Oh wow, Philly Cheesesteak Egg Rolls—basically the best mash-up of Philly cheesesteak sandwiches and crispy egg rolls! 🥩🧅🧀 They’re crunchy on the outside, savory on the inside, and totally snackable.
Basic Idea:
- Filling: Thinly sliced beef (like ribeye or sirloin), sautéed onions, peppers, and melted cheese (usually provolone or American).
- Wrapper: Egg roll wrappers (thin sheets, not like spring roll wrappers).
- Cooking: Deep-fried or baked until golden and crispy.
- Optional Dips: Cheese sauce, ranch, or spicy mayo.
How It Works:
- Cook the filling: Sauté beef, onions, and peppers until the meat is cooked and the veggies are soft. Stir in shredded or sliced cheese until melty.
- Wrap: Spoon the filling into egg roll wrappers, fold the sides in, and roll tightly. Seal with a little water.
- Cook: Fry in hot oil or bake brushed with a bit of oil until golden brown.
- Serve: Best warm with dipping sauce.
Fun Tips:
- Cheese options: Provolone, American, or even cheddar all work.
- Add mushrooms for extra flavor.
- Oven-baked version: Spray lightly with oil for a less greasy but still crispy result.
I can make a teen-friendly, step-by-step Philly Cheesesteak Egg Roll recipe that’s easy, safe, and tastes amazing.
Do you want me to do that?
