Crispy, Cheesy Philly Cheesesteak Egg Rolls
Description
This recipe takes the classic flavors of a Philly cheesesteak and wraps them in a crispy egg roll shell. Juicy, tender steak, caramelized onions, and melty cheese come together inside a crunchy, golden-brown wrapper. These egg rolls are perfect as an appetizer, snack, or even a fun twist on dinner. Serve them with a creamy cheese sauce or spicy mayo for an extra burst of flavor!
Ingredients
For the Egg Rolls
- 1 lb ribeye steak (or sirloin), thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped (optional)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Worcestershire sauce
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup shredded cheddar cheese (optional)
- 8-10 egg roll wrappers
- 1 egg (for egg wash) or water
- Oil for frying
For the Dipping Sauce (Optional)
- 1/2 cup mayo
- 1 tbsp sriracha (or hot sauce of choice)
- 1 tsp lemon juice
Instructions
1. Cook the Filling
- Heat a pan over medium-high heat. Add olive oil and butter.
- Sauté onions and bell peppers until soft, about 3-4 minutes.
- Add the thinly sliced steak, season with garlic powder, salt, pepper, and Worcestershire sauce. Cook for 4-5 minutes until browned.
- Remove from heat and mix in shredded cheese while the mixture is still warm. Set aside to cool slightly.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place 2-3 tablespoons of the steak and cheese mixture in the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water or beaten egg. Repeat for all wrappers.
3. Fry the Egg Rolls
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for about 3-4 minutes per side, or until golden brown and crispy.
- Remove and drain on paper towels.
4. Make the Dipping Sauce (Optional)
- Mix mayo, sriracha, and lemon juice in a small bowl.
5. Serve & Enjoy!
Serve hot with dipping sauce or extra cheese sauce on the side.
Recipe Notes & Tips
- Steak Choice: Ribeye gives the best flavor, but sirloin or flank steak works well.
- Thin Slicing Trick: Freeze the steak for 15-20 minutes before slicing for easier, thinner cuts.
- Make it Spicier: Add jalapeños or crushed red pepper flakes for heat.
- Air Fryer Option: Brush with oil and air fry at 375°F for 10-12 minutes, flipping halfway.
- Make-Ahead Tip: Assemble the egg rolls and freeze them uncooked for a quick future snack!
Servings
- Makes 8-10 egg rolls
- Serving Size: 2 egg rolls
Nutritional Information (Per Serving – 2 Egg Rolls)
- Calories: 420
- Protein: 22g
- Carbs: 32g
- Fat: 24g
- Fiber: 2g
- Sodium: 720mg
(Values are approximate and may vary based on ingredients used.)
Health Benefits
- High in Protein: The steak and cheese provide protein for muscle growth.
- Good Fats: Olive oil and cheese offer beneficial fats.
- Customizable: You can bake or air-fry for a healthier version.
Q&A
Q: Can I bake these instead of frying?
A: Yes! Brush with oil and bake at 400°F (200°C) for 18-20 minutes, flipping halfway.
Q: What cheese works best?
A: Provolone is classic, but mozzarella, cheddar, or American cheese are great too.
Q: Can I use ground beef instead of steak?
A: Yes, but the texture will be different. Cook it thoroughly before filling the egg rolls.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 10 minutes or air fry for 5-7 minutes.
Q: Can I freeze them?
A: Yes! Freeze assembled but uncooked egg rolls, then fry or bake straight from frozen (adding a few extra minutes to the cooking time).
Enjoy your Crispy, Cheesy Philly Cheesesteak Egg Rolls – the perfect mix of crunchy, cheesy, and savory goodness! 😋