Philly Cheesesteak Egg Rolls: A Crispy Twist on a Classic Favorite

If you’re a fan of the iconic Philly cheesesteak, you’re going to love this creative twist! These Philly Cheesesteak Egg Rolls take all the delicious elements of the classic sandwich—tender beef, sautéed onions, green peppers, and gooey provolone cheese—and wrap them up in a crispy egg roll shell. Perfect as an appetizer or a fun dinner option, these egg rolls are sure to be a hit at your next gathering. Plus, they’re easier to make than you might think!

Ingredients

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 pound thinly sliced beefsteak
• Salt and pepper, to taste
• 1 cup shredded provolone cheese
• 8 egg roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

Step 1: Cook the Filling

1. In a large skillet, heat a small amount of vegetable oil over medium-high heat.
2. Add the chopped onion and green bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the thinly sliced beefsteak to the skillet and season with salt and pepper. Cook until the beef is browned, about 5 minutes.
4. Reduce the heat to low and sprinkle the shredded provolone cheese over the beef mixture. Stir until the cheese is melted and fully incorporated into the filling.
5. Remove the skillet from the heat and let the mixture cool to room temperature.

Step 2: Assemble the Egg Rolls

1. Place an egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape.
2. Spoon about 2 tablespoons of the beef mixture onto the center of the wrapper.
3. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly around the filling, sealing the top corner with a bit of the beaten egg to ensure it stays closed.
4. Repeat this process with the remaining wrappers and filling.

Step 3: Fry the Egg Rolls

1. In a large, deep saucepan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F.
2. Carefully add the egg rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry the egg rolls for 3 to 4 minutes, or until they are golden brown and crispy.
3. Using a slotted spoon, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve and Enjoy

1. Serve these crispy, cheesy Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce, such as marinara or a tangy cheese sauce.