Quick Description
A crispy twist on the classic Philly cheesesteak! Tender steak, sautéed peppers, onions, and gooey melted cheese all wrapped in golden, crunchy egg roll wrappers. These are perfect for game nights, parties, or a satisfying snack!
Servings & Timing
- Servings: 12 egg rolls
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients List
Filling
- 1 lb ribeye steak (or flank steak), thinly sliced
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup shredded provolone or mozzarella cheese (can also use American or white cheddar)
- Salt and black pepper, to taste
- ½ tsp garlic powder
- ¼ tsp paprika (optional)
Wrapping & Frying
- 12 egg roll wrappers
- 1 egg, lightly beaten (for sealing)
- Oil for frying (vegetable or canola)
Optional Dipping Sauces
- Cheese sauce (melted provolone or queso)
- Spicy mayo
- Garlic aioli or ranch
Instructions
-
Cook the Steak:
- Heat olive oil in a large skillet over medium-high heat.
- Add thinly sliced steak, season with salt, pepper, garlic powder, and paprika.
- Cook 3–4 minutes until browned. Remove and set aside.
-
Sauté Veggies:
- In the same skillet, add a touch more oil if needed.
- Add onions and bell peppers, and sauté 3–4 minutes until softened.
-
Combine Filling:
- Add the cooked steak back into the pan and toss with the veggies.
- Turn off the heat and mix in shredded cheese so it melts into the filling.
- Allow the mixture to cool slightly before wrapping.
-
Assemble the Egg Rolls:
- Lay out one egg roll wrapper with a corner facing you (like a diamond).
- Place about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.
- Brush the top corner with beaten egg to seal the edge.
- Repeat with remaining wrappers.
-
Fry the Egg Rolls:
- Heat oil in a deep pan to 350°F (175°C).
- Fry 3–4 egg rolls at a time for 3–4 minutes, or until golden brown and crispy.
- Remove and drain on paper towels.
-
Serve:
- Serve hot with your choice of dipping sauce — cheese sauce, spicy mayo, or ranch dressing.
Additional Notes
- For Extra Crispiness: Double-fry for 1 minute after resting for 2 minutes.
- Make-Ahead Tip: Prepare filling ahead and refrigerate up to 24 hours before wrapping.
-
Bake or Air Fry Option:
- Baked: Brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Air Fryer: Spray with oil and air fry at 380°F (190°C) for 8–10 minutes.
Dietary Info
- High-Protein (steak & cheese)
- Contains gluten & dairy
- Can Be Low-Carb: Use low-carb wraps or rice paper wrappers and air fry instead of deep frying.
Ingredient Details & Substitutions
- Steak: Ribeye gives the most authentic flavor; sirloin, flank, or even ground beef works too.
- Cheese: Provolone or white American cheese melts perfectly for that Philly flavor.
- Add-Ins: Sautéed mushrooms or banana peppers add extra depth.
Recipe Variations & Serving Suggestions
- Loaded Philly Egg Rolls: Add a drizzle of cheese sauce before sealing the rolls.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne to the filling.
- Mini Egg Rolls: Use wonton wrappers for bite-sized party snacks.
- Serve With: Fries, coleslaw, or a light salad for a full meal.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Crisp in the oven or air fryer at 375°F for 5–7 minutes.
- Freeze (Unfried): Lay out wrapped egg rolls on a tray, freeze for 1 hour, then store in a zip bag for up to 2 months. Fry straight from frozen — just add an extra 1–2 minutes cook time.
Nutrition (Per Egg Roll)
- Calories: 210 kcal
- Protein: 13 g
- Fat: 14 g
- Carbs: 8 g
- Fiber: 1 g
