ADVERTISEMENT
Philly Cheesesteak Egg Rolls combine the flavors of a classic Philly cheesesteak with the crispy, golden exterior of an egg roll. These delicious appetizers bring together tender, juicy steak, sautéed bell peppers and onions, and melted cheese, all wrapped up in a crunchy egg roll wrapper. With each bite, you’ll experience a delightful contrast between the creamy, cheesy filling and the crisp, fried exterior. Whether you’re looking for a crowd-pleasing appetizer, a snack for game day, or a new way to enjoy the flavors of Philly cheesesteak, these egg rolls are sure to impress.
Full Recipe:
Ingredients:
1 lb thinly sliced steak (ribeye or sirloin is recommended for tenderness)
1 cup diced bell peppers (use a mix of green and red for color and flavor)
1 cup diced onions
1 cup shredded provolone or cheddar cheese (provolone for authenticity, cheddar for a bolder taste)
1 teaspoon garlic powder (for added depth of flavor)
Salt and pepper to taste
Egg roll wrappers (found in the refrigerated section of most grocery stores)
Oil for frying (vegetable or canola oil works well)
Step-by-Step Instructions:
Prepare the Steak Filling:
Begin by slicing the steak thinly, or purchase pre-sliced steak from your local butcher or grocery store.
Season the steak with garlic powder, salt, and pepper.
Cook the Steak:
Heat a large skillet over medium-high heat and add a small amount of oil. Add the steak to the skillet, cooking for about 2-3 minutes, or until browned. Remove the steak from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add a bit more oil if needed and sauté the diced bell peppers and onions until they are tender and slightly caramelized, about 3-5 minutes. Season with a pinch of salt and pepper to taste.
Add the cooked steak back to the skillet and mix everything well to combine.
Add the Cheese:
Turn off the heat and sprinkle the shredded provolone or cheddar cheese over the steak and vegetable mixture. Stir until the cheese melts and combines with the other ingredients, creating a gooey, cheesy filling. Allow the mixture to cool slightly before assembling the egg rolls.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
Place 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up and over the filling, then fold in the left and right corners toward the center, similar to wrapping a burrito. Roll the egg roll up tightly, sealing the top corner with a dab of water to ensure it doesn’t open while frying.
Repeat with the remaining filling and wrappers.
Fry the Egg Rolls:
Heat oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). You can test the oil by dipping a small piece of wrapper into the oil; if it bubbles and rises to the surface, it’s ready.
Carefully place the egg rolls in the hot oil, a few at a time, to avoid overcrowding. Fry each egg roll for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and drain them on a plate lined with paper towels.
Serve and Enjoy:
Arrange the egg rolls on a serving platter and garnish with fresh parsley if desired. Serve them warm with your choice of dipping sauce, such as ranch, cheese sauce, or even a spicy ketchup for an extra kick.
Nutrition Facts (estimated per egg roll):
Calories: 220
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 300mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 1g
Protein: 10g
Frequently Asked Questions (FAQs):
Continued on the next page
