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Philly Cheesesteak Egg Rolls

Yields6 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

Philly Cheesesteak Egg Rolls are a fun, crunchy twist on the classic sandwich. Tender steak, sautéed onions and peppers, and melted cheese are wrapped in a crispy egg roll wrapper and fried to golden perfection. Serve with a zesty dipping sauce for the ultimate appetizer.

Philly Cheesesteak Egg Rolls

12 Egg Rolls
For the Filling
 450 g Ribeye Steak (thinly sliced or shaved)
 1 tbsp Olive Oil
 1 Medium Onion (thinly sliced)
 1 Small Green Bell Pepper (thinly sliced)
 1 Small Red Bell Pepper (thinly sliced)
 2 cloves Garlic (minced)
 1 tbsp Worcestershire Sauce
 ½ tsp Salt
 ½ tsp Black Pepper
 1 cup Provolone Cheese (shredded) or Cheez Whiz
For the Egg Rolls
 12 Egg Roll Wrappers
 1 Egg (beaten with 1 tbsp water for egg wash)
 Vegetable Oil (for frying)
For the Dipping Sauce
 ½ cup Mayonnaise
 1 tbsp Ketchup
 1 tbsp Horseradish Sauce (or more to taste)
 1 tbsp Hot Sauce (optional)
 1 tbsp Lemon Juice
 Salt and Pepper to taste
Prepare the Dipping Sauce
1

  1. Combine Ingredients:

    • In a small bowl, whisk together mayonnaise, ketchup, horseradish sauce, hot sauce, lemon juice, salt, and pepper until smooth.

    • Cover and refrigerate until ready to serve.

Prepare the Cheesesteak Filling
2

  1. Cook the Steak:

    • In a large skillet over medium-high heat, add olive oil.

    • Add the sliced steak and cook for 3-4 minutes until browned.

  2. Add Vegetables:

    • Add onions, bell peppers, and garlic to the skillet.

    • Cook for another 5-7 minutes or until vegetables are soft and steak is fully cooked.

  3. Season the Filling:

    • Stir in Worcestershire sauce, salt, and pepper.

    • Remove from heat and allow the mixture to cool slightly.

  4. Add Cheese:

    • Once cooled slightly, stir in the shredded provolone cheese until melted and combined.

    • If using Cheez Whiz, add a dollop to each egg roll before wrapping.

Assemble the Egg Rolls
3

  1. Prepare the Egg Wash:

    • In a small bowl, whisk together the egg and water.

  2. Assemble the Egg Rolls:

    • Lay an egg roll wrapper on a flat surface in a diamond orientation.

    • Spoon 2-3 tablespoons of the cheesesteak filling onto the lower third of the wrapper.

    • Fold the bottom corner over the filling, then fold in the sides and roll tightly.

    • Brush the top corner with the egg wash and seal.

    • Repeat with remaining wrappers and filling.

Fry the Egg Rolls
4

  1. Heat the Oil:

    • In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C).

  2. Fry the Egg Rolls:

    • Fry 3-4 egg rolls at a time for 3-4 minutes, or until golden brown and crispy.

    • Use a slotted spoon or tongs to transfer to a paper towel-lined plate to drain excess oil.

  3. Keep Warm:

    • Place the fried egg rolls on a baking sheet in a warm oven (200°F/95°C) while frying the remaining rolls.

Serve and Garnish
5

  1. Plate the Egg Rolls:

    • Arrange the egg rolls on a serving platter.

  2. Serve with Dipping Sauce:

    • Serve immediately with the spicy horseradish dipping sauce on the side.

  3. Garnish:

    • Garnish with a sprinkle of chopped parsley or green onions for a pop of color.

Serving and Presentation
6

  • Serve the Philly Cheesesteak Egg Rolls hot and crispy with a side of the zesty dipping sauce.

  • Pair with a cold beer or a classic Philly soda for a complete experience.

Tips and Variations
7

  • Cheesy Twist: Add mozzarella or pepper jack cheese for a gooey, cheesy center.

  • Healthier Option: Bake the egg rolls at 400°F (200°C) for 12-15 minutes, flipping halfway through.

  • Spicy Kick: Add sliced jalapeños to the filling for an extra punch of heat.

  • Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes, spraying with oil to ensure even browning.

  • Vegetarian Version: Substitute the steak with mushrooms and sautéed onions and peppers for a meatless alternative.

Nutrition Facts

6 servings

Serving size