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Philly Cheesesteak Egg Rolls The Ultimate Fusion Snack You Need to Try - Featured Image

Philly Cheesesteak Egg Rolls The Ultimate Fusion Snack You Need to Try

Learn how to make delicious Philly Cheesesteak Egg Rolls. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting fresh, quality ingredients that let the flavors shine. I always opt for thinly sliced sirloin or ribeye because it cooks quickly and stays tender. Fresh bell peppers and onions add just the right crunch and sweetness. And of course, provolone cheese is a must for that gooey, melty goodness that ties everything together. Using fresh egg roll wrappers from the refrigerated section (not frozen) makes wrapping so much easier, especially when little hands want to help.

  • 8 ounces thinly sliced sirloin or ribeye steak
  • 1 medium green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cups shredded provolone cheese
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 12 egg roll wrappers (fresh, not frozen)
  • Vegetable oil, for frying
  • Optional: hoisin sauce or ketchup for dipping

If you want to switch things up, thinly sliced chicken or even mushrooms make great variations. For a lighter version, try baking instead of frying, but I’ll share tips on that later.

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 2-3 minutes until just browned. Remove from pan and set aside.
  2. In the same skillet, add onions and bell peppers. Sauté for 4-5 minutes until they soften and caramelize slightly. Season with garlic powder, black pepper, and a splash of Worcestershire sauce. Remove from heat.
  3. Combine the cooked steak with the sautéed veggies in a bowl. Let cool slightly to avoid soggy wrappers.
  4. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Spoon about 2-3 tablespoons of the filling near the bottom corner, then sprinkle with shredded provolone cheese.
  5. Fold the bottom corner over the filling, then fold in the sides tightly. Roll up firmly until sealed. Use a little water to moisten the top corner and seal the egg roll.
  6. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes, turning occasionally, until golden and crispy.
  7. Remove with a slotted spoon and drain on paper towels. Serve immediately with your favorite dipping sauce.

A little tip from my kitchen: don’t rush the cooling step before wrapping. The filling needs to be warm but not hot, so your wrappers don’t tear or get soggy.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Philly Cheesesteak Egg Rolls, recipe, cooking, food