Here’s a fun and indulgent recipe for Philly Cheesesteak Egg Rolls — all the flavors of a Philly cheesesteak wrapped in crispy egg roll wrappers.
🥩 Ingredients (makes 6–8 egg rolls)
- 1 cup cooked beef, thinly sliced or shredded (ribeye or sirloin works best)
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 cup mushrooms, sliced (optional)
- 1 cup shredded cheese (provolone, mozzarella, or cheddar)
- 6–8 egg roll wrappers
- 2 tbsp vegetable oil (for sautéing)
- Oil for frying (vegetable or canola)
- Optional dipping sauce: ketchup, ranch, or cheese sauce
👩🍳 Instructions
1. Cook the filling
- Heat 2 tbsp oil in a skillet over medium heat.
- Sauté onions, bell peppers, and mushrooms until soft, 3–4 minutes.
- Add cooked beef and heat through. Remove from heat and let cool slightly.
- Stir in shredded cheese.
2. Assemble the egg rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Spoon about 2–3 tbsp of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, then roll tightly.
- Seal the edge with a little water.
3. Fry the egg rolls
- Heat 2–3 inches of oil in a deep pan to 180 °C (350 °F).
- Fry egg rolls in batches 2–3 minutes per side, until golden brown and crispy.
- Drain on paper towels.
4. Serve
- Serve hot with your choice of dipping sauce.
🌟 Tips & Variations
- Baking option: Brush egg rolls with oil and bake at 200 °C (400 °F) for 15–20 minutes, turning halfway, for a lighter version.
- Cheese twist: Mix provolone with cheddar or pepper jack for extra flavor.
- Extra veggies: Add shredded carrots or cabbage for crunch.
- Make ahead: Assemble egg rolls and freeze before frying — fry directly from frozen.
I can also provide a Pakistani-inspired version, using local beef or chicken, sautéed onions and bell peppers with garam masala, and local cheese for a flavorful fusion twist.
Do you want me to do that?
