Here’s a fun and delicious twist on a classic Philly cheesesteak: Philly Cheesesteak Egg Rolls 🥩🧀🥢
Philly Cheesesteak Egg Rolls
Ingredients (makes 8–10 egg rolls)
- 1 lb thinly sliced beef (ribeye or sirloin works best)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1–2 cups shredded provolone or mozzarella cheese
- 8–10 egg roll wrappers
- 2–3 tbsp oil for cooking
- 1–2 tsp Worcestershire sauce
- Salt & pepper, to taste
- Optional: garlic powder or paprika
For frying:
- Vegetable oil or canola oil
Instructions
- Cook the filling
- Heat 2 tbsp oil in a skillet over medium-high heat.
- Sauté onions, bell peppers, and mushrooms until softened.
- Add beef, Worcestershire sauce, salt, pepper, and optional spices. Cook until beef is browned and cooked through.
- Remove from heat and let cool slightly.
- Stir in shredded cheese so it melts slightly with residual heat.
- Assemble egg rolls
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape).
- Spoon 2–3 tbsp of filling in a line near the bottom corner.
- Fold bottom corner over filling, fold in sides, and roll tightly. Seal edges with a bit of water.
- Fry egg rolls
- Heat 2–3 inches of oil in a deep skillet to 350°F (175°C).
- Fry egg rolls in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
- Serve
- Serve hot with dipping sauces like ketchup, ranch, or a cheese sauce.
Tips & Variations
- Baked version: Brush egg rolls lightly with oil and bake at 400°F (200°C) for 15–20 minutes, turning halfway.
- Cheese variety: Try cheddar, American, or a mix of cheeses for different flavors.
- Extra veggies: Add shredded carrots or cabbage for crunch.
- Make ahead: Prepare filling in advance, then assemble and fry right before serving.
If you want, I can also give a quick air fryer version that’s crispier and uses less oil.
