Philly Cheesesteak Egg Rolls
Discover how to make Philly cheesesteak egg rolls crispy and delicious every time. Find out the secret tips and start cooking today!
Ingredients
Filling
- 450 g shaved steak or thinly sliced beef ribeye or leftover roast
- 1 medium onion thinly sliced
- 1 medium bell pepper thinly sliced, any color
- 2 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
- 6 slices provolone cheese cut into strips
Wrapper & Frying
- 12 pieces egg roll wrappers
- 500 ml vegetable oil for frying
- 2 tbsp water for sealing wrappers
Instructions
- Heat a skillet over medium-high heat. Add a splash of oil and cook the shaved steak until browned, about 5 minutes. Season with salt and pepper, then transfer to a bowl to cool.
- In the same skillet, add a bit more oil if needed, then sauté onions and bell peppers until soft and lightly caramelized. Add minced garlic in the last minute of cooking. Return the steak to the pan, stir to combine, and let the mixture cool.
- Place an egg roll wrapper down in a diamond shape. Spoon 2–3 tablespoons of filling into the center and top with provolone strips. Fold the bottom corner up over the filling, fold in the sides, then roll tightly. Seal the edge with a dab of water.
- Heat oil in a deep pan to 175°C (350°F). Fry egg rolls in batches for 3–4 minutes until golden brown, turning as needed. Drain on paper towels.
- Let cool slightly before serving. Enjoy with your favorite dipping sauce!
Notes
Let the filling cool before rolling to avoid soggy wrappers. Don’t overfill and seal tightly to prevent bursting. You can bake or air-fry for a lighter version—just brush with oil and cook at 200°C (400°F) until crisp.
Prep ahead tip: Make the filling a day in advance, or roll and refrigerate for a few hours before frying. Freeze uncooked rolls and fry from frozen as needed.