Why make this recipe
Philly Cheesesteak Egg Rolls are a fun twist on the classic Philly cheese steak. They pack all the delicious flavors of the original sandwich into a crispy, bite-sized treat. These egg rolls are perfect for parties, game day, or a quick dinner. They’re easy to make and are sure to impress your family and friends.
How to make Philly Cheesesteak Egg Rolls
Ingredients :
- 1 pound beef steak (sirloin or ribeye), thinly sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cups shredded provolone cheese
- 1 package egg roll wrappers
- Salt and pepper to taste
- Oil for frying
Directions :
- In a skillet over medium heat, sauté the onion and bell pepper until softened.
- Add the sliced steak, season with salt and pepper, and cook until browned.
- Take the mixture off the heat and stir in the shredded cheese until melted.
- Lay an egg roll wrapper flat, place a spoonful of the mixture in the center, and wrap according to package instructions.
- Heat oil in a deep pan over medium-high heat and fry the egg rolls until golden brown and crispy.
- Drain on paper towels and serve hot.
How to serve Philly Cheesesteak Egg Rolls
Serve the egg rolls hot with your favorite dipping sauce like ranch, marinara, or cheese sauce. They make a delightful appetizer or a satisfying snack. You can also enjoy them with a side salad or fries for a complete meal.
How to store Philly Cheesesteak Egg Rolls
If you have leftovers, let the egg rolls cool completely. Store them in an airtight container in the fridge for up to 3 days. To reheat, you can bake them in the oven at 350°F for about 10-15 minutes until crispy, or you can use an air fryer.
Tips to make Philly Cheesesteak Egg Rolls
- Make sure to slice the beef very thin for quick cooking.
- You can also add mushrooms or other vegetables to the filling if you like.
- Keep an eye on the oil temperature when frying to prevent burning. The right temperature will ensure the egg rolls are crispy and golden.
Variation
You can swap provolone cheese with other types like cheddar or mozzarella for different flavors. For a vegetarian version, use a mix of sautéed mushrooms, bell peppers, and cheese instead of beef.
FAQs
Can I bake the egg rolls instead of frying?
Yes, you can bake them! Brush the egg rolls with a little oil and bake at 400°F for about 20-25 minutes, flipping halfway through.
Can I freeze Philly Cheesesteak Egg Rolls?
Yes, you can freeze them before frying. Lay them out on a baking sheet until frozen, then transfer to a freezer bag. Fry directly from the freezer when ready.
How do I know when the egg rolls are done frying?
They should be golden brown and crispy on the outside. If you cut one open, the filling should be hot and cheesy.
Philly Cheesesteak Egg Rolls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A fun twist on the classic Philly cheesesteak, these egg rolls are crispy, flavorful, and perfect for any occasion.
Ingredients
- 1 pound beef steak (sirloin or ribeye), thinly sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cups shredded provolone cheese
- 1 package egg roll wrappers
- Salt and pepper to taste
- Oil for frying
Instructions
- In a skillet over medium heat, sauté the onion and bell pepper until softened.
- Add the sliced steak, season with salt and pepper, and cook until browned.
- Take the mixture off the heat and stir in the shredded cheese until melted.
- Lay an egg roll wrapper flat, place a spoonful of the mixture in the center, and wrap according to package instructions.
- Heat oil in a deep pan over medium-high heat and fry the egg rolls until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
Serve with your favorite dipping sauce like ranch, marinara, or cheese sauce. For leftovers, store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
