A delicious twist on a classic! These Philly Cheesesteak Egg Rolls are crispy on the outside, juicy and cheesy on the inside – perfect for game day, parties, or an indulgent snack.
Ingredients
- 1 lb ribeye steak or thinly sliced beef (or use pre-cooked steak strips)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped (optional)
- Salt & black pepper, to taste
- ½ teaspoon garlic powder
- 1 cup shredded provolone or mozzarella cheese
- Egg roll wrappers (about 12–14)
- Vegetable oil, for frying
Instructions
- Prepare the Filling
- In a skillet, heat olive oil over medium heat.
- Sauté chopped onions (and bell peppers, if using) until soft.
- Add thinly sliced beef, garlic powder, salt, and pepper. Cook until browned.
- Let the mixture cool slightly, then stir in shredded cheese.
- Assemble the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Add about 2 tablespoons of the beef mixture to the center.
- Fold the bottom corner up over the filling, then fold in the sides.
- Roll tightly, sealing the edge with a bit of water.
- Fry the Egg Rolls
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches for about 3–4 minutes, turning occasionally until golden brown and crispy.
- Drain on paper towels.
Serving Suggestions
- Serve hot with cheese sauce, ranch dressing, or spicy mayo.
- Makes an excellent appetizer, party snack, or game-day treat.