Here’s a delicious recipe for Cheesesteak Egg Rolls—crispy on the outside, savory and cheesy on the inside 🥩🧀🥢
Ingredients (Makes 6–8 egg rolls)
- 8–10 egg roll wrappers
- 1/2 lb thinly sliced steak (ribeye, sirloin, or flank steak)
- 1 small onion, thinly sliced
- 1/2 bell pepper, thinly sliced (optional)
- 1 cup shredded provolone or American cheese
- 2 tsp vegetable oil
- Salt and pepper, to taste
- Oil for frying
- Optional: hoisin sauce, ketchup, or mayo for dipping
Instructions
- Cook the Filling
- Heat 2 tsp vegetable oil in a skillet over medium-high heat.
- Sauté onions (and peppers if using) until soft, 3–4 minutes.
- Add sliced steak, season with salt and pepper, and cook 2–3 minutes until just cooked through.
- Remove from heat and let cool slightly.
- Stir in shredded cheese while warm so it starts to melt.
- Assemble the Egg Rolls
- Lay an egg roll wrapper on a flat surface in a diamond shape.
- Place 2–3 tbsp of filling near the bottom corner.
- Fold bottom corner over filling, fold in sides, and roll tightly. Seal edges with a little water.
- Cook the Egg Rolls
Option 1 – Deep Frying:- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry egg rolls 2–3 minutes per side until golden brown and crispy.
- Drain on paper towels.
Option 2 – Oven-Baking (Healthier):
- Preheat oven to 425°F (220°C).
- Place egg rolls on a baking sheet lined with parchment. Brush or spray lightly with oil.
- Bake 15–20 minutes, turning halfway, until golden and crispy.
- Serve
- Serve hot with dipping sauces like ketchup, hoisin, or spicy mayo.
Tips & Variations
- Extra cheesy: Add a little cream cheese to the filling for creamier texture.
- Veggie boost: Add mushrooms or spinach to the filling.
- Air fryer: Cook egg rolls at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Mini version: Use smaller wrappers for appetizer-sized egg rolls.
If you want, I can also give a Philly Cheesesteak Egg Roll Casserole version that’s baked in a pan and easier to make for a crowd.
Do you want me to provide that version?
