Philly Cheesesteak Egg Rolls

Of course! Philly Cheesesteak Egg Rolls are a brilliant fusion appetizer that combines the classic flavors of a Philly cheesesteak with the crispy, crunchy texture of an egg roll. They’re perfect for parties, game day, or a fun snack.

Here’s a tried-and-true recipe that delivers on flavor and crunch.

---

Philly Cheesesteak Egg Rolls

This recipe makes about 12-14 egg rolls.

Ingredients:

For the Filling:

· 1 tablespoon olive oil or vegetable oil
· 1 lb ribeye steak, very thinly sliced (or shaved beef steak) *
· 1 medium green bell pepper, finely sliced
· 1 small onion, finely sliced
· 4-5 mushrooms, thinly sliced (optional, but classic)
· 2 cloves garlic, minced
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (adds umami)
· Salt and black pepper to taste
· 8 slices Provolone cheese, torn into pieces (or 1 ½ cups shredded)

For Assembly:

· 1 package (12-14) egg roll wrappers
· Small bowl of water (for sealing the wrappers)
· Vegetable oil, for frying (or use an air fryer)

For Serving (Optional):

· Cheez Whiz (the most authentic dip!)
· Ranch dressing
· Marinara sauce

---

Instructions:

Step 1: Prepare the Filling

1. Slice the Meat: If you didn’t buy pre-shaved steak, place the ribeye in the freezer for 20-30 minutes to firm it up. This makes it much easier to slice paper-thin.
2. Cook the Vegetables: Heat the oil in a large skillet or wok over medium-high heat. Add the sliced bell pepper, onion, and mushrooms. Sauté for 5-7 minutes until they are softened and have a bit of color. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Cook the Steak: Push the vegetables to the side of the skillet. Add the thinly sliced steak in a single layer. Season with salt and pepper. Let it sear for about 1 minute without moving, then toss and cook until it’s no longer pink (about 2-3 minutes total).
4. Combine and Season: Mix the steak and vegetables together. Add the Worcestershire sauce and soy sauce. Cook for one more minute, then taste and adjust seasoning. Let the filling cool completely. This is a crucial step to prevent the egg rolls from becoming soggy.

Step 2: Assemble the Egg Rolls

1. Set up your station: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
2. Add filling and cheese: Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper. Top with a few pieces of Provolone cheese.
3. Fold and roll:
   · Fold the bottom corner up over the filling, tucking it in tightly.
   · Fold the left and right corners inward toward the center, forming an envelope shape.
   · Roll it up tightly toward the top corner.
   · Seal the edge: Dip your finger in water and moisten the top corner of the wrapper. Press to seal the egg roll shut.
4. Place the finished egg roll on a baking sheet seam-side down and cover with a damp paper towel while you assemble the rest.

Step 3: Cook the Egg Rolls

Method 1: Deep Frying (Classic Crispy)

1. Pour oil into a heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C).
2. Working in batches to avoid overcrowding, carefully fry the egg rolls for 2-3 minutes per side, until they are golden brown and crispy.
3. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.

Method 2: Air Frying (Healthier Option)

1. Preheat your air fryer to 390°F (200°C).
2. Lightly brush or spray the egg rolls with oil on all sides.
3. Place them in the air fryer basket in a single layer, not touching.
4. Air fry for 8-10 minutes, flipping halfway through, until golden and crispy.

Method 3: Baking

1. Preheat your oven to 400°F (200°C).
2. Place the egg rolls on a baking sheet lined with parchment paper. Brush generously with oil.
3. Bake for 15-20 minutes, flipping halfway through, until golden brown.

Step 4: Serve Immediately

· Let the egg rolls cool for a minute or two (the filling will be molten hot!), then serve with your choice of dipping sauce. Cheez Whiz is the ultimate authentic choice!

---

Pro-Tips for Success:

· COOL THE FILLING: This is the #1 rule. A hot filling will steam the wrapper from the inside, making it soggy and causing it to tear during frying.
· Keep Wrappers Covered: Egg roll wrappers dry out quickly. Keep the stack covered with a damp paper towel while you work.
· Don’t Overfill: Overfilling makes them difficult to roll and more likely to burst.
· Seal Tightly: A good seal prevents oil from seeping in and the filling from leaking out.
· Thinly Sliced Meat: The thinner the meat, the quicker it cooks and the more authentic the texture. Ask your butcher to shave it for you, or use a very sharp knife.

Enjoy your delicious, crispy, cheesy creation! They’re always a huge hit.