Philly Cheesesteak Egg Rolls (Print)

Crispy egg rolls stuffed with beef, peppers, and cheese. Golden, savory, and perfect for parties or snacks.

# Ingredients:

→ Beef & Marinade

01 - 12 oz ribeye steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder

→ Vegetables

05 - 1 medium onion, finely diced
06 - 1 small green bell pepper, finely diced
07 - 1 small red bell pepper, finely diced

→ Cheese

08 - 4 oz provolone cheese, shredded or thinly sliced
09 - 2 oz cream cheese, softened (optional)

→ Assembly

10 - 12 egg roll wrappers
11 - 1 egg, beaten
12 - Vegetable oil, for frying

# Directions:

01 - In a mixing bowl, combine the thinly sliced steak with soy sauce, black pepper, and garlic powder. Toss to coat evenly and set aside to marinate while you prepare the vegetables.
02 - Heat a large skillet over medium-high heat with a splash of vegetable oil. Add the diced onion and bell peppers. Sauté for approximately 4–5 minutes, until softened and lightly golden. Transfer the sautéed vegetables to a separate bowl.
03 - Add the marinated beef to the same skillet. Sear for 2–3 minutes until just browned and cooked through. Return the sautéed vegetables to the skillet with the beef and toss to combine. Remove from heat and allow to cool slightly.
04 - Stir the shredded provolone cheese (and softened cream cheese, if using) into the beef and vegetable mixture. Continue stirring until the cheese is melted and evenly distributed throughout the filling.
05 - Lay out an egg roll wrapper with one corner facing you. Place approximately 2 heaping tablespoons of the filling across the center of the wrapper. Fold the bottom corner up over the filling, then fold in the side corners. Roll up tightly to form an egg roll. Brush the top corner with the beaten egg to seal.
06 - Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (180°C). Carefully fry the assembled egg rolls in batches for 3–4 minutes, turning occasionally, until they are golden brown and crisp. Remove the fried egg rolls and drain them on paper towels.
07 - Serve the hot, crispy egg rolls immediately. They are delicious on their own or can be served with dipping sauces like cheese sauce or spicy ketchup.

# Expert Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Perfect make-ahead appetizer that can be frozen before frying
  • Customizable with your favorite cheese varieties and heat levels
  • Restaurant-quality appetizer made easily at home
02 -
  • These egg rolls can be assembled and frozen uncooked for up to 3 months
  • Each roll contains approximately 190 calories making them a reasonable indulgence
  • The filling can be made a day ahead and refrigerated for quicker assembly
03 -
  • Freeze the steak for 20 minutes before slicing to get ultra thin pieces
  • Pat vegetables dry after washing to ensure proper caramelization
  • Roll egg rolls tightly but not so tight that they split during frying

Back