Ah, Philly Cheesesteak Egg Rolls—crispy, golden on the outside, and filled with tender steak, peppers, onions, and melty cheese. They’re basically a handheld version of the classic Philly cheesesteak with an Asian twist! Here’s a straightforward recipe:
Ingredients
For the filling:
- 1 lb (450 g) ribeye steak, thinly sliced
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 tsp vegetable oil
- Salt and pepper, to taste
- 1 tsp garlic powder (optional)
- 1 cup shredded provolone or mozzarella cheese
For assembly:
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Optional dipping sauce:
- ½ cup ketchup
- 2 tbsp mayonnaise
- 1 tsp hot sauce or sriracha
Instructions
1. Cook the Filling
- Heat 2 tsp vegetable oil in a skillet over medium-high heat.
- Add onions and bell peppers. Sauté 3–4 minutes until softened. Remove and set aside.
- Add steak slices to the skillet. Season with salt, pepper, and garlic powder. Cook until just browned, ~3–4 minutes.
- Return the peppers and onions to the skillet, stir to combine, and let cool slightly.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper on a flat surface, corner facing you.
- Place ~2–3 tbsp of the filling in the lower center. Sprinkle with cheese.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner. Seal with a bit of beaten egg.
3. Fry
- Heat 2–3 inches of vegetable oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches, 2–3 minutes per side, until golden brown and crispy.
- Drain on paper towels.
4. Serve
- Serve hot with optional dipping sauce.
Tips
- Cheese: Provolone or American cheese melts beautifully; mozzarella works too.
- Steak: Ribeye is ideal for flavor and tenderness, but sirloin or flank steak thinly sliced works as well.
- Crisping without deep-frying: Brush with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
If you like, I can also give a baked version with an easy prep shortcut that’s less messy but still crispy and melty.
Do you want that baked version?
