Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls are a crispy, handheld twist on the classic Philly cheesesteak, filled with tender steak, sautéed onions and peppers, and gooey melted cheese in a crunchy shell. Perfect for parties, game days, or as a savory appetizer with your favorite dipping sauce!
Ingredients
- 1 lb ribeye steak or flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 small red bell pepper, finely diced (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices provolone cheese, chopped (or shredded mozzarella/cheddar)
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- vegetable oil, for frying
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3–4 minutes until browned. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.
- In the same skillet, sauté the onions and bell peppers for 3–4 minutes until softened. Add the steak back into the skillet and mix well. Remove from heat and let cool slightly.
- Fold in the chopped provolone cheese until just melted and combined.
- Place an egg roll wrapper on a flat surface in a diamond shape. Add about 2 tablespoons of the steak mixture and a sprinkle of cheese in the center.
- Fold the bottom corner over the filling, then fold in the sides. Brush the top edge with the beaten egg and roll up tightly to seal. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes or until golden brown and crispy. Drain on paper towels.
- Serve hot with cheese sauce, ranch dressing, spicy ketchup, or your favorite dipping sauce.
Nutrition
Serving: 1egg rollCalories: 210kcalCarbohydrates: 18gProtein: 9gFat: 12gSaturated Fat: 4gCholesterol: 30mgSodium: 330mgFiber: 1gSugar: 2g
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