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Philly cheesesteak egg rolls combine all the bold, craveable flavors you expect with a crunchy bite you can eat with your hands. I like making these for laid-back hangouts or game days because folks never leave leftovers. Wanna serve something tasty and fun? Grab this idea and watch everyone clear the plate.
The first time I whipped these up for a potluck, the tray was wiped clean fast. Now I lean on them whenever friends come over.
Tasty Ingredients
- Eight egg roll wrappers: Gets you that golden, crunchy shell. Make sure they're nice and soft so they don't split.
- Vegetable oil: You'll fry in this till the outsides are crisp. Choose something neutral, like canola or sunflower oil.
- One cup provolone cheese, shredded: Super smooth and gooey, brings out that Philly vibe. Freshly shredded if you can swing it.
- One egg, beaten: Just for brushing the edges and keeping those rolls all sealed up.
- Salt and pepper: Brings out all the flavors. Fresh black pepper if you've got it.
- One pound ribeye or sirloin, thinly sliced: Tastes rich and juicy. Go for marbled cuts if you want it tender.
- One large green bell pepper, chopped: Kicks up that classic crunch and nice color. Pick one that's firm and super green.
- One large onion, chopped: Sweet-smelling and savory, the base of your filling. Make sure the onion is fresh and firm.
Simple Directions
- Drain and Grab a Bite:
- Let egg rolls rest on paper towels for a minute so they aren't greasy. Careful, they're very hot inside! Eat them soon with your favorite dip for max flavor.
- Fry Until Crispy:
- Heat about two inches of oil till it hits three-fifty. Drop in two to three rolls and fry for three to four minutes, flipping now and then for even color. Keep oil hot so you get the crunch, not sog.
- Roll it Up:
- Set a wrapper in front of you like a diamond. Scoop up some cooled filling (about two tablespoons) and set it in the middle. Fold the bottom up, tuck in the sides, and roll tight. Seal the last corner with a little beaten egg. Keep going till you're out of filling.
- Cheese Time:
- Drop the heat all the way down. Sprinkle your cheese over the meat mix and gently stir till it’s all melty and gooey. Let the filling cool off before the next step, or the wrappers might tear.
- Steak Sizzle:
- Add your thin beef into the skillet with the veggies. Season really well with salt and a good bit of pepper. Cook everything till the meat browns and there’s no pink—five minutes or so. If it gets watery, pour out the extra.
- Veggie Start:
- Dice your onion and pepper so everything cooks quick. Heat some oil in a skillet, medium-high, toss those veggies in and cook for about five minutes till they soften and look a little golden.
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Provolone melts like a dream, that’s why it’s my favorite for this. I once made a ton, but apparently not enough—my family finished them before I could even get the last batch out of the pan.
Smart Storage
Stick leftover egg rolls in the fridge for up to three days—they’ll keep their flavor. Warm them up at four hundred for about ten minutes so they get crunchy again. Want to freeze? Lay them in a single layer to freeze, bag them, then fry straight from frozen—just add a minute or so to the usual cook time.
Swaps and Extras
No provolone? No problem—use Monterey jack or mozzarella for gooey cheese and a milder flavor. Steak hard to find? Paper-thin deli roast beef works too. Love mushrooms? Sauté some and mix them with the onions and peppers for added earthiness.
How to Serve
These go great dunked in creamy cheese sauce, spicy ketchup, or garlicky aioli. Serve as a filling starter at a party or next to a fresh salad for a laid-back meal. Pile them high and watch everyone dig in.
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Fun Backstory
People first started making Philly cheesesteaks in Philadelphia nearly a century ago. That cheesy steak combo became so big that now you spot it in all sorts of new foods—like these crunchy egg rolls. They're a tasty spin on the old classic.
Recipe FAQs
- → What’s the best kind of beef for this?
Try using really thin slices of ribeye, sirloin, or any sandwich steak. They’re easy to chew and soak up all the flavor.
- → How can you make sure your egg rolls turn out crunchy?
Keep your oil between 340 and 360°F when frying. Crowding the pan will cool the oil down and make the wrappers soggy.
- → Is it okay to throw in extra veggies?
Go for it—toss in 8 ounces of mushrooms with your peppers and onions if you want even more flavor.
- → What’s a good swap if there’s no provolone in the fridge?
You can melt mozzarella or American for that stretchy pull, or try Swiss for something a little different.
- → Which dips go best?
They’re awesome with cheese dip, ketchup mixed with mayo, horseradish sauce, or even marinara. Anything creamy works great.
- → Why add egg to the wrapper’s edge?
Brushing on a beaten egg helps glue the edges shut so nothing leaks out when you fry everything up.