Philly Cheesesteak Egg Rolls with Garlic Aioli Dipping Sauce

The classic Philly cheesesteak takes on a delicious twist with these crispy egg rolls, filled with juicy steak, caramelized onions, and melted provolone cheese. Paired with a creamy garlic aioli dipping sauce, these egg rolls make a crowd-pleasing appetizer or snack perfect for game days, parties, or a cozy night in. Whether you’re a fan of Philly cheesesteaks or simply love bold flavors wrapped in a crunchy bite, these egg rolls will be a hit with everyone. Let’s dive into this tasty recipe!

Ingredients:

For the Philly Cheesesteak Egg Rolls:

• 1 lb beef ribeye steak, thinly sliced (or substitute with thinly sliced sirloin)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup provolone cheese, shredded
• Salt and pepper, to taste
• 12–15 egg roll wrappers
• Vegetable oil, for frying

For the Garlic Aioli Dipping Sauce:

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder (or 1 fresh garlic clove, minced)
• Salt and pepper, to taste

Topping:

• ¼ cup shredded provolone cheese, for garnish
• Fresh parsley, finely chopped, for garnish

Preparation:

Step 1: Prepare the Steak Filling

1. Sauté the Vegetables – In a large skillet, heat the olive oil over medium heat. Add the onions and bell peppers, cooking until they’re soft and caramelized, about 8-10 minutes. Transfer them to a bowl and set aside.
2. Cook the Steak – In the same skillet, melt the butter over medium-high heat. Add the sliced steak, seasoning with salt and pepper to taste. Cook for about 3-5 minutes, until the steak is browned and cooked through. Remove from heat and combine with the sautéed vegetables.

Step 2: Add Cheese to the Filling

1. Add the Cheese – While the steak mixture is still warm, add the shredded provolone cheese. Stir until the cheese melts into the filling, creating a cheesy, savory mixture. Set aside to cool slightly.

Step 3: Assemble the Egg Rolls

1. Lay Out the Wrappers – Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond shape).
2. Add the Filling – Spoon 2–3 tablespoons of the steak mixture onto the center of the wrapper.
3. Fold the Wrapper – Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner, brushing a little water on the edge to seal it closed.
4. Repeat – Continue with the remaining wrappers and filling, placing assembled egg rolls on a plate.

Step 4: Fry the Egg Rolls

1. Heat the Oil – In a deep frying pan or pot, heat 2–3 inches of vegetable oil to 350°F (175°C).
2. Fry the Egg Rolls – Carefully add 2–3 egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Step 5: Prepare the Garlic Aioli

1. Mix the Aioli Ingredients – In a small bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and pepper. Taste and adjust seasoning if needed.

Step 6: Serve and Garnish

1. Garnish the Egg Rolls – Place the fried egg rolls on a serving plate. Sprinkle shredded provolone cheese and chopped parsley on top for garnish.
2. Serve with Garