If you are craving a fun twist on a classic favorite, the Philly Cheesesteak Egg Rolls Recipe is here to satisfy that craving with crunch, gooey cheese, and all the savory flavor of a traditional Philly cheesesteak wrapped up in crispy, golden egg roll wrappers. This dish brings together tender ribeye, sautéed peppers and onions, and melty provolone in a unique handheld form that’s perfect for game day, parties, or any time you want a comforting bite with a bit of flair. Trust me, once you try these, you’ll want to make them again and again!
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to build layers of flavor and texture that make these egg rolls truly irresistible. From the buttery softness of sautéed veggies to the rich, savory steak and the stretchy cheese, every component plays a crucial role.
- Butter: Adds richness and helps soften the peppers and onions to create a flavorful base.
- Green bell pepper: Provides a fresh, slightly sweet crunch that complements the savory steak.
- Onion: Brings sweetness and depth when caramelized alongside the peppers.
- Boneless ribeye steak: The star protein, tender and packed with beefy flavor, perfect for the filling.
- Salt and pepper: Essential seasonings to enhance the natural flavors of the steak and veggies.
- Provolone cheese: Melts beautifully, creating gooey pockets of cheesy goodness inside each roll.
- Egg roll wrappers: Crisp up to golden perfection, providing that irresistible crunchy shell.
- Oil for frying: Ensures a crisp, golden crust that’s light and not greasy.
- Ranch for dipping (optional): Adds a cool, creamy contrast if you want an extra layer of flavor.
How to Make Philly Cheesesteak Egg Rolls Recipe
Step 1: Prepare the Filling
Start by melting half of your butter in a large pan over medium-high heat. Toss in the chopped green bell pepper and onion, and cook them until they soften and release their natural sweetness. This step creates the perfect base for our filling, ensuring each bite is bursting with flavor. Once softened, remove the veggies from the pan and set them aside.
Step 2: Cook the Steak
In the same pan, melt the remaining butter to soak up all those delicious flavors left behind by the veggies. Add the sliced ribeye steak, seasoning generously with salt and pepper, then cook until it’s beautifully browned on all sides. This step caramelizes the meat and seals in those juicy flavors you expect from a great Philly cheesesteak.
Step 3: Combine the Filling
Return the sautéed peppers and onions to the pan, stirring everything together so the flavors meld and the filling becomes beautifully cohesive. This mixture is the heart of your egg rolls, so make sure it’s well-combined and piping hot before assembly.
Step 4: Assemble the Egg Rolls
Lay an egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese in the center—this cheesy layer will melt into the rest of the filling as it cooks. Spoon 2 to 3 tablespoons of the steak and veggie mixture on top of the cheese. Fold and seal the edges using a bit of water to keep everything securely tucked inside. Don’t worry if you haven’t wrapped egg rolls before; it’s surprisingly easy and rewarding!
Step 5: Fry the Egg Rolls
Heat oil to 350 degrees Fahrenheit in a deep pan or fryer, enough to fully submerge the egg rolls. Fry them in batches for 3 to 5 minutes or until the wrappers turn a gorgeous golden brown. Once cooked, transfer them to paper towels to drain any excess oil. These crispy beauties come out perfectly crunchy and ready to enjoy.
Step 6: Bake Option
If frying isn’t your thing, no worries! Preheat your oven to 425 degrees Fahrenheit. Lightly coat the egg rolls with cooking spray so they crisp up nicely as they bake. Arrange them on a baking sheet and cook for 15 to 20 minutes until they are golden and crunchy. This method is a fantastic alternative that still delivers satisfying texture and flavor.
How to Serve Philly Cheesesteak Egg Rolls Recipe
Garnishes
Simple garnishes can elevate your egg rolls to the next level. Sprinkle some freshly chopped parsley or green onions over the top for a pop of color and freshness. A side of sliced jalapeños or a drizzle of your favorite hot sauce will add a spicy kick for those who love heat.
Side Dishes
These egg rolls pair wonderfully with cool and creamy sides like coleslaw or a crisp green salad. For a heartier meal, serve them alongside some crispy fries or tater tots. Classic ranch, blue cheese dressing, or even a tangy mustard sauce work great for dipping and complementing those savory flavors.
Creative Ways to Present
Looking to impress guests? Arrange your Philly Cheesesteak Egg Rolls Recipe on a large platter, surrounded by colorful dipping sauces in small bowls. You can slice the egg rolls diagonally to show off their melty interiors or stack them artistically to create a tempting tower. Adding edible flowers or microgreens will make the presentation both beautiful and inviting.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they might not last long!), place the cooled egg rolls in an airtight container and refrigerate for up to 3 days. Keeping them tightly sealed preserves their flavor and prevents them from drying out.
