A brilliant fusion dish that combines the savory, cheesy goodness of a Philly cheesesteak with the crispy, golden crunch of an egg roll. Perfect as an appetizer, game-day snack, or fun dinner.
Ingredients
For the Filling
· 1 lb (450g) ribeye steak, shaved very thin (or use pre-shaved “cheesesteak meat”)
· 1 tbsp olive oil or vegetable oil
· 1 medium yellow onion, thinly sliced
· 1 medium green bell pepper, thinly sliced (optional, traditional)
· 8 oz (225g) sliced white mushrooms (optional)
· 1 tsp garlic powder
· ½ tsp onion powder
· Salt and black pepper to taste
· 8 slices provolone cheese, or 1 ½ cups shredded provolone (Cheez Whiz is authentic but harder to wrap)
For Assembly & Frying
· 1 package (about 20) egg roll wrappers
· ½ cup water (for sealing wrappers)
· Vegetable or canola oil, for frying (about 4-6 cups)
· Optional for Baking: Cooking spray or an egg wash (1 egg + 1 tbsp water)
For Serving
· Cheez Whiz (for authentic dipping)
· Creamy horseradish sauce
· Spicy ketchup or marinara
Instructions
- Prepare the Filling
· Prep Meat: If using a whole ribeye, freeze for 30-45 minutes to firm it up, then slice as thinly as possible against the grain. Pat shaved meat very dry with paper towels.
· Cook Veggies: Heat oil in a large skillet or wok over medium-high heat. Add onions, peppers, and mushrooms (if using). Cook for 6-8 minutes until soft and caramelized. Remove to a bowl.
· Cook Steak: Increase heat to high. Add the thinly sliced steak to the hot skillet in a single layer. Season with garlic powder, onion powder, salt, and pepper. Cook without moving for 1-2 minutes to get a sear, then toss and break up until just cooked through (2-3 minutes total). Do not overcook.
· Combine & Cheese: Return veggies to the skillet with the meat, stir to combine. Remove from heat. Immediately lay provolone slices over the top or stir in shredded cheese until melted. Let the mixture cool completely in the refrigerator (this is crucial—a hot filling will make wrappers soggy and steam-crack during frying).
- Assemble the Egg Rolls
· Layout: Place an egg roll wrapper on a clean surface in a diamond orientation (point facing you).
· Fill: Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Shape it into a tight log.
· Fold & Roll:
- Fold the bottom point up over the filling.
- Fold in the left and right points tightly.
- Brush the top triangle with a little water.
- Roll firmly upward to seal. Press to ensure the final seal is tight. Place seam-side down on a baking sheet.
· Cover: Keep assembled egg rolls under a damp paper towel to prevent drying out. - Cook the Egg Rolls
Method 1: Deep Frying (Most Authentic & Crispy)
- In a heavy pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C).
- Fry egg rolls in batches of 4-5 for 3-4 minutes each, turning occasionally, until deep golden brown.
- Drain on a wire rack set over a baking sheet (this keeps them crispy).
Method 2: Air Frying (Healthier & Easier)
- Preheat air fryer to 375°F (190°C).
- Lightly spray or brush egg rolls with oil.
- Cook in a single layer for 10-12 minutes, flipping halfway, until golden and crisp.
Method 3: Baking
- Preheat oven to 400°F (200°C).
- Place egg rolls on a parchment-lined baking sheet. Brush or spray generously with oil.
- Bake for 15-20 minutes, flipping halfway, until golden brown.
- Serve
· Let cool for 3-4 minutes (filling will be piping hot!).
· Serve immediately with Cheez Whiz, horseradish sauce, or your favorite dip.
Pro Tips for Success
· Dry Meat is Key: Moisture is the enemy of crispy frying. Pat the raw steak very dry and cool the filling completely.
· Seal Tightly: Ensure no filling leaks out by making a tight roll and using water as “glue” on the final flap.
· Oil Temperature: Use a thermometer! If oil is too cool, egg rolls will be greasy. If too hot, they’ll brown before the inside is hot.
· Make Ahead: Assemble egg rolls and freeze on a baking sheet before transferring to a bag. Fry directly from frozen, adding 1-2 minutes to cooking time.
· Wrapper Substitute: Can use spring roll wrappers for a thinner, crispier shell.
Enjoy!
These Philly Cheesesteak Egg Rolls are an irresistible crowd-pleaser. The contrast of the crispy wrapper with the melty, savory, beefy interior is pure magic.