Description
These Philly Cheesesteak Egg Rolls are a delicious twist on the classic sandwich, combining tender ribeye steak, sautéed bell peppers and onions, and melted provolone cheese wrapped in crispy, golden egg roll wrappers. Perfect as an appetizer or party snack, they offer a fun and flavorful way to enjoy all the flavors of a Philly cheesesteak in a portable bite.
Ingredients
Scale
Filling
- 1 1/2 tablespoons butter
- 1 green bell pepper, chopped
- 1/2 cup onion, chopped
- 1 pound boneless ribeye steak, sliced or coarsely chopped
- Salt and pepper to taste
- 6 slices provolone cheese
Egg Rolls
- 12 egg roll wrappers
- Oil for frying
- Water for sealing egg roll edges
- Ranch dressing for dipping (optional)
Instructions
- Prepare the Filling: Melt 1/2 tablespoon of butter in a large pan over medium-high heat. Add the chopped green bell pepper and onion, sautéing until they are softened, about 4-5 minutes. Remove the vegetables from the pan and set aside.
- Cook the Steak: In the same pan, melt the remaining 1 tablespoon of butter. Add the sliced or chopped ribeye steak seasoned with salt and pepper. Cook over medium-high heat until the beef is browned but still tender, approximately 5-7 minutes.
- Combine Filling: Return the cooked bell peppers and onions to the pan with the steak. Stir to evenly combine the mixture and cook together for another 1-2 minutes to meld flavors. Remove from heat.
- Assemble Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese in the center, then add 2-3 tablespoons of the steak mixture on top of the cheese. Fold in the edges of the wrapper and roll tightly. Seal the edges by brushing with a little water.
- Fry the Egg Rolls: Heat oil in a deep pan or deep fryer to 350°F (175°C). Fry the egg rolls in batches for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels.
- Bake Option: Alternatively, preheat the oven to 425°F (220°C). Lightly spray the egg rolls with cooking spray and place them on a baking sheet. Bake for 15-20 minutes, turning halfway through, until crispy and golden brown.
- Serve: Serve the Philly Cheesesteak Egg Rolls warm with ranch dressing or your favorite dipping sauce if desired.
Notes
- You can substitute ribeye with sirloin or any tender beef cut for a more budget-friendly option.
- For extra crispiness when baking, brush the egg rolls lightly with oil before baking.
- Be careful not to overfill the egg rolls to prevent them from bursting during frying or baking.
- Use fresh egg roll wrappers and keep unused wrappers covered with a damp towel to prevent drying out.
- Leftover filling can be refrigerated for up to 2 days and used in sandwiches or wraps.
