Of course! Cheesesteak-Style Egg Rolls are a brilliant and delicious fusion appetizer that combines the iconic flavors of a Philly cheesesteak with the crispy, crunchy texture of an egg roll. They’re always a huge hit at parties and are surprisingly easy to make at home.
Here’s a comprehensive recipe and guide.
Cheesesteak-Style Egg Rolls
This recipe mimics the classic flavors using common ingredients, with a special method to prevent sogginess.
Yields: About 12-14 egg rolls
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients
For the Filling:
· 1 tablespoon olive or vegetable oil
· 1 lb ribeye steak, thinly shaved (see note below)
· 1 small yellow onion, thinly sliced
· ½ green bell pepper, thinly sliced
· ½ cup sliced mushrooms (optional)
· 2 cloves garlic, minced
· Salt and black pepper to taste
· ½ teaspoon Worcestershire sauce
· 8 slices Provolone cheese, chopped (or 1 cup shredded)
For Assembly & Frying:
· 1 package (12-14) egg roll wrappers
· Water (for sealing the wrappers)
· Vegetable or canola oil, for frying
Instructions
- Cook the Filling:
· Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
· Add the sliced onions, bell peppers, and mushrooms (if using). Sauté for 5-6 minutes until softened and slightly caramelized. Add the minced garlic and cook for 1 more minute. Remove the vegetable mixture to a plate.
· Increase the heat to high. Add the thinly shaved ribeye to the hot skillet, spreading it out in a single layer. Season with salt, pepper, and Worcestershire sauce. Let it sear for about a minute without moving, then stir-fry until just cooked through (about 2-3 minutes total).
· Return the vegetables to the skillet, stir everything together, and cook for one final minute. Transfer the entire mixture to a bowl and let it cool completely. This is a crucial step to prevent soggy egg rolls. - Add the Cheese: Once the meat mixture is completely cool, stir in the chopped Provolone cheese.
- Assemble the Egg Rolls:
· Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
· Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
· Fold the bottom corner up over the filling, tucking it in tightly.
· Fold the left and right corners inward toward the center, forming an envelope shape.
· Roll the bundle tightly toward the top corner.
· Dip your finger in water and moisten the top corner to seal the egg roll shut. Press firmly.
· Place the sealed egg roll on a baking sheet and cover with a damp towel while you assemble the rest. - Fry the Egg Rolls:
· In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C).
· Working in batches to avoid overcrowding, carefully place the egg rolls in the hot oil using tongs.
· Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
· Remove with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet (this keeps them crispier than draining on paper towels). - Serve: Let them cool for a few minutes before serving, as the filling will be very hot. Serve with your chosen dipping sauces.
Baking & Air Frying Option
· For Baking: Preheat oven to 400°F (200°C). Brush or spray the egg rolls lightly with oil. Place on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
· For Air Frying: Preheat air fryer to 370°F (190°C). Lightly spray the egg rolls with oil. Air fry for 10-12 minutes, flipping halfway through, until golden and crispy.
Critical Tips for Success
· The Meat: The easiest way to get thin shaved steak is to buy a ribeye roast partially frozen. It’s firm enough to slice paper-thin with a sharp knife. Many grocery stores also sell “shaved steak” or “cheesesteak meat” in the meat section.
· COOL THE FILLING: This is the most important step. Adding hot filling to the wrapper will create steam, making the egg rolls soggy and causing them to burst open during frying.
· Keep Wrappers Covered: Egg roll wrappers dry out quickly. Keep the stack covered with a damp paper towel while you work.
· Don’t Overfill: Overfilling makes them difficult to seal and more likely to burst.
· Maintain Oil Temperature: If the oil is too cool, the egg rolls will be greasy. If it’s too hot, the outside will burn before the inside is hot. A thermometer is very helpful.
Dipping Sauce Ideas
· Cheese Sauce: A simple beer cheese sauce or queso dip is a natural pairing.
· Spicy Mayo: Mix ½ cup mayonnaise with 1 tablespoon sriracha or your favorite hot sauce.
· Garlic Aioli: A creamy, garlicky aioli complements the beef perfectly.
· Asian-Inspired: A sweet chili sauce, duck sauce, or a mix of soy sauce and rice vinegar with a dash of chili oil.
Enjoy these incredibly tasty and fun appetizers! They’re a guaranteed crowd-pleaser.