Philly Cheesesteak Egg Rolls (Printable Recipe)
Crispy egg rolls packed with juicy beef, caramelized veggies, and gooey provolone. Perfect for a flavorful snack or starter.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 large onion, chopped
02 -
1 large green bell pepper, chopped
03 -
450 g thinly sliced beefsteak (ribeye, sirloin, or sandwich steak)
04 -
Salt and freshly ground black pepper, to taste
05 -
100 g provolone cheese, shredded
06 -
8 egg roll wrappers
07 -
1 large egg, beaten (for sealing wrappers)
08 -
Vegetable oil, for frying
# Steps to Follow:
01 -
Heat 15–30 ml of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper; cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 5 minutes.
02 -
Add the sliced beef to the skillet with vegetables. Season generously with salt and pepper. Cook, stirring frequently and breaking up larger pieces, until the beef is browned and fully cooked, approximately 5 minutes. Drain excess liquid if necessary.
03 -
Reduce heat to low. Sprinkle shredded provolone cheese over the beef and vegetable mixture. Stir gently until the cheese is fully melted and distributed evenly. Remove skillet from heat and allow the mixture to cool to room temperature.
04 -
Place an egg roll wrapper on a clean, flat work surface in a diamond shape. Spoon about 2 tablespoons of the cooled beef filling into the center. Fold the bottom corner up over the filling, then fold in the two side corners. Roll the wrapper tightly upward, fully enclosing the filling. Brush the top corner with beaten egg and press to seal. Repeat with the remaining wrappers and filling.
05 -
In a large deep saucepan or Dutch oven, pour in enough vegetable oil to reach a depth of about 5 cm. Heat the oil over medium-high heat to 175°C, checking with a deep-fry thermometer.
06 -
Working in batches, carefully lower 2–3 egg rolls into the hot oil. Fry, turning occasionally with tongs, until golden brown and crisp on all sides, about 3–4 minutes total. Maintain the oil temperature at 175°C.
07 -
Transfer fried egg rolls to a plate lined with paper towels to drain excess oil. Continue frying the remaining egg rolls. Allow to cool slightly before serving. Serve warm with your preferred dipping sauce.
# Extra Tips:
01 -
Add 1–2 teaspoons of Worcestershire sauce to the beef mixture for a richer, more authentic flavour.
02 -
Optional: Include 225 g sliced mushrooms with the vegetables for added umami.
03 -
Maintain oil temperature between 170–180°C to ensure a crisp result without excessive oil absorption.
04 -
Cheese sauce, marinara, horseradish cream, or a blend of mayonnaise and ketchup are popular dipping options.