YES. Absolute banger snack. 🥩🧀
Here’s a crispy Philly Cheesesteak Egg Roll recipe—gooey inside, crunchy outside.
Philly Cheesesteak Egg Rolls
Ingredients
Filling
- 1 lb ribeye steak (or sirloin), very thinly sliced
- 1 tbsp oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- Salt & black pepper
- 1 tsp garlic powder
Cheese
- 6–8 slices provolone or
- 1½ cups shredded mozzarella
- (Optional: Whiz lovers can sub cheese sauce)
Wrap + Fry
- Egg roll wrappers
- Water or egg wash
- Neutral oil for frying
Instructions
1. Cook the Filling
- Heat oil in a skillet over high heat.
- Sear steak quickly (1–2 min), season with salt, pepper, garlic.
- Add onions & peppers, cook until soft.
- Remove from heat and let cool slightly.
- Chop mixture finely (important for clean rolls).
- Stir in cheese while warm so it melts slightly.
2. Roll
- Lay wrapper in a diamond shape.
- Add 2–3 tbsp filling.
- Fold bottom up, tuck sides, roll tight.
- Seal with water or egg wash.
3. Fry
- Heat oil to 350°F (175°C).
- Fry in batches 3–4 minutes, turning, until golden brown.
- Drain on rack or paper towels.
Dipping Sauce Ideas
- Cheese sauce / Whiz (obvious W)
- Garlic aioli
- Spicy ketchup
- Ranch (don’t argue with me—it works)
Pro Tips
- Freeze 10 minutes before frying → helps prevent blowouts.
- Don’t overload or the wrappers will split.
- Air fryer option: 375°F for 8–10 min, spray with oil, flip halfway.
If you want, I can give you a party-size prep plan, oven version, or mash this up with buffalo or jalapeño next 👀
