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Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls are a crispy, bite-sized twist on the classic Philly Cheesesteak, filled with tender steak, sautéed peppers, onions, and cheese, all wrapped in a crunchy egg roll shell. Perfect as a snack or appetizer!
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Prep Time 15 minutes
Cook Time 12 minutes
For marinating steak 30 minutes
Total Time 57 minutes
Servings: 8 egg rolls
Course: Appetizer
Cuisine: American
Calories: 2200
Ingredients Equipment Method

Ingredients
  

  • 1 lb Rib-eye or sirloin steak (optional marinade: Worcestershire sauce, Italian dressing, garlic salt, pepper)
  • 1 medium green bell pepper
  • 1 medium chopped onion
  • 1 medium chopped garlic
  • 1-2 Sliced, deseeded jalapeños (depending on desired spice level)
  • 1 ½ cups Shredded provolone or provolone-cheddar mix
  • 10-12 Egg roll wrappers (depending on size)
  • 2-3 tbsp Butter
  • 1-2 cups Vegetable or olive oil For frying (or enough for deep frying)

Equipment

  • Large skillet
  • Food processor
  • Baking sheet
  • Parchment paper
  • Deep stock pot or Dutch oven
  • Tongs or slotted spoon
  • Knife and cutting board
  • Paper towels (for draining excess oil from fried egg rolls)

Method
 

Marinate the Steak:
  1. Mix Worcestershire sauce, garlic, salt, and pepper. Marinate thinly sliced steak for at least 1 hour.
Cook Steak and Peppers:
  1. Cook steak in a skillet over medium-high heat until browned. Remove excess liquid. Set steak aside. In the same skillet, cook mushrooms, onions, bell peppers, and jalapeños until soft.
Chop Filling:
  1. Use a food processor to chop the steak, veggies, and mushrooms for even texture.
Prepare Surface:
  1. Lay egg roll wrappers on a clean surface. Keep them covered with a damp towel.
Add Filling:
  1. Place 2 tbsp of cheese and ¼ cup of steak mixture in the center of each wrapper.
  2. Fold: Fold the bottom corner over the filling, then fold in the sides and roll tightly.
  3. Seal: Moisten the top corner with water or egg wash to seal the wrapper.
Fry or Bake:
  1. Fry: Heat oil to 350°F and fry egg rolls until golden brown, about 3-4 minutes per batch.
  2. Bake: Preheat oven to 425°F. Place egg rolls seam side down and spray with nonstick spray. Bake for 10-15 minutes, flipping halfway.