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Philly Cheesesteak Egg Rolls

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Philly Cheesesteak Egg Rolls combine tender beef, sautéed onions and peppers, and gooey provolone inside crispy golden wrappers. They make a satisfying appetizer for parties, game days, or casual gatherings.

Ingredients

  • 12 egg roll wrappers
  • Thinly sliced ribeye steak or shaved beef
  • Provolone cheese
  • Yellow onion, finely chopped
  • Green bell pepper, finely chopped
  • Mushrooms, finely chopped, optional
  • Garlic, minced
  • Worcestershire sauce
  • Salt
  • Black pepper
  • Neutral cooking oil
  • Water, for sealing the wrappers
  • Oil, for deep-frying
  • Cheese sauce, optional, for serving
  • Spicy mayonnaise, optional, for serving
  • Ranch dressing, optional, for serving
  • Ketchup, optional, for serving

Instructions

  1. Heat a large skillet over medium-high heat with a small amount of neutral cooking oil.
  2. Add the thinly sliced beef and cook quickly until browned, breaking or chopping it into smaller pieces as needed. Transfer the cooked beef to a plate.
  3. Add the chopped onion and green bell pepper to the same skillet. Add the optional mushrooms at this stage if using.
  4. Sauté the vegetables until tender and most of their excess moisture has evaporated. Add the garlic near the end and cook briefly until fragrant.
  5. Return the beef to the skillet. Add Worcestershire sauce, salt, and black pepper and stir until well combined. Remove from the heat.
  6. Allow the filling to cool before assembling the egg rolls to prevent the wrappers from becoming soft and difficult to handle.
  7. Place an egg roll wrapper on a work surface with one corner pointing toward you. Spoon a small amount of the cheesesteak filling near the lower center and top with provolone cheese.
  8. Fold the bottom corner over the filling, fold the two sides toward the center, and roll tightly. Brush the final corner with water and press to seal.
  9. Repeat with the remaining wrappers and filling, keeping the assembled egg rolls covered to prevent them from drying out.
  10. Heat frying oil to approximately 350°F (175°C). Fry the egg rolls in small batches for 3 to 5 minutes, turning as needed, until crisp and golden brown.
  11. Transfer the cooked egg rolls to a wire rack or paper towel-lined plate and allow them to cool briefly.
  12. Serve warm with optional cheese sauce, spicy mayonnaise, ranch dressing, or ketchup.

Notes

  • Thinly sliced ribeye or shaved beef works especially well because it cooks quickly and remains tender.
  • Finely chop the vegetables so the filling is easy to distribute and the egg rolls are easier to roll.
  • Cook mushrooms and other vegetables until excess moisture evaporates to help prevent soggy wrappers.
  • For air fryer egg rolls, lightly coat with oil and air fry at about 375°F (190°C), turning halfway through, until crisp and golden.
  • For baked egg rolls, lightly brush with oil and bake at 400°F (200°C) until golden and crispy, turning if necessary.
  • For a spicy variation, add chopped jalapeños, crushed red pepper flakes, or hot sauce to the filling.
  • For extra-cheesy egg rolls, combine provolone with mozzarella or American cheese.
  • Store leftover cooked egg rolls in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat in a 375°F (190°C) oven or air fryer until thoroughly heated and crispy. Microwaving is not recommended because it can soften the wrappers.
  • Assembled egg rolls can be frozen individually on a baking sheet before transferring them to a freezer-safe container or bag.

Nutrition

Find it online: https://thefamilycooking.com/philly-cheesesteak-egg-rolls/