Of course! Philly Cheesesteak Egg Rolls are a brilliant and delicious fusion appetizer that combines the savory, cheesy goodness of a Philly cheesesteak with the crispy, golden shell of an egg roll. They’re always a huge hit at parties and are surprisingly easy to make.
Here’s a complete recipe and guide.
The Magic of Philly Cheesesteak Egg Rolls
Imagine: A crispy, crunchy wrapper filled with thinly sliced steak, sautéed onions, peppers, and melty provolone cheese, all fried (or baked) to perfection. They’re the perfect hand-held party food, especially when served with a creamy dipping sauce.
Classic Philly Cheesesteak Egg Rolls Recipe
This recipe captures the essential flavors in a easy-to-make format.
Ingredients:
For the Filling:
· 1 tablespoon olive oil
· 1/2 pound ribeye steak, very thinly sliced (or shaved steak like Steak-umm)
· 1/2 medium yellow onion, thinly sliced
· 1/2 green bell pepper, thinly sliced
· 1/2 cup sliced mushrooms (optional)
· 2 cloves garlic, minced
· 1 tablespoon Worcestershire sauce
· Salt and black pepper to taste
· 6 slices Provolone cheese, chopped (or 1 cup shredded)
· 1 package (about 16-20) egg roll wrappers
· 1 small bowl of water (for sealing the wrappers)
· Oil for frying (like canola, vegetable, or avocado oil)
Instructions:
- Prepare the Filling:
· Heat olive oil in a large skillet or wok over medium-high heat.
· Add the thinly sliced steak and cook, breaking it up, until it just loses its pink color. Remove the steak with a slotted spoon and set aside.
· In the same skillet, add the onion, bell pepper, and mushrooms (if using). Sauté for 5-7 minutes until softened and slightly caramelized.
· Add the minced garlic and cook for another minute until fragrant.
· Return the cooked steak to the skillet. Add Worcestershire sauce, salt, and pepper. Stir to combine and cook for one more minute.
· Transfer the entire mixture to a bowl and let it cool completely. This is a critical step to prevent the egg roll wrappers from getting soggy and tearing.
· Once 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 (so it looks 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. Fold the two side corners inward toward the center.
· Lightly moisten the edges of the remaining top corner with water using your finger.
· Roll the filled bundle tightly toward the top, moistened corner, sealing it like an envelope. Press firmly to ensure it’s sealed. Repeat with remaining wrappers and filling.
- Cook the Egg Rolls:
For Frying (Classic Crispy Result):
· In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of oil to 350°F (175°C).
· Carefully fry the egg rolls in batches for 2-4 minutes each, turning occasionally, until they are golden brown and crispy.
· Remove with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet (this keeps them crispy).
For Baking (Healthier Alternative):
· Preheat oven to 400°F (200°C).
· Place the egg rolls on a baking sheet lined with parchment paper. Lightly spray or brush them with oil.
· Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Serve:
· Let the egg rolls cool for a few minutes before serving—the filling will be extremely hot!
· Serve immediately with your favorite dipping sauce.
Essential Pro-Tips for Success
· THIN SLICES ARE KEY: The thinner you can slice the steak, onions, and peppers, the better the texture and the easier they are to roll.
· COOL THE FILLING: This is the most important step. A hot filling will steam and make the wrappers soggy and prone to breaking.
· Don’t Overfill: Overfilling is the main cause of bursting egg rolls. Use about 2-3 tablespoons of filling per wrapper.
· Keep Wrappers Covered: While working, keep the stack of unused egg roll wrappers under a damp paper towel to prevent them from drying out and cracking.
· Seal Tightly: Ensure the final flap is well-sealed with water to prevent the egg rolls from opening up in the hot oil.
Delicious Variations & Swaps
· Cheese Swap: Provolone is classic, but Cheez Whiz (the ultimate authentic choice), American cheese, or white American cheese are also fantastic.
· Add Heat: Add a finely chopped jalapeño to the veggie mix or a dash of hot sauce to the filling.
· The “Pizza” Version: Use mozzarella cheese and add a tablespoon of pepperoni bits to the filling. Serve with marinara sauce.
· Chicken Cheesesteak: Substitute the steak with thinly sliced or shredded cooked chicken.
The Perfect Dipping Sauces
· Cheese Sauce: A simple beer cheese sauce or warm Cheez Whiz is pure indulgence.
· Creamy Garlic Aioli: Mix mayonnaise with minced garlic, a squeeze of lemon juice, and a pinch of salt.
· Spicy Ranch: Combine ranch dressing with a few dashes of hot sauce or sriracha.
· Marinara Sauce: A classic, always-works option.
These are guaranteed to be a crowd-pleaser. Enjoy your crispy, cheesy, savory creation