Philly Cheesesteak Egg Rolls

 

Philly Cheesesteak Egg Rolls 

A crunchy mashup of a classic Philly cheesesteak and crispy egg rolls.

Ingredients

• Egg roll wrappers
• Thin-sliced steak or roast beef
• Provolone cheese
• 1 small onion, sliced
• 1 small bell pepper, sliced
• 1 tbsp butter or oil
• Salt & pepper
• Garlic powder (optional)
• Oil for frying

Optional:

• Mushrooms
• cheese sauce
• Hot peppers

Instructions

1. Cook the filling

Heat butter or oil in a skillet. Cook onions and peppers until soft. Add steak and season with salt, pepper, and garlic powder. Cook until heated through.

2. Add cheese

Remove from heat and mix in chopped provolone, or place cheese slices on top and let melt slightly.

3. Roll them up

Place filling in the center of each egg roll wrapper. Fold sides inward, roll tightly, and seal edges with a little water.

4. Fry

Heat oil to about 350°F / 175°C. Fry egg rolls 3–4 minutes until golden brown and crispy.

5. Serve

Let cool slightly and serve with:

• Cheese sauce
• Ranch
• Spicy mayo
• Marinara

Air Fryer Option

Brush lightly with oil and air fry at 390°F (200°C) for 8–10 minutes, flipping halfway.

Tips

• Freeze for 10 minutes before frying to help them hold shape.
• Use shaved ribeye for the most authentic flavor.
• Don’t overfill or they may burst while frying.