Description
These Philly Cheesesteak Egg Rolls are a delicious fusion of classic Philly cheesesteak flavors wrapped in a crispy egg roll wrapper. Perfect for parties or as a fun appetizer, these egg rolls are filled with thinly sliced ribeye steak, onions, bell peppers, and provolone cheese, then fried until golden brown and crispy.
Ingredients
For the Filling:
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1/2 cup mushrooms, sliced (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly:
- 8 egg roll wrappers
- 8 slices provolone cheese, cut in half
- Vegetable oil for frying
- Cheese sauce or ranch for dipping
Instructions
- Cook the Filling: Heat olive oil in a skillet over medium-high heat. Add steak and cook for 3–4 minutes until browned. Stir in onion, bell pepper, mushrooms (if using), salt, and pepper. Cook until vegetables are tender and beef is fully cooked, about 5 minutes. Remove from heat and let cool slightly.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Lay half a slice of provolone, add about 2 tablespoons of the beef mixture, then fold the sides over and roll tightly, sealing edges with a little water. Repeat with remaining wrappers.
- Fry the Egg Rolls: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels and serve hot with dipping sauce.
Notes
- For a baked version, brush egg rolls with oil and bake at 425°F (220°C) for 15–18 minutes until golden and crisp.
- These can be prepped ahead and frozen—cook directly from frozen, adding extra frying or baking time.
