Philly Cheesesteak Egg Rolls (Print Version)
Golden egg rolls with steak, peppers, onions, and melty cheese—ideal for parties and game-day gatherings.
# Ingredients:
→ For the Filling
01 -
1 lb (450 g) thinly sliced ribeye steak or shaved beef
02 -
1 tablespoon olive oil
03 -
1 small onion, finely diced
04 -
1 small green bell pepper, finely diced
05 -
1 small red bell pepper, finely diced (optional)
06 -
1 teaspoon garlic powder
07 -
Salt and black pepper, to taste
08 -
6 slices provolone cheese or 1 cup shredded cheese of choice
→ For the Egg Rolls
09 -
12 egg roll wrappers
10 -
1 egg, beaten (for sealing)
11 -
Vegetable oil, for frying
→ For the Dipping Sauce (Optional)
12 -
1/2 cup mayonnaise
13 -
1 tablespoon ketchup
14 -
1 teaspoon horseradish (optional)
15 -
1 teaspoon Worcestershire sauce
16 -
Salt and pepper, to taste
# Steps:
01 -
Heat olive oil in a skillet over medium-high heat. Add diced onions and bell peppers; cook for 3-4 minutes until soft. Add the thinly sliced steak and cook until browned, about 4-5 minutes. Season with garlic powder, salt, and pepper. Remove from heat and stir in the cheese until melted and combined. Let cool slightly.
02 -
Place an egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond). Add 2-3 tablespoons of the steak mixture near the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers.
03 -
Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes or until golden brown and crispy. Drain on a paper towel-lined plate.
04 -
In a small bowl, mix mayonnaise, ketchup, horseradish, Worcestershire sauce, salt, and pepper.
05 -
Serve the egg rolls hot with your dipping sauce of choice!