Philly Cheesesteak Egg Rolls
Crispy golden egg rolls stuffed with tender shaved ribeye, melted provolone, sautéed peppers, and onions. These Philly Cheesesteak Egg Rolls are the ultimate party appetizer ready in under an hour.
Equipment
- 1 Large Skillet (cast iron preferred)
- 1 Deep Pot or Dutch Oven (for frying)
- 1 Cooking Thermometer (to monitor oil temperature)
- 1 Tongs
- 1 Wire Rack (for draining)
Ingredients
Filling
- 1 lb ribeye steak thinly shaved or sliced
- 1 medium green bell pepper diced small
- 1 medium yellow onion diced small
- 1 cup mushrooms optional, sliced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 4 oz cream cheese softened
- 4 slices provolone cheese or Cheez Whiz
- salt and black pepper to taste
For Wrapping and Frying
- 12 egg roll wrappers refrigerated section of grocery store
- 2 tbsp water for sealing edges
- 4 cups canola or vegetable oil for deep frying
Instructions
- Heat a large skillet over high heat until very hot. Add a small drizzle of oil.
- Cook the diced onion and bell pepper for 4 to 5 minutes until softened and lightly caramelized. Add minced garlic and cook for 30 seconds more.
- Add mushrooms if using and cook for 2 to 3 minutes until they release moisture and begin to brown.
- Push the vegetables to the side of the skillet. Add the shaved steak and cook for 2 to 3 minutes, breaking it apart as it browns.
- Season the mixture with Worcestershire sauce, salt, and pepper. Stir everything together and remove from heat.
- Transfer the filling to a bowl and let it cool for 10 minutes. Stir in the cream cheese and provolone until melted and well combined.
- Lay an egg roll wrapper flat on your work surface in a diamond shape. Place 2 to 3 tablespoons of filling in the center.
- Fold the bottom corner up over the filling, then fold in the two side corners tightly. Roll upward and seal the top corner with a dab of water.
- Repeat with remaining wrappers until all filling is used. Place finished rolls on a tray.
- Heat frying oil in your pot to 350°F using a cooking thermometer to maintain temperature.
- Fry the egg rolls in batches of 3 to 4 for 3 to 4 minutes, turning once, until deep golden brown on all sides.
- Remove with tongs and drain on a wire rack or paper towels. Serve hot with your favorite dipping sauce.
Notes
For best results, let the filling cool fully before wrapping. Freeze uncooked egg rolls in a single layer before bagging for long-term storage. Reheat cooked leftovers in an air fryer at 375°F for 5 minutes to restore crispiness.