Philly Cheesesteak Egg Rolls are a delicious fusion of two fan favorites—crispy egg rolls and the classic Philly cheesesteak. Filled with tender steak, sautéed onions, melted cheese, and wrapped in a golden, crispy shell, these egg rolls are perfect for a party appetizer or a savory snack. With each bite, you’ll enjoy all the flavors of a cheesesteak in a fun, portable form that’s sure to be a hit with everyone!
Ingredients:
For the Filling:
- 1 pound thinly sliced steak (such as ribeye or sirloin)
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 cups shredded provolone or American cheese
- Salt and pepper, to taste
- Vegetable oil, for frying
- 12 egg roll wrapper
For the Marinade:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions:
- Marinate the Steak:
- In a bowl, mix together the olive oil, soy sauce, Worcestershire sauce, garlic powder, and onion powder to create the marinade.
- Place the thinly sliced steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well-coated. Let it marinate for at least 30 minutes to an hour in the refrigerator.
- Cook the Steak:
- Heat a skillet or frying pan over medium-high heat. Once hot, add the marinated steak and cook until it’s browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
- Cook the Veggies:
- In the same skillet, add a bit of oil if needed, and sauté the thinly sliced onion and green bell pepper until they’re softened and slightly caramelized. Season with salt and pepper. Remove from heat.
- Assemble the Egg Rolls:
- Lay out an egg roll wrapper in a diamond shape with one corner pointing towards you. Place a small amount of the cooked steak in the center of the wrapper, followed by some sautéed onions and bell peppers. Sprinkle shredded cheese on top.
- Fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Roll up the egg roll tightly, sealing the top corner with a bit of water to make sure it sticks.
- Fry the Egg Rolls:
- Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
- Carefully place the egg rolls in the hot oil, a few at a time, and fry until they’re golden brown and crispy, turning occasionally. This usually takes about 3-4 minutes.
- Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
- Drain and Serve:
- Once the egg rolls are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the Philly Cheesesteak Egg Rolls with your favorite dipping sauces, such as ketchup, mayo, or even cheese sauce.
Enjoy your homemade Philly Cheesesteak Egg Rolls as a delicious appetizer or snack!
Remember that working with hot oil can be dangerous, so exercise caution and follow safety guidelines while frying.