Description
These Philly Cheesesteak Egg Rolls are a delicious twist on the classic sandwich, combining thinly sliced ribeye, sautéed onions and peppers, and melted provolone cheese wrapped in crispy egg roll wrappers. Perfectly fried to golden brown perfection, these egg rolls make a fantastic appetizer or snack with your favorite dipping sauces.
Ingredients
Scale
Beef Filling
- 1 lb ribeye steak (or flank steak, thinly sliced against the grain)
- 1 tbsp olive oil (for cooking)
- 1 medium onion (sliced)
- 1 bell pepper (sliced, optional)
- Salt and pepper (to taste)
- 1/2 cup provolone cheese (shredded)
- 1/2 cup Cheez Whiz (optional, for classic Philly cheesesteak flavor)
Egg Rolls
- 8 egg roll wrappers
- 1 egg (beaten, for egg wash)
- Oil for frying (vegetable or canola)
Instructions
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye (or flank steak) and cook for about 3-4 minutes until browned and cooked through. Season with salt and pepper to taste. Remove the beef from the pan and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onions and bell peppers (if using) and sauté for 3-4 minutes until softened. Season with a pinch of salt and pepper.
- Combine Filling: Return the cooked beef to the skillet with the sautéed onions and peppers. Stir in the shredded provolone cheese and Cheez Whiz (if using) until the cheese is melted and the mixture is well combined. Remove from heat and let cool for a few minutes.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner facing you. Place 2-3 tablespoons of the beef and cheese filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly from bottom to top, sealing the edge with a little beaten egg.
- Fry Egg Rolls: Heat about 2 inches of vegetable or canola oil in a deep pan or wok over medium-high heat. Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauces such as ranch, ketchup, or extra Cheez Whiz for an authentic Philly flavor. Enjoy!
Notes
- Thinly slicing the steak against the grain helps ensure tender bites.
- Bell peppers are optional but add a nice sweetness and color.
- Cheez Whiz is traditional but can be omitted or substituted with additional provolone if preferred.
- Make sure the oil is hot enough to prevent greasy egg rolls but not smoking.
- Leftover filling can be refrigerated and used within 2 days.
