Cheesesteak Eggrolls (Print Version)
Melted cheese, peppers, and beef tucked in crackly wrappers for a totally Philly-style snack everyone loves.
# Ingredients:
→ Filling
01 -
120 g provolone, grated
02 -
Salt, as you like
03 -
Black pepper, freshly cracked, to taste
04 -
450 g beefsteak (choose ribeye, sirloin, or sandwich steak), thin-cut
05 -
1 big green bell pepper, chopped up small
06 -
1 big onion, chopped up small
→ Assembly & Cooking
07 -
Vegetable oil for frying
08 -
8 wrappers for egg rolls
09 -
1 egg, whisked
# Steps:
01 -
Pour a good amount of oil in your deep pan or Dutch oven so it’s about 5 cm deep. Set the heat on medium-high. When oil gets to 175°C, line a plate with paper towels and set that close.
02 -
Lay a wrapper in front of you like a diamond. Pile roughly 30 ml of cooled filling in the middle. Fold up the bottom corner first, tuck in both sides, roll it snug, and use a swipe of egg wash to close it. Keep going till you use everything up.
03 -
With the veggies still in the skillet, toss in the beef. Sprinkle on salt and pepper. Break up any big clumps while you stir. Cook until it’s totally browned, usually about 5 minutes. Drain out extra juice if you need to.
04 -
Switch the heat to low. Throw the provolone over your beef-veggie mix and keep stirring until it’s melted smooth all through. Take it off the burner, and let the filling cool till it’s easy to handle.
05 -
Put the crispy rolls on your paper towel plate so extra grease gets soaked up. Do the same for all batches. Let them sit a minute or two before you dig in (the insides will be super hot). Try them with whatever dip you like best.
06 -
Heat up about 15–30 ml of vegetable oil in a big skillet over medium-high. Toss in your onions and green pepper. Cook, stirring, for around 5 minutes until they’re soft and get a bit of color.
07 -
Carefully drop 2–3 rolls at a time into the hot oil, using tongs or a slotted spoon. Fry each batch, turning them now and then, so all sides get a nice golden crunch—figure 3–4 minutes. Make sure your oil stays hot, about 175°C, the whole time.
# Notes:
01 -
A splash of Worcestershire mixed in with the beef amps up the flavor.
02 -
If you’re feeling it, toss in 225 g sliced mushrooms with the onions and peppers.
03 -
Keep your fryer in the 170–182°C range so they stay crispy instead of soggy.
04 -
Dip ideas: cheese, marinara, horseradish cream, or good old mayo mixed with ketchup.