Description
Deliciously crispy Philly Cheesesteak Egg Rolls packed with tender cubed steak, sautéed bell peppers, onions, and melty provolone cheese. These golden-fried appetizers are bursting with classic Philly flavors wrapped in a crunchy egg roll shell, perfect for parties or a fun snack with your favorite dipping sauce.
Ingredients
Meat and Cheese
- 2 pounds fine cubed steak or chopped shaved steak
- 12 pieces provolone cheese slices (cut in half)
Vegetables
- 1 small sweet onion, diced
- 1 medium-sized red bell pepper, diced
- 1 medium-sized green bell pepper, diced
Seasonings and Sauces
- 1 tablespoon light soy sauce
- Salt and black pepper to taste
- Sweet chili garlic sauce or ranch (for dipping, optional)
Wrappers and Oils
- 24 egg roll wrappers
- 2 tablespoons cooking oil (for sautéing)
- Oil for deep frying (enough to fill wok or deep fryer)
- Water (for sealing the egg rolls)
Instructions
- Gather Ingredients: Collect all the ingredients and prepare by dicing the sweet onion, red and green bell peppers. Cube the steak into small pieces and cut the provolone cheese slices in half.
- Sauté Steak: Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the cubed steak and cook until tender. Season with light soy sauce, salt, and black pepper. Once done, remove from heat and set aside.
- Sauté Vegetables: In another large skillet or frying pan, add the diced sweet onion and diced bell peppers. Cook over medium heat until the vegetables soften. Season with salt and black pepper. Remove from heat once cooked.
- Combine Filling: Mix the cooked steak and sautéed vegetables together in one skillet. Stir fry briefly (about 10 seconds) to meld the flavors, then turn off heat and set aside.
- Roll Egg Rolls: Lay one egg roll wrapper on a flat surface with a corner pointed towards you. Spoon a portion of the cheesesteak filling onto the wrapper, then top with a half slice of provolone cheese. Fold the bottom corner over the filling, then fold the two side corners towards the center. Roll tightly upwards and seal the final corner with a bit of water.
- Heat Oil for Frying: Preheat oil in a wok or deep fryer to 350°F (175°C), ensuring enough oil to fully submerge the egg rolls.
- Fry Egg Rolls: Carefully place the egg rolls into the hot oil and fry for 3 to 4 minutes or until golden brown and crispy. Use a slotted spoon to remove and place on paper towels to drain excess oil.
- Serve: Transfer the crispy egg rolls to a wire rack to keep them crunchy. Serve warm with sweet chili garlic sauce or your favorite dipping sauce and enjoy!
Notes
- Use fine cubed or shaved steak for authentic Philly cheesesteak texture.
- Cut the cheese slices in half to fit well inside the egg rolls without overpowering.
- Ensure the oil temperature stays at 350°F for crispy, non-greasy egg rolls.
- You can substitute provolone cheese with mozzarella or American cheese if preferred.
- If you prefer, the filling can be made ahead and refrigerated before rolling.
- Seal the egg roll edges properly with water to prevent filling leakage during frying.
