5 minutes.
- Combine Ingredients
- Return the cooked steak to the skillet.
- Add garlic powder, Worcestershire sauce, salt, and pepper. Stir well.
- Remove from heat and let the mixture cool slightly.
- Add Cheese
- Mix in shredded provolone and mozzarella cheeses while the filling is still warm to allow the cheese to melt slightly.
Step 2: Assemble the Egg Rolls
- Prepare the Wrappers
- Lay an egg roll wrapper on a clean, flat surface in a diamond shape.
- Add the Filling
- Place about 2 tablespoons of the Philly cheesesteak mixture in the center of the wrapper.
- Wrap the Egg Roll
- Fold the bottom corner over the filling, then fold in the sides.
- Roll the wrapper tightly, sealing the top corner with a brush of beaten egg.
- Repeat
- Continue this process until all wrappers and filling are used.
Step 3: Fry the Egg Rolls
- Heat the Oil
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the Egg Rolls
- Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pot.
- Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain
- Remove the egg rolls using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving Suggestions
Dipping Sauces
- Serve with a side of warm cheese sauce, spicy ketchup, or garlic aioli for dipping.
Pairing Ideas
- These egg rolls pair well with a light salad, coleslaw, or sweet potato fries.
Garnishing
- Sprinkle chopped parsley or grated Parmesan on top for an extra touch.
Tips for Success
Choosing the Steak
- Ribeye is the best choice for its flavor and tenderness, but sirloin or flank steak can also be used.
Wrapping Technique
- Make sure to roll the egg rolls tightly to prevent them from opening during frying.
Crispy Perfection
- Fry in small batches to maintain the oil temperature and achieve crispy results.
Make-Ahead Tips
- Assemble the egg rolls in advance and freeze them before frying. Fry directly from frozen for an easy snack or appetizer.
Variations
Cheese Options
- Swap provolone and mozzarella with cheddar, American cheese, or pepper jack for different flavors.
Additions to the Filling
- Include sautéed jalapeños, spinach, or roasted red peppers for extra flair.
Air Fryer Option
- For a healthier version, cook the egg rolls in an air fryer at 375°F (190°C) for 10–12 minutes, turning halfway through.
Frequently Asked Questions
Can I bake the egg rolls instead of frying?
Yes! Bake at 400°F (200°C) for 15–20 minutes, brushing the wrappers with oil for a golden finish.
What other meats can I use?
Ground beef, chicken, or even turkey can be substituted for steak.
How do I store leftovers?
Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.
Why This Recipe Works
The Philly Cheesesteak Egg Rolls recipe takes a beloved sandwich and transforms it into a crispy, portable snack. The melty cheese, flavorful steak, and crunchy wrapper create a texture and taste contrast that’s utterly irresistible. With a straightforward cooking process and endless customization options, this dish is a guaranteed hit for any occasion.
Enjoy making and sharing these delicious Philly Cheesesteak Egg Rolls!
Philly Cheesesteak Egg Rolls Recipe
Philly Cheesesteak Egg Rolls combine the best of two culinary worlds: the savory, cheesy flavors of a classic Philly cheesesteak and the crispy, golden perfection of egg rolls. These hand-held delights are perfect for appetizers, game-day snacks, or even a quick dinner option. Packed with thinly sliced beef, sautéed peppers and onions, and melted cheese, all wrapped in a crispy egg roll shell, they are a crowd-pleasing treat.
Ingredients
- For the Filling:
- 1 lb thinly sliced ribeye steak or ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 cup mushrooms, finely chopped (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- 6 slices provolone cheese, chopped into small pieces
- For the Egg Rolls:
- 12 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying
- For Dipping Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
Instructions
- Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the onions, bell peppers, and mushrooms (if using). Sauté for 4-5 minutes until softened.
Add the steak or ground beef. Cook until browned and fully cooked, breaking it apart with a spatula if using ground beef.
Season with garlic powder, onion powder, salt, and pepper. Remove from heat and stir in the provolone cheese until melted. Set aside to cool slightly. - Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond).
Place 2-3 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling. - Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a large pot or deep skillet to 350°F (175°C).
Fry the egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate. - Make the Dipping Sauce:
In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, and garlic powder. - Serve:
Serve the egg rolls warm with the dipping sauce on the side.
Notes
- Make Ahead: The egg rolls can be assembled ahead of time and stored in the fridge for up to 1 day before frying.
- Air Fryer Option: Brush the egg rolls with oil and cook at 375°F (190°C) for 8-10 minutes, flipping halfway through.
- Cheese Options: Substitute provolone with mozzarella or Cheez Whiz for a more traditional Philly flavor.
- Add a Twist: Include pickled jalapeños or hot sauce in the filling for extra heat.