Description
These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with the crispy, golden perfection of an egg roll. Thinly sliced ribeye steak, sautéed onions, and bell peppers are mixed with provolone cheese, wrapped in egg roll wrappers, and fried until crispy. Perfect as a party appetizer or snack, these egg rolls offer a delicious twist on a beloved sandwich.
Ingredients
Scale
Main Ingredients
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 slices provolone cheese, chopped
- 12 egg roll wrappers
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Water, for sealing wrappers
- Vegetable oil, for frying
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak, seasoning it with salt, black pepper, and garlic powder. Cook for 3 to 4 minutes until the steak is just browned.
- Sauté Vegetables: Add the sliced onions and green bell peppers to the skillet with the steak. Continue cooking for another 4 to 5 minutes until the vegetables soften and the beef is cooked through.
- Combine with Cheese: Remove the skillet from heat and let the mixture cool slightly. Stir in the chopped provolone cheese until the ingredients are evenly combined.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointed toward you. Place about 1/4 cup of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the edge with a little water to secure it.
- Fry the Egg Rolls: Heat vegetable oil in a deep skillet or pot to 350°F. Fry the egg rolls in batches for 3 to 4 minutes, turning occasionally until they are golden brown and crispy.
- Serve: Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce such as cheese sauce, ketchup, or spicy mayo.
Notes
- You can bake the egg rolls at 400°F for 15 to 18 minutes, flipping halfway, as a lighter alternative to frying.
- Serve with cheese sauce, ketchup, or spicy mayo for dipping to complement the flavors.
- Make sure not to overfill the egg roll wrappers to prevent bursting during frying.
- Allow the filling to cool slightly before assembling to make handling easier.
