Philly Cheesesteak Egg Rolls

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Of course! Philly Cheesesteak Egg Rolls are a brilliant fusion appetizer that combines the hearty, savory flavors of a classic Philly cheesesteak with the crispy, golden wrapper of an egg roll. They’re always a crowd-pleaser.

Here’s a comprehensive guide, including a classic recipe, cooking methods, and pro tips for success.

Philly Cheesesteak Egg Rolls

This recipe makes about 12-14 egg rolls.

Ingredients

For the Filling:

· 1 tablespoon olive or vegetable oil
· 1 medium yellow onion, thinly sliced
· ½ green bell pepper, thinly sliced (optional, but classic)
· ½ cup sliced mushrooms (optional)
· 1 pound ribeye steak, very thinly sliced (see Pro Tips) or shaved beef steak (like Steak-umm)
· 2 cloves garlic, minced
· ½ teaspoon black pepper
· ½ teaspoon seasoned salt (like Lawry’s) or regular salt
· 1 tablespoon Worcestershire sauce
· 8 slices Provolone cheese, chopped or 1 cup shredded provolone (White American cheese is also authentic!)

Other Ingredients:

· 1 package (12-14) egg roll wrappers
· Water (for sealing the wrappers)
· High-heat oil for frying (like canola, vegetable, or peanut oil) or cooking spray for baking

Step-by-Step Instructions

Part 1: Make the Filling

  1. Sauté Vegetables: Heat the oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and mushrooms (if using). Cook for 5-7 minutes, until softened and slightly caramelized.
  2. Cook the Beef: Push the vegetables to the side. Add the thinly sliced ribeye to the skillet in a single layer. Let it sear for about 30-60 seconds without moving, then break it up and cook until no longer pink.
  3. Combine and Season: Mix the beef and vegetables together. Add the minced garlic, black pepper, seasoned salt, and Worcestershire sauce. Cook for one more minute until fragrant. Taste and adjust seasoning if needed.
  4. Cool the Filling (CRUCIAL STEP): Transfer the entire mixture to a bowl and let it cool to room temperature. If it’s too hot, it will steam and tear the egg roll wrappers. Once cooled, stir in the chopped provolone cheese.

Part 2: Assemble the Egg Rolls

  1. Set Up Your Station: Place an egg roll wrapper on a clean surface with one corner pointing toward you (so it looks like a diamond). Keep the other wrappers covered with a damp paper towel to prevent drying out.
  2. Add Filling: Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
  3. Fold and Roll:
    · Fold the bottom corner up over the filling, tucking it tightly underneath.
    · Fold the left and right corners inward toward the center, forming an envelope shape.
    · Roll it up tightly towards the top corner.
    · Seal it: Dip your finger in water and moisten the top corner. Press firmly to seal the egg roll. The water acts like glue.

Part 3: Cook the Egg Rolls

You have two excellent options: Frying (for maximum crispiness) or Baking (for a lighter version).

Option A: Pan-Frying (Recommended)

  1. Heat about 1-1.5 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
  2. Carefully add 3-4 egg rolls at a time, avoiding overcrowding.
  3. Fry for 2-4 minutes, turning occasionally, until golden brown and crispy.
  4. Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet (this keeps them crispy). Avoid paper towels, as they can make the bottom soggy.

Option B: Baking

  1. Preheat your oven to 400°F (200°C).
  2. Place the egg rolls on a baking sheet lined with parchment paper. Generously spray the tops and sides with cooking spray or brush with oil.
  3. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Serving Suggestions & Dipping Sauces

· Cheese Sauce: The ultimate dip! A simple beer cheese sauce or melted Cheez Whiz leans into the classic Philly theme.
· Spicy Mayo: Mix mayo with sriracha or a dash of chipotle hot sauce.
· Marinara Sauce: A classic dip for anything crispy and cheesy.
· Garlic Aioli: Perfect for garlic lovers.
· Serve with: A side of pickled jalapeños for a spicy kick!

Pro Tips for Success

· The Beef is Key: For the most authentic texture, ask your butcher to shave a ribeye roast for you. If using store-bought shaved beef, you may want to give it a rough chop after cooking so the strands aren’t too long.
· Avoid Soggy Filling: Letting the filling cool completely is non-negotiable. If you’re in a hurry, spread it on a plate and pop it in the freezer for 10-15 minutes.
· Seal Tightly: A tight roll with no air pockets prevents the egg rolls from bursting open in the hot oil.
· Don’t Overfill: Overfilling is the main cause of bursting. Use about ¼ cup of filling max.
· Make-Ahead/Freezing: You can assemble the egg rolls and freeze them on a baking sheet before transferring to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.

Enjoy your delicious, crispy, and cheesy creation! They’re guaranteed to be a hit at any party.

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