Oh yes 🥩🧀🥬 — Philly Cheesesteak Egg Rolls are like taking a classic Philly sandwich and turning it into a crispy, bite-sized handheld snack. Here’s a step-by-step recipe:
Philly Cheesesteak Egg Rolls
Ingredients (makes ~8–10 egg rolls)
Filling
- 8 oz thinly sliced ribeye or sirloin steak (or leftover steak works)
- 1 small green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup shredded provolone or mozzarella cheese
- 1 tbsp vegetable oil
- Salt & pepper to taste
Egg Rolls
- 8–10 egg roll wrappers
- Oil for frying
Optional Dipping Sauce
- Cheese sauce, ranch, or spicy mayo
Instructions
1. Cook Filling
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Sauté onions, peppers, and mushrooms until soft (~5 min).
- Add steak, season with salt and pepper, and cook until just browned.
- Remove from heat and stir in shredded cheese while still warm. Let mixture cool slightly.
2. Assemble Egg Rolls
- Lay an egg roll wrapper flat (diamond shape).
- Place 2–3 tablespoons of filling near the bottom corner.
- Fold bottom corner over filling, fold in sides, and roll tightly toward the top corner.
- Seal with a dab of water.
3. Fry Egg Rolls
- Heat 2–3 inches of oil in a deep skillet or fryer to 350°F (175°C).
- Fry 3–4 egg rolls at a time until golden brown, ~3–4 min.
- Drain on paper towels.
4. Serve
- Serve hot with your choice of dipping sauce.
Pro Tips
- Thin steak slices work best; freeze slightly before slicing for easier cutting.
- Don’t overfill — too much filling makes rolling tricky.
- Oven alternative: Brush with oil and bake 15–20 min at 400°F (200°C), flipping halfway.
- Cheese choice: Provolone, mozzarella, or even Cheez Whiz for a classic Philly vibe.
I can also give a crispy baked version, a mini appetizer bite version, or a loaded Philly egg roll with peppers, onions, mushrooms, and extra cheese if you want to level it up.
Do you want me to do that?
