Here’s a crispy, cheesy Cheesesteak Egg Rolls recipe — perfect for parties, game day, or a fun dinner 🥩🧀🥢
Cheesesteak Egg Rolls
Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tablespoon oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- Salt and black pepper, to taste
- 8–10 egg roll wrappers
- 1½ cups shredded provolone or mozzarella cheese
- Oil, for frying
Optional for Serving
- Cheese sauce
- Ketchup or steak sauce
Instructions
- Cook the filling
- Heat oil in a skillet over medium-high heat.
- Cook steak until just browned. Season with salt and pepper.
- Add onions and bell peppers; sauté until softened.
- Remove from heat and let cool slightly.
- Assemble egg rolls
- Lay an egg roll wrapper on a flat surface (diamond shape).
- Place 2–3 tablespoons steak mixture in the center.
- Top with cheese.
- Fold bottom corner up, fold in sides, and roll tightly.
- Seal edge with water or beaten egg.
- Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches 3–4 minutes, turning, until golden brown.
- Drain on paper towels.
- Serve
- Serve hot with cheese sauce, ketchup, or steak sauce.
Baking or Air Fryer Option
- Oven: Brush with oil, bake at 400°F for 15–18 minutes, flipping halfway.
- Air Fryer: Cook at 375°F for 8–10 minutes, flipping halfway.
Tips
- Let filling cool before rolling to prevent wrappers from tearing.
- Don’t overfill — keeps egg rolls sealed.
- Provolone gives the most authentic cheesesteak flavor.
If you want, I can also give you a pepperoni pizza egg roll or buffalo chicken egg roll recipe.
