Description
Delicious Philly Cheesesteak Egg Rolls combine tender ribeye steak, sautéed bell peppers and onions, and melted provolone cheese wrapped in crispy egg roll wrappers. Perfectly fried or baked, these egg rolls make a flavorful appetizer or snack with an optional ranch dipping sauce.
Ingredients
Filling
- 1 1/2 tablespoons butter, divided
- 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
Wrapping & Cooking
- 12 egg roll wrappers
- Oil for frying (enough to deep fry)
- Water (for sealing egg rolls)
- Cooking spray (if baking)
- Ranch dressing, for dipping (optional)
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 and cook until softened, about 4-5 minutes. Remove from pan and set aside.
- Cook the Steak: In the same pan, melt the remaining 1 tablespoon of butter. Add the ribeye steak strips seasoned with salt and pepper. Cook over medium-high heat until the steak is browned and cooked through, approximately 5-7 minutes.
- Combine Filling: Return the cooked bell peppers and onions to the pan with the steak. Stir well to combine all the ingredients evenly and remove from heat.
- Assemble Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese in the center of the wrapper, then spoon 2-3 tablespoons of the steak mixture over the cheese. Fold and roll the wrapper tightly, sealing the edges with a bit of water to prevent them from opening during cooking. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches for 3-5 minutes each, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels.
- Bake Option: For a healthier alternative, preheat the oven to 425°F (220°C). Lightly spray or brush the egg rolls with cooking spray. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes until crispy, turning halfway through cooking.
- Serve: Serve the egg rolls hot with ranch dressing or your favorite dipping sauce on the side.
Notes
- Use thinly sliced ribeye for the best texture and flavor.
- Ensure the egg roll wrappers are sealed tightly to avoid filling leakage when frying or baking.
- Adjust cooking times slightly depending on your fryer or oven performance.
- For extra crispiness when baking, flip egg rolls halfway through baking time.
- Optional: substitute provolone cheese with mozzarella for a milder flavor.
