Description
These Philly Cheesesteak Egg Rolls are a crispy and delicious twist on the classic sandwich, combining sautéed ribeye steak, bell peppers, onions, and melted provolone cheese wrapped in crispy egg roll wrappers. Perfect as an appetizer or snack, they can be fried to golden perfection or baked for a healthier alternative.
Ingredients
Scale
Filling
- 1 1/2 tablespoons butter, divided
- 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
Wrapping
- 12 egg roll wrappers
- Oil for frying
- Water for sealing edges
Optional
- Ranch dressing for dipping
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, cooking until they are softened but still vibrant, about 3-5 minutes. Remove the cooked 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 coarsely chopped ribeye steak, seasoning with salt and pepper to taste. Cook over medium-high heat, stirring occasionally, until the steak is browned and cooked through, about 5-7 minutes.
- Combine Filling: Return the cooked bell peppers and onions to the pan with the steak. Stir everything together to evenly combine and heat through for an additional 1-2 minutes. Remove from heat and set aside to cool slightly.
- Assemble Egg Rolls: Lay one egg roll wrapper flat on a clean surface with a corner facing you (diamond shape). Place half a slice of provolone cheese in the center of the wrapper, then spoon 2-3 tablespoons of the steak and vegetable mixture on top of the cheese. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the top edge with a dab of water to ensure it stays closed. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat oil in a deep frying pan or pot to 350°F (175°C). Carefully add the egg rolls in batches, frying for 3-5 minutes until they are golden brown and crispy all over. Use tongs to turn them occasionally for even frying. Remove from the oil and drain on paper towels.
- Bake Option: For a lighter version, preheat the oven to 425°F (220°C). Lightly spray or brush the assembled egg rolls with cooking spray. Place them on a baking sheet lined with parchment paper or a wire rack. Bake for 15-20 minutes, turning halfway through, until the egg rolls are crispy and browned.
- Serve: Serve the Philly Cheesesteak Egg Rolls hot with ranch dressing or your favorite dipping sauce on the side, if desired.
Notes
- You can substitute ribeye steak with sirloin or flank steak if preferred.
- For extra flavor, add a splash of Worcestershire sauce or garlic powder to the steak mixture.
- Egg rolls can be made ahead and refrigerated, then fried or baked just before serving.
- If baking, make sure to spray the egg rolls evenly to get a crispy texture similar to frying.
- Serve with optional dipping sauces such as ranch, blue cheese, or spicy mustard for added taste.
