Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls are the perfect blend of two beloved dishes: the classic Philly cheesesteak and crispy egg rolls. This fusion dish takes the savory, cheesy goodness of a Philly cheesesteak and wraps it up in a crunchy egg roll wrapper, creating a mouthwatering appetizer or snack that’s perfect for any occasion.
Equipment
- Large Skillet
- Frying Pan or Dutch Oven
- Mixing Bowl
Ingredients
Beef
- 1 pound Shaved Steak Ribeye is traditional, but sirloin or flank steak can also be used.
Vegetables
- 1 medium Yellow Onion Sliced into thin strips.
- 1 medium Green Bell Pepper Sliced into thin strips.
Cheese
- 1 cup Mozzarella Cheese Shredded, can substitute with provolone or American cheese.
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder Optional.
- 1 teaspoon Onion Powder Optional.
Egg Roll Wrappers
- 10 pieces Large Square Egg Roll Wrappers
Frying Oil
- 2 cups Vegetable or Canola Oil For frying.
Instructions
- Step 1: Start by heating a large skillet over medium heat. Add the shaved steak to the skillet and season with salt and pepper. Cook the steak, stirring occasionally, until it’s browned and cooked through, about 5 minutes. Transfer to a bowl and set aside to cool slightly.
- Step 2: In the same skillet, add more oil if needed, then add the sliced onions and bell peppers. Sauté over medium heat until softened and slightly caramelized, about 5 minutes. Add to the bowl with the beef and stir to combine.
- Step 3: Allow the beef and vegetables to cool slightly before adding the shredded mozzarella cheese. Mix until the cheese begins to melt and the filling is well combined.
- Step 4: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the beef mixture into the center. Fold the bottom corner up over the filling, fold in the sides, and roll up tightly, sealing the top corner with water. Repeat with remaining wrappers and filling.
- Step 5: Heat oil to 325°F (165°C) in a frying pan or Dutch oven. Carefully place a few egg rolls into the hot oil, frying for 2-3 minutes on each side until golden brown and crispy. Remove and drain on a wire rack or paper towels.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain crispiness.