Introduction:
Delicious egg rolls with a twist on the classic Philly cheesesteak are an exciting fusion of two beloved dishes. These crispy, golden egg rolls are filled with savory steak, melted cheese, and flavorful seasonings, all wrapped up in a crunchy shell.
Perfect as an appetizer, snack, or even a main dish, these egg rolls offer all the comfort and flavor of a cheesesteak with a fun, bite-sized twist.
Ingredients:
1 lb flank steak or ribeye, thinly sliced
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 cup sliced mushrooms (optional)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 cups shredded provolone cheese (or cheddar)
10-12 egg roll wrappers
1 egg (for sealing)
Vegetable oil for frying
Instructions:
Prepare the Filling:
Heat the olive oil in a large skillet over medium-high heat.
Add the thinly sliced steak and cook until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onions, bell peppers, and mushrooms (if using). Sauté for about 5-7 minutes, until softened.
Add the steak back into the skillet with the vegetables. Stir in the garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface, with one corner facing you.
Spoon a portion of the steak and veggie mixture onto the center of the wrapper, then top with a generous amount of shredded cheese.
Brush the edges of the wrapper with a beaten egg to seal the egg roll.
Fold in the sides of the wrapper, then roll it tightly from the bottom corner up, sealing the top edge with more egg wash.
Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Carefully add the egg rolls in batches, frying them for 3-4 minutes, or until golden brown and crispy.
Remove from oil and drain on paper towels.
Serve and Enjoy:
Serve hot with your favorite dipping sauce, such as ranch, ketchup, or even a spicy sriracha mayo.
Description: These egg rolls offer the rich, savory flavors of a classic Philly cheesesteak, but in a crispy, hand-held format that is perfect for dipping. The tender steak and melty cheese are complemented by the slight crunch of the vegetables, all wrapped in a golden, crunchy egg roll shell. Whether you’re hosting a party, looking for a fun dinner idea, or craving something unique, these cheesesteak egg rolls are sure to impress.
Tips:
Be sure to slice the steak thinly for the best texture in the egg rolls.
You can swap provolone cheese for American or mozzarella cheese if you prefer.
For a healthier version, you can bake the egg rolls instead of frying them. Just brush them with a bit of olive oil and bake at 400°F for about 15-20 minutes, flipping halfway through.
If you’re making a big batch, you can freeze the egg rolls before frying. Just place them on a baking sheet, freeze until firm, and store in a freezer bag. Fry straight from the freezer for a quick and easy snack later.
Variations:
Chicken Cheesesteak Egg Rolls: Replace the beef with shredded chicken for a lighter version of the classic.
Vegetarian Cheesesteak Egg Rolls: Use mushrooms, zucchini, and bell peppers as a vegetarian filling, and substitute the steak with plant-based protein or tofu for a vegan option.
Spicy Cheesesteak Egg Rolls: Add jalapeños or hot sauce to the filling for an extra kick.
Corrections:
If you find the egg rolls are too greasy, ensure you’re not overcrowding the fryer. Fry in batches for a crispier texture.
If the filling spills out while frying, it could be due to overstuffing the egg rolls. Make sure you’re not adding too much filling when rolling them.
Enjoy: Now that you’ve prepared these delicious cheesesteak egg rolls, sit back, relax, and enjoy the crispy, cheesy goodness! Perfect for parties, movie nights, or anytime you’re craving a delicious and unique twist on a Philly classic.