Here’s a crispy, savory twist on a classic—Philly Cheesesteak Egg Rolls—perfect as an appetizer or main! 🥩🧀🥢
Philly Cheesesteak Egg Rolls
Makes: 8–10 egg rolls
Ingredients
Filling
- 1 lb (450 g) thinly sliced steak (ribeye or sirloin)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cups shredded provolone or mozzarella cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Egg Rolls
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Optional Dipping Sauce
- ½ cup mayonnaise
- 2 tsp Sriracha or hot sauce
- 1 tsp lemon juice
Instructions
1. Cook the Filling
- Heat olive oil in a skillet over medium-high heat.
- Sauté onion and bell pepper 3–4 minutes until softened.
- Add steak, garlic powder, salt, and pepper; cook until just done (2–3 minutes).
- Remove from heat and let cool slightly.
- Stir in shredded cheese.
2. Assemble Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
- Place 2–3 tablespoons of filling near the bottom corner.
- Fold bottom corner over filling, fold in sides, and roll tightly.
- Brush top corner with beaten egg to seal.
3. Fry Egg Rolls
- Heat 1–2 inches of oil in a skillet to 350°F (175°C).
- Fry egg rolls 2–3 minutes per side, until golden and crispy.
- Drain on paper towels.
4. Serve
- Serve warm with optional spicy mayo or ketchup.
Variations
- Air Fryer: Cook at 400°F for 10–12 minutes, flipping halfway.
- Baked: Brush with oil and bake at 400°F for 15–18 minutes.
- Vegetarian: Swap steak for sautéed mushrooms or seitan.
- Cheese Options: Cheddar, pepper jack, or a mix.
Pro Tips
- Don’t overfill to avoid breaking wrappers.
- Let steak mixture cool slightly before filling to prevent soggy egg rolls.
- Freeze uncooked rolls for later; bake or fry from frozen.
I can also give you a Quick 30-Minute Sheet-Pan Version that uses store-bought egg roll wrappers and cooks everything in one pan for a faster weeknight meal.
Do you want me to do that?
