Introduction
Looking to put a fresh twist on a classic Philly Cheesesteak? These Crispy Philly Cheesesteak Rolls with Provolone and Garlic Aioli are the perfect fusion of crispy egg rolls and the iconic flavors of a cheesesteak. Imagine juicy beef, caramelized onions, bell peppers, and melted provolone cheese all wrapped up in a crunchy egg roll shell, paired with a creamy garlic aioli for dipping. This recipe is perfect for game days, parties, or a fun dinner that will impress your family and friends. Let’s dive in and learn how to make this irresistible snack.
Ingredients:
For the Cheesesteak Rolls:
- 1 lb thinly sliced ribeye steak (or substitute with sirloin)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing the rolls)
- Oil for frying
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
Preparation:
Step 1: Prepare the Filling
- Heat a large skillet over medium-high heat and add olive oil.
- Add the thinly sliced ribeye steak to the skillet. Cook for about 3-4 minutes until the beef starts to brown.
- Add the minced garlic, sliced onions, and bell peppers. Cook until the onions become translucent and the bell peppers soften, about 5-7 minutes.
- Stir in the Worcestershire sauce, soy sauce, garlic powder, and onion powder. Season with salt and pepper to taste.
- Continue to cook until the beef is fully cooked and the flavors are well combined. Remove from heat and let it cool slightly.
- Mix in the shredded provolone cheese, allowing it to melt into the filling.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean, dry surface with one corner facing you (like a diamond shape).
- Place about 2-3 tablespoons of the cheesesteak filling in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the left and right corners towards the center.
- Roll the wrapper tightly upwards, sealing the top corner with a brush of beaten egg.
- Repeat this process with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Heat oil in a deep frying pan or pot to 350°F (175°C).
- Carefully place the egg rolls into the hot oil, a few at a time to avoid overcrowding.
- Fry the rolls for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 4: Prepare the Garlic Aioli
- In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, and smoked paprika (if using).
- Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.
Step 5: Serve and Enjoy
- Serve the crispy Philly Cheesesteak rolls hot with the garlic aioli on the side for dipping.
- Garnish with chopped parsley or fresh chives for an extra touch of color.
Cooking Notes:
- For an extra cheesy experience, add a slice of provolone cheese directly onto the egg roll wrapper before adding the filling.
- If you prefer baking over frying, brush the assembled rolls with a little oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Leftover filling can be used in sandwiches, quesadillas, or on top of a salad for a quick meal.
Serving Suggestions:
- These crispy rolls are a fantastic appetizer for game days, parties, or potlucks.
- Pair with a side of fries or a fresh salad for a complete meal.
- For a dipping sauce variety, try serving with marinara sauce or spicy ketchup in addition to the garlic aioli.
Tips:
- Freeze assembled egg rolls for up to 1 month before frying. No need to thaw; just fry straight from frozen, adjusting the frying time slightly.
- To save time, use pre-sliced beef and pre-shredded cheese from the store.
- Make sure to roll the egg rolls tightly to prevent the filling from spilling out during frying.
Prep Time:
- 20 minutes
Cooking Time:
- 20 minutes
Total Time:
- 40 minutes
Nutritional Information (per serving, 2 rolls):
- Calories: 450
- Protein: 18g
- Fat: 28g
- Carbohydrates: 30g
- Sodium: 820mg
Conclusion
Crispy Philly Cheesesteak Rolls with Provolone and Garlic Aioli are the perfect comfort food fusion. They offer a crispy exterior and a juicy, cheesy interior that will have everyone reaching for seconds. Whether you’re serving them as an appetizer or a main dish, they are sure to be a hit. Plus, the garlic aioli adds a creamy, tangy kick that complements the rich flavors of the cheesesteak filling. Try this recipe for your next gathering and watch these rolls disappear in no time!
PrintCrispy Philly Cheesesteak Rolls with Provolone and Garlic Aioli
- Total Time: 40 minutes
Ingredients
For the Cheesesteak Rolls:
- 1 lb thinly sliced ribeye steak (or substitute with sirloin)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing the rolls)
- Oil for frying
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
Instructions
Step 1: Prepare the Filling
- Heat a large skillet over medium-high heat and add olive oil.
- Add the thinly sliced ribeye steak to the skillet. Cook for about 3-4 minutes until the beef starts to brown.
- Add the minced garlic, sliced onions, and bell peppers. Cook until the onions become translucent and the bell peppers soften, about 5-7 minutes.
- Stir in the Worcestershire sauce, soy sauce, garlic powder, and onion powder. Season with salt and pepper to taste.
- Continue to cook until the beef is fully cooked and the flavors are well combined. Remove from heat and let it cool slightly.
- Mix in the shredded provolone cheese, allowing it to melt into the filling.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean, dry surface with one corner facing you (like a diamond shape).
- Place about 2-3 tablespoons of the cheesesteak filling in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the left and right corners towards the center.
- Roll the wrapper tightly upwards, sealing the top corner with a brush of beaten egg.
- Repeat this process with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Heat oil in a deep frying pan or pot to 350°F (175°C).
- Carefully place the egg rolls into the hot oil, a few at a time to avoid overcrowding.
- Fry the rolls for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 4: Prepare the Garlic Aioli
- In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, and smoked paprika (if using).
- Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.
Step 5: Serve and Enjoy
- Serve the crispy Philly Cheesesteak rolls hot with the garlic aioli on the side for dipping.
- Garnish with chopped parsley or fresh chives for an extra touch of color.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450
- Sodium: 820mg
- Protein: 18g