Description
Philly Cheesesteak Egg Rolls are crispy, golden egg rolls stuffed with seasoned beef, sautéed onions and peppers, and melty provolone or American cheese—an irresistible handheld twist on the classic sandwich.
Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin), chopped
- 1 tbsp olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8–10 egg roll wrappers
- 8–10 slices provolone or 1 cup shredded cheese
- Oil for frying (or cooking spray for air frying)
Instructions
- Heat olive oil in a skillet and cook steak until browned; remove and set aside.
- In the same skillet, sauté onions and peppers until soft.
- Return steak to the pan and season with garlic powder, salt, and pepper; mix well and remove from heat.
- Lay out an egg roll wrapper, place cheese in the center, and add 2–3 tablespoons of filling.
- Fold sides inward and roll tightly, sealing the edge with water.
- To fry: Heat oil to 350°F (175°C) and fry egg rolls until golden and crispy.
- To air fry: Spray rolls lightly with oil and air fry at 380°F (193°C) for 8–10 minutes, flipping halfway.
- Serve with cheese sauce, ketchup, or spicy mayo.
Notes
- Use shaved ribeye for the most authentic flavor.
- Add mushrooms for a classic cheesesteak addition.
- Make ahead and freeze; cook straight from frozen with extra time.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Fried / Air Fried
- Cuisine: American