Philly Cheesesteak Egg Rolls

Philly cheesesteak egg rolls are my go-to party appetizer when I want something crave-worthy that is both nostalgic and a little unexpected. Think melty cheese, savory beef, and sweet caramelized onions packed into a crispy shell. Each bite brings together the flavor of classic cheesesteaks with playful finger-food fun. You will not believe how quickly they disappear at gatherings.

I discovered this recipe on a busy game day and loved how it brought everyone together around the kitchen. Now it is my family’s favorite reason to fry up a batch when friends come over.

Ingredients

• Large onion chopped: creates the signature sweet and savory base for that Philly flavor. Choose a yellow onion for balance.
• Large green bell pepper chopped: brings freshness and color. Look for peppers that feel heavy and have shiny skin.
• Thinly sliced beefsteak ribeye sirloin or sandwich steak: gives classic cheesesteak richness. Ask your butcher to slice it or do it yourself partially frozen for easier slicing.
• Salt and pepper to taste: makes sure every bite pops with flavor.
• Provolone cheese shredded: pulls the whole filling together with creamy melt. Opt for a block you shred yourself for the smoothest melting texture.
• Egg roll wrappers: hold everything in a crisp shell. Choose ones without cracks and keep them covered so they do not dry out.
• Egg beaten: helps seal the wrappers. Fresher eggs give a stronger seal.
• Vegetable oil for frying: gets the rolls crisp without adding extra flavor. Use a neutral oil like canola or sunflower.

Step-by-Step Instructions

Sauté the Vegetables:

Cook chopped onion and bell pepper in a hot skillet with vegetable oil for five minutes. Stir often until they soften and just begin to caramelize. This step develops the base of sweet savory flavor you expect from a Philly cheesesteak.

Brown the Beef:

Add thinly sliced beef to the skillet. Season with a generous sprinkle of salt and black pepper. Cook for another five minutes breaking the beef into smaller pieces. If juices collect drain off a bit so your filling stays hearty and not soggy.

Melt the Cheese:

Lower the heat to a gentle setting. Sprinkle provolone cheese evenly over the meat and veggies. Stir slowly so the cheese melts and wraps around every piece. This is where all the flavors come together for that signature creamy texture.

Cool the Filling:

Take the skillet off heat. Let the cheesy beef cool to room temperature. This makes stuffing the egg rolls much easier and keeps the wrappers from getting sticky or tearing.

Assemble the Egg Rolls:

Set an egg roll wrapper with a corner facing you. Spoon about two tablespoons of filling into the center. Fold the bottom corner up over the filling then bring in the two sides. Roll it up tightly and brush the top corner with beaten egg before sealing. Repeat with remaining wrappers and filling.

Fry the Egg Rolls:

Pour vegetable oil into a deep pan to a depth of about two inches. Heat the oil until it registers three hundred fifty degrees Fahrenheit on a thermometer. Gently lower two or three egg rolls into the oil at a time. Fry for three to four minutes until golden and crisp. Turn for even color and drain on a paper towel-lined plate.

Serve and Enjoy:

Let egg rolls cool just enough to handle. Slice on a diagonal for a classic look. Arrange on a platter and serve with cheese sauce marinara or your favorite dip.

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I always look forward to the cloud of warm provolone-scented steam that escapes when you first bite in. My kids always want to help with rolling and it has become one of those kitchen moments we all remember.

Storage Tips

Philly cheesesteak egg rolls are best enjoyed fresh and hot but if you have leftovers let them cool completely before refrigerating. Store them in a paper towel-lined container to soak up any oil and keep them crisp. Reheat in a hot oven until the outer shell crisps again. They can also be frozen before frying for a quick snack later on. Freeze flat on a tray then transfer to a bag and fry straight from frozen adding a little more frying time.

Ingredient Substitutions

You can use any thinly sliced steak you have or even swap in thinly sliced roast beef for a shortcut. For cheese lovers Swiss or mozzarella works instead of provolone though provolone gives the classic Philly taste. Want extra flavor Add a dash of Worcestershire sauce or try a few mushrooms sautéed with the onions and peppers.

Serving Suggestions

These egg rolls pair perfectly with a tangy cheese dip or a classic spicy horseradish sauce. For a party platter serve them on a bed of mixed greens or coleslaw for color and crunch. Cut each roll on a sharp angle before serving for a sleek presentation and easy dipping.

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Frequently Asked Questions About Recipes

→ What type of beef works best for this dish?

Thinly sliced ribeye, sirloin, or sandwich steak is ideal. These cuts become tender quickly and provide rich flavor similar to traditional Philly cheesesteak.

→ Can I use a different type of cheese?

Provolone is classic, but you can substitute with mozzarella, American, or even cheddar for a different cheese experience.

→ How do I keep egg rolls crispy?

Maintain the frying oil between 340-360°F and avoid overcrowding the pan. Drain on paper towels right after frying for best texture.

→ Are there any popular dipping sauces?

Try serving with cheese sauce, creamy horseradish, marinara, or a mayo-ketchup blend to complement the savory filling.

→ Can I make them ahead of time?

Yes. Assemble egg rolls and store in the fridge covered. Fry just before serving to preserve crispiness and flavor.

→ Can I bake these instead of frying?

Egg rolls can be baked at 400°F until golden, though frying gives a crispier shell. Brush wraps with oil before baking for best results.