Description

These Philly Cheesesteak Egg Rolls are a crispy and delicious twist on the classic sandwich. Filled with sautéed bell peppers, onions, tender ribeye steak, and melted provolone cheese, these egg rolls are perfect for appetizers, snacks, or party finger food. They can be deep-fried for traditional crispiness or baked for a lighter option.

Ingredients

Filling

1 1/2 tablespoons butter
1 green bell pepper, chopped
1/2 cup onion, chopped
1 pound boneless ribeye steak, sliced or coarsely chopped
Salt and pepper to taste
6 slices provolone cheese

Assembly

12 egg roll wrappers
Water, for sealing edges
Oil for frying (such as vegetable or canola oil)
Ranch dressing for dipping (optional)

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Instructions

Prepare the Filling: Melt 1/2 tablespoon butter in a large pan over medium-high heat. Add the chopped green bell pepper and onion, cooking until softened and fragrant, about 4-5 minutes. Remove the vegetables from the pan and set aside.
Cook the Steak: In the same pan, melt the remaining 1 tablespoon of butter. Add the sliced ribeye steak, seasoned with salt and pepper, and cook until browned and just cooked through, about 5-7 minutes, stirring occasionally.
Combine Filling: Return the cooked bell peppers and onions to the pan with the steak. Stir to combine all the ingredients evenly and cook together for another 1-2 minutes. Remove from heat and set aside.
Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese in the center of the wrapper. Spoon 2-3 tablespoons of the steak and vegetable mixture over the cheese. Fold the sides of the wrapper inward and tightly roll up the egg roll, sealing the edges with a bit of water to ensure they stay closed during cooking.
Fry: Heat oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in batches for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer them to paper towels to drain excess oil.
Bake Option: For a lighter alternative, preheat the oven to 425°F (220°C). Lightly coat each egg roll with cooking spray and place them on a baking sheet. Bake for 15-20 minutes, turning halfway through, until they are golden, crispy, and heated through.
Serve: Serve the Philly Cheesesteak Egg Rolls hot with ranch dressing or your favorite dipping sauce on the side.

Notes

You can substitute ribeye with sirloin or flank steak for a leaner option.
For a vegetarian version, replace steak with sautéed mushrooms and extra cheese.
If you prefer spicier egg rolls, add some diced jalapeños or a dash of hot sauce to the filling.
Make sure to seal the egg roll edges well to prevent filling from leaking during frying or baking.
Leftover cooked filling can be used in sandwiches or salads the next day.