Freezing
You can freeze these egg rolls before frying or baking! Simply wrap them tightly in plastic wrap or parchment paper and store in a freezer bag or container for up to 2 months. When you’re ready to eat, cook them directly from frozen, just add a couple extra minutes to the frying or baking time.
Reheating
To reheat, it’s best to crisp them back up in the oven or air fryer rather than the microwave to maintain that satisfying crunch. Heat at 375 degrees Fahrenheit for about 8-10 minutes or until warmed through and crispy again.
FAQs
Can I use a different type of cheese for this recipe?
Absolutely! While provolone is classic for a Philly cheesesteak, you can substitute with mozzarella, American cheese, or even cheddar for a different twist. Just pick a cheese that melts well to keep that gooey, delicious texture.
Is it necessary to use ribeye steak?
Ribeye is preferred for its tenderness and flavor, but you can swap in sirloin or flank steak if you need a leaner alternative. Just make sure to slice it thinly so it cooks quickly and remains tender inside the egg rolls.
Can I bake these egg rolls instead of frying them?
Yes! Baking is a fantastic option for a lighter version. Just coat your egg rolls lightly with cooking spray and bake at 425 degrees Fahrenheit until golden brown and crispy, usually around 15-20 minutes.
What dipping sauces go best with Philly Cheesesteak Egg Rolls?
Ranch dressing is a classic choice, but other favorites include spicy mayo, blue cheese dressing, or even a tangy chipotle sauce. Feel free to experiment to find what suits your taste best!
How do I prevent the egg roll wrappers from tearing during assembly?
Make sure to work gently and keep the wrappers moist but not too wet. Using a light touch when folding and sealing edges with a bit of water will help prevent tears and keep your egg rolls perfectly intact during cooking.
Final Thoughts
I can’t recommend trying the Philly Cheesesteak Egg Rolls Recipe enough if you love bold flavors packed into crispy bites. These egg rolls combine the best of two worlds—classic Philly cheesesteak ingredients in a playful and portable form that’s bound to impress family and friends. Once you make them, they’re guaranteed to become a permanent part of your entertaining and comfort food repertoire. So, roll up your sleeves and dive into this unbelievably tasty treat—you won’t regret it!
Print
Philly Cheesesteak Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls (serves 12 as appetizer) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Philly Cheesesteak Egg Rolls are a delicious fusion of classic Philly cheesesteak flavors wrapped in a crispy egg roll shell. Made with tender ribeye steak, sautéed peppers and onions, provolone cheese, and fried to golden perfection, these egg rolls make a perfect appetizer or snack. You can also bake them for a lighter alternative. Serve with ranch for dipping and enjoy a handheld twist on a beloved sandwich.
Ingredients
Filling
- 1 1/2 tablespoons butter
- 1 green bell pepper, chopped
- 1/2 cup onion, chopped
- 1 pound boneless ribeye steak, sliced or coarsely chopped
- Salt and pepper to taste
- 6 slices provolone cheese
Assembly
- 12 egg roll wrappers
- Oil for frying
- Ranch for dipping (optional)
Instructions
- Prepare the Filling: Melt 1/2 tablespoon of butter in a large pan over medium-high heat. Add the chopped green bell pepper and onion, sautéing until softened, about 3-5 minutes. Remove the peppers and onions from the pan and set aside.
- Cook the Steak: In the same pan, melt the remaining 1 tablespoon of butter. Add the sliced ribeye steak, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Combine Filling: Return the cooked peppers and onions to the pan with the steak, stirring well to combine all ingredients evenly.
- Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese in the center, then spoon 2-3 tablespoons of the steak mixture on top. Fold in the sides and roll tightly, sealing the edges with a little water to prevent opening during cooking.
- Fry: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches for 3-5 minutes until they are golden brown and crispy. Remove and drain on paper towels.
- Bake Option: Preheat the oven to 425°F (220°C). Lightly spray the egg rolls with cooking spray and place them on a baking sheet. Bake for 15-20 minutes, turning halfway, until the egg rolls are crispy and golden brown.
Notes
- Use ribeye steak or any tender cut for best flavor and texture.
- For a lighter option, use the baking method instead of frying.
- Egg roll wrappers can be found in the refrigerated section of most grocery stores.
- Serve with ranch or your favorite dipping sauce.
- Make sure the oil is hot enough before frying to avoid greasy egg rolls.
