Philly Cheesesteak Egg Rolls:
Description:
These Philly Cheesesteak Egg Rolls combine the bold, savory flavors of a classic Philly cheesesteak with the irresistible crunch of golden-fried egg rolls. Packed with juicy beef, sautéed onions and peppers, and plenty of gooey melted cheese, they’re the perfect handheld appetizer for game days, fall gatherings, or anytime you want to impress a crowd. Crispy on the outside and rich and cheesy on the inside, these egg rolls disappear fast—so make extra!
Ingredients
1 lb thinly sliced beef steak (ribeye or sirloin works best)
1 tablespoon olive oil
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup provolone cheese, shredded (or American cheese)
Salt and black pepper, to taste
12–15 egg roll wrappers
Oil, for frying
Optional for serving:
Ketchup, cheese sauce, or garlic aioli for dipping
Preparation Method
Cook the filling:
Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned. Season with salt and black pepper.
Add vegetables:
Add the sliced onion and bell pepper to the skillet. Sauté for 4–5 minutes until softened and slightly caramelized.
Add cheese:
Remove the skillet from heat and stir in the shredded provolone cheese until it melts and coats the beef and vegetables. Let the mixture cool slightly.
Assemble the egg rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2–3 tablespoons of the filling near the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.
Fry until crispy:
Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Drain and serve:
Remove and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Tip: You can also bake or air-fry these egg rolls for a lighter version—still crispy and delicious!