About This RecipeThis recipe is for Philly Cheesesteak Egg Rolls, a fusion appetizer that combines the classic flavors of a Philadelphia cheesesteak sandwich with the crispy texture of a fried egg roll wrapper. The filling consists of thinly sliced steak, cheese, and vegetables, all wrapped and deep-fried or baked until golden brown.Why You’ll Love This RecipeThis recipe transforms a familiar sandwich into a portable, shareable finger food ideal for parties and gatherings. The contrast between the hot, savory, cheesy filling and the crispy exterior is a key textural element. The cooking process for the filling is straightforward, and assembly can be done in advance.Ingredients1 tablespoon vegetable oil, plus more for frying1/2 green bell pepper, finely chopped1/2 small onion, finely chopped8 ounces ribeye steak, thinly sliced or shavedSalt and black pepper to taste6 slices provolone cheese, chopped12 egg roll wrappers1 tablespoon water1 large egg, beaten (optional, for sealing)Step by Step InstructionsHeat one tablespoon of vegetable oil in a large skillet over medium-high heat.Add the chopped bell pepper and onion to the skillet. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.Add the thinly sliced ribeye steak to the skillet with the vegetables. Season with salt and pepper. Cook, breaking up the meat, until the steak is no longer pink, about 3-5 minutes.Transfer the steak and vegetable mixture to a bowl and allow it to cool for 5-10 minutes.Stir the chopped provolone cheese into the slightly cooled steak mixture until combined.Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).Place about 2 tablespoons of the filling in the center of the wrapper.Fold the bottom corner of the wrapper up over the filling. Fold the left and right corners inward toward the center.Roll the bundle tightly toward the top corner. Moisten the top corner with a small amount of water or beaten egg to seal the egg roll shut. Repeat with remaining wrappers and filling.Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).Working in batches to avoid overcrowding, carefully place the egg rolls in the hot oil. Fry for 2-4 minutes, turning occasionally, until golden brown and crispy.Remove the egg rolls from the oil and drain on a wire rack or a plate lined with paper towels. Serve warm.FAQCan I bake these instead of frying?Yes. For a baked version, preheat the oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper, brush lightly with oil, and bake for 15-20 minutes, turning halfway through, until golden and crispy.What kind of cheese can I use instead of provolone?Cheese Whiz is a traditional choice for Philadelphia cheesesteaks. White American cheese or mozzarella are also common substitutes that provide a similar melting quality.Can I make these ahead of time?Assembled, uncooked egg rolls can be arranged on a baking sheet, frozen solid, and then transferred to a freezer bag for storage. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.You Must KnowThis is an American fusion dish, not a traditional recipe from any Asian cuisine. Ensuring the filling is completely cooled before assembling is critical to prevent the wrappers from becoming soggy and tearing. Maintaining a consistent oil temperature of 350°F (175°C) is key to achieving a crispy, non-greasy exterior without burning.Storage TipsCool cooked egg rolls completely before storing. Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5-10 minutes to restore crispiness; microwaving will result in a soft wrapper. For longer storage, freeze cooked and cooled egg rolls in a single layer before transferring to a freezer bag for up to 2 months. Reheat from frozen in an oven or air fryer.
Philly Cheesesteak Egg Rolls
