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Philly Cheesesteak Egg Rolls

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A delicious fusion of Philly cheesesteak and crispy egg rolls, filled with thinly sliced steak, onions, peppers, and melted cheese.

Ingredients

Scale
  • 1 lb ribeye steak (thinly sliced)
  • 1 medium onion (sliced)
  • 1 bell pepper (sliced)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 cup provolone cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • 10 egg roll wrappers
  • 1 egg (beaten, for sealing)
  • Vegetable oil (for frying)

Instructions

  1. Heat olive oil in a pan over medium-high heat. Add onions and peppers, sauté until softened (about 5 minutes).
  2. Add garlic and thinly sliced steak to the pan, cook until steak is browned (about 4-5 minutes).
  3. Remove from heat and stir in provolone and mozzarella cheese until melted and well combined.
  4. Place a spoonful of the mixture onto the center of each egg roll wrapper.
  5. Brush the edges of the wrapper with beaten egg, fold in the sides, and roll tightly to seal.
  6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  7. Fry egg rolls in batches for 3-4 minutes or until golden brown and crispy.
  8. Drain on paper towels and serve hot with your favorite dipping sauce.

Notes

  • Feel free to swap in different cheeses like Cheez Whiz for a more authentic Philly cheesesteak experience.
  • For a healthier version, bake the egg rolls at 400°F (200°C) for 20 minutes, flipping halfway through.
  • Leftover filling can be used in sandwiches or as a topping for nachos.

Nutrition

Keywords: philly cheesesteak, egg rolls, appetizer, fried snacks

Find it online: https://adrianrecipes.blog/philly-cheesesteak-egg-rolls/