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Philly Cheesesteak Egg Rolls

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These Philly Cheesesteak Egg Rolls turn classic sandwich flavors into crispy, portable snacks that are great for game day, potlucks, or a fun weeknight dinner.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 1 lb ribeye or sirloin, thinly sliced Use ribeye for more flavor; sirloin is leaner.
  • 1 onion, chopped Yellow or sweet onion works well.
  • 1 green bell pepper, chopped
  • 2 cups shredded provolone cheese Substitutes: mozzarella or American cheese.
  • to taste salt and pepper
For wrapping and frying
  • 1 package of egg roll wrappers Standard egg roll wrappers are best.
  • as needed oil for frying Use a neutral oil with a high smoke point.

Method
 

Preparation of Ingredients
  1. Freeze the steak for 20–30 minutes until firm, then slice it very thin against the grain.
Cooking the Filling
  1. Heat a skillet over medium-high. Add a splash of oil, then add the steak, chopped onion, and chopped bell pepper. Sear the meat and cook until the vegetables are soft, about 5–7 minutes. Season with salt and pepper.
  2. Remove the pan from heat and stir in the shredded provolone so it melts into the mixture. Let the filling cool slightly.
Assembling the Egg Rolls
  1. Layout an egg roll wrapper on a clean surface. Place a spoonful of filling near the center. Moisten the edges with water. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal. Repeat until all filling is used.
Frying
  1. Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for about 3–4 minutes each until they are deep golden brown, being careful not to overcrowd the pot.
Serving
  1. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 7gSodium: 500mgFiber: 1gSugar: 2g

Notes

Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispness. Freeze uncooked egg rolls for up to 2 months.
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