Of course! Philly Cheesesteak Egg Rolls are a brilliant fusion appetizer that combines the savory goodness of a cheesesteak with the crispy, fun format of an egg roll. They’re always a huge hit.
Here’s a detailed guide to making them, including tips for maximum success.
Philly Cheesesteak Egg Rolls Recipe
This recipe mimics the classic Philly flavors—thinly sliced steak, melty cheese, and sautéed onions and peppers—all wrapped up and fried (or baked) to golden perfection.
Yields: About 12-14 egg rolls Prep time: 25 minutes Cook time: 20 minutes
Ingredients:
For the Filling:
· 1 tbsp olive oil
· 1 lb ribeye steak, very thinly sliced (see Tip #1 for alternatives)
· 1 small yellow onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 1 cup mushrooms, sliced (optional, but classic)
· 2 cloves garlic, minced
· Salt and black pepper to taste
· 1 tbsp Worcestershire sauce
· ½ tsp paprika
For Assembly:
· 12-14 egg roll wrappers (found in the produce refrigerated section)
· 8-10 slices Provolone cheese, or 1 ½ cups shredded provolone/Cheez Whiz
· 1 small bowl of water (to seal the wrappers)
· Vegetable, canola, or peanut oil for frying
For Serving (Optional):
· Cheez Whiz for dipping
· Ranch dressing
· Marinara sauce
Instructions:
- Prepare the Filling:
· Heat the olive oil in a large skillet or wok over medium-high heat.
· Add the thinly sliced steak and cook, breaking it up, until it’s no longer pink (about 2-3 minutes). Remove the steak with a slotted spoon, leaving the juices in the pan.
· Add the onions, bell peppers, and mushrooms (if using) to the same skillet. Sauté for 5-7 minutes, until softened and slightly caramelized.
· Add the garlic and cook for another 30 seconds until fragrant.
· Return the cooked steak to the skillet. Season with salt, pepper, Worcestershire sauce, and paprika. Stir everything to combine and cook for another minute.
· Crucial Step: Transfer the entire mixture to a colander or strainer over a bowl. Let it drain and cool completely. Removing excess liquid is Key Tip #2 to prevent soggy, bursting egg rolls.
- Assemble the Egg Rolls:
· Lay one egg roll wrapper on a clean surface with one corner pointing toward you (so it looks like a diamond).
· Place a slice of provolone cheese (or a spoonful of Cheez Whiz) diagonally across the center of the wrapper.
· Spoon about 2-3 tablespoons of the cooled filling onto the cheese.
· Fold the bottom corner up over the filling. Fold the two side corners inward toward the center.
· Dip your finger in the bowl of water and moisten the edges of the remaining top corner.
· Roll the filled pocket tightly toward the moistened top corner. Press to seal firmly. The water acts as glue. Place seam-side down on a baking sheet.
· Repeat with the remaining wrappers and filling.
- Cook the Egg Rolls:
· For Frying (Classic Crispy Result):
· Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium heat to 350°F (175°C).
· Working in batches to avoid overcrowding, carefully place egg rolls seam-side down into the hot oil.
· Fry for 2-4 minutes per side, turning occasionally, until they are golden brown and crispy.
· Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet (this keeps them crispy).
· For Baking (Healthier Alternative):
· Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
· Arrange the egg rolls on the sheet and brush or spray them generously with oil.
· Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.
- Serve:
· Let the egg rolls cool for a few minutes before serving—the filling will be extremely hot.
· Serve immediately with Cheez Whiz, ranch, or marinara sauce for dipping.
5 Pro Tips for Success:
- The Meat is Key: The best cut is ribeye for its flavor and fat. Ask your butcher to slice it thin for you, or partially freeze it for 1-2 hours to make slicing easier. Shaved steak (sold as “cheesesteak meat”) is a perfect shortcut.
- DRAIN AND COOL THE FILLING: This is the most important step. A hot, wet filling will steam the wrapper from the inside, making it soggy and causing it to burst during frying.
- Don’t Overfill: Too much filling makes them hard to roll and more likely to break open during cooking.
- Keep Wrappers Covered: Egg roll wrappers dry out quickly. Keep them under a slightly damp paper towel while you work.
- Maintain Oil Temperature: If frying, don’t let the oil get too hot or too cool. A thermometer is helpful. If the oil is too cool, the egg rolls will be greasy; if it’s too hot, the outside will burn before the inside is hot.
Enjoy your incredible, restaurant-quality Philly Cheesesteak Egg Rolls! They’re perfect for game day, parties, or a fun family dinner.