Description
A delicious twist on the classic Philly cheesesteak, these Philly Cheesesteak Egg Rolls combine tender rib-eye steak, sautéed peppers and onions, and melted provolone cheese wrapped in crispy fried egg roll wrappers. Perfect as a snack or appetizer, they offer the familiar flavors of a cheesesteak in a fun handheld form.
Ingredients
Scale
Vegetables
- 1 green bell pepper, chopped
- ½ cup onion, chopped
- 1 pound boneless rib-eye steak, sliced or chopped
- 6 slices provolone cheese
- 1 ½ tbsp butter, divided
- 12 egg roll wrappers
- Salt, to taste
- Black pepper, to taste
- Oil for frying (vegetable or canola oil recommended)
- Water (for sealing egg roll wrappers)
- Optional: Ranch dressing for dipping
Meat and Dairy
Other
Instructions
- Sauté the vegetables: Heat half the butter (¾ tablespoon) in a large pan over medium heat. Add the chopped green bell pepper and onion. Cook for 3-4 minutes until the vegetables soften. Remove from pan and cover to keep warm.
- Cook the steak: Melt the remaining butter in the same pan. Add the rib-eye steak, seasoning with salt and black pepper. Cook for 3-4 minutes until the steak turns brown and is cooked through.
- Combine steak and vegetables: Return the sautéed vegetables to the pan with the cooked steak and mix thoroughly to combine the flavors.
- Assemble the egg rolls: Lay out an egg roll wrapper and place half a slice of provolone cheese in the center. Add 2-3 tablespoons of the steak and vegetable filling on top of the cheese. Fold and roll the wrapper tightly according to package directions, using water to seal the edges firmly.
- Fry the egg rolls: Heat oil in a deep frying pan over medium-high heat. Fry 3-4 egg rolls at a time, turning occasionally, for 3-5 minutes until golden brown and crispy.
- Drain and serve: Remove the egg rolls from oil and place on paper towels to drain excess oil. Serve hot with your favorite sauce, such as ranch dressing if desired.
Notes
- Use a sharp knife to slice the rib-eye thinly for tender filling.
- Ensure oil is hot enough before frying to get a crispy texture without absorbing excess oil.
- Seal the egg rolls tightly to prevent filling from leaking during frying.
- Leftover filling can be stored refrigerated for up to 2 days and reheated for use.
- For a lighter option, try baking the egg rolls at 400°F (204°C) for 15-20 minutes, turning halfway through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Philly cheesesteak, egg rolls, rib-eye steak, appetizer, fried egg rolls, provolone cheese
