Here’s a fun and indulgent take on a Philly Cheesesteak Egg Roll — a crispy egg roll stuffed with all the flavors of a Philly cheesesteak.
🥩🧀 Philly Cheesesteak Egg Rolls
Ingredients
Filling
- 8 oz thinly sliced beef (ribeye or sirloin is ideal)
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 1 tablespoon oil
- Salt & pepper to taste
- 1 teaspoon Worcestershire sauce (optional)
Egg Rolls
- 8–10 egg roll wrappers
- Oil for frying
Instructions
1️⃣ Cook the Filling
- Heat oil in a skillet over medium-high heat.
- Sauté onions and bell peppers until tender.
- Add beef, season with salt, pepper, and Worcestershire sauce.
- Cook until beef is just done. Remove from heat and let cool slightly.
- Stir in shredded cheese so it melts slightly but doesn’t get too runny.
2️⃣ Assemble Egg Rolls
- Place 2–3 tablespoons of filling on each egg roll wrapper.
- Fold sides in, then roll tightly and seal with a little water.
3️⃣ Fry
- Heat oil in a deep pan or skillet to 350°F (175°C).
- Fry egg rolls 2–3 minutes per side until golden and crispy.
- Drain on paper towels.
🍽️ Serving Suggestions
- Serve with spicy mayo, ranch, or marinara for dipping.
- Cut in half diagonally for easy sharing.
🔥 Tips
- Use thinly sliced beef; freeze for 15 minutes if needed to slice easier.
- Avoid overstuffing to prevent bursting during frying.
- Can bake at 425°F (220°C) for 15–20 minutes for a lighter version.
If you want, I can also give you a baked or air-fryer version that’s crispy without deep-frying.
Do you want me to do that?
