Cheesesteak Egg Rolls: A Philly Favorite, Reimagined

The classic Philly cheesesteak—a culinary icon of delicious, melty cheese and thinly sliced steak—gets a fun, crispy makeover with this recipe for cheesesteak egg rolls. These savory snacks are perfect for game day, parties, or a fun weeknight dinner. They combine the satisfying flavors of a cheesesteak with the satisfying crunch of an egg roll wrapper, creating a truly unique and delicious experience.

Ingredients You'll Need

This recipe makes approximately 12 egg rolls. Adjust ingredient quantities as needed.

For the Cheesesteak Filling:

• 1 lb thinly sliced ribeye steak (or sirloin, your choice!)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ¼ tsp paprika
• 2 cups shredded provolone cheese (or your favorite cheesesteak cheese blend)

For the Egg Rolls:

• 1 package (about 20) egg roll wrappers
• 2 tbsp water (for sealing)
• Cooking oil, for frying (vegetable or canola)

Instructions: Crafting Your Cheesesteak Egg Roll Masterpiece

Step 1: Preparing the Cheesesteak Filling

1. Sauté the Veggies: Heat the olive oil in a large skillet over medium-high heat. Add the onions and green peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Steak: Add the thinly sliced steak to the skillet. Cook, stirring occasionally, until the steak is browned and cooked through, about 5-7 minutes. Don't overcook! You want it tender and flavorful.
3. Season & Blend: Season the steak and vegetable mixture with salt, pepper, oregano, and paprika. Stir well to combine. Remove from heat and stir in the shredded provolone cheese until it begins to melt slightly. Let the mixture cool slightly before assembling the egg rolls.

Step 2: Assembling the Egg Rolls

1. Prepare Your Station: Lay out your egg roll wrappers on a clean, flat surface. Have a bowl of water nearby for sealing.
2. Filling the Wrappers: Place about ¼ cup of the cheesesteak filling in the center of each egg roll wrapper.
3. Folding & Sealing: Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Brush the top corner with water and tightly roll the wrapper up and over, sealing the edge to create a tight roll.
4. Repeat: Repeat this process for all the remaining wrappers and filling.

Step 3: Frying the Egg Rolls to Perfection

1. Heat the Oil: Heat about 1 inch of cooking oil in a large skillet or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for even cooking and a crispy exterior.
2. Fry in Batches: Carefully place the egg rolls in the hot oil, working in batches to avoid overcrowding the pan. This will ensure even cooking and prevent the oil temperature from dropping too drastically.
3. Fry Until Golden: Fry the egg rolls for about 3-4 minutes per side, or until they are golden brown and crispy.
4. Drain & Serve: Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce, such as sweet and sour sauce, marinara sauce, or even a creamy ranch dressing.

Tips for Extra Delicious Cheesesteak Egg Rolls

• Don't Overcrowd the Pan: Overcrowding will lower the oil temperature and result in soggy egg rolls. Fry in batches for best results.
• Experiment with Cheese: Feel free to experiment with different types of cheese, such as cheddar, pepper jack, or a combination of cheeses.
• Add Some Spice: For a spicier kick, add a pinch of red pepper flakes to the cheesesteak filling.
• Make Ahead: You can assemble the egg rolls ahead of time and store them in the refrigerator until ready to fry.

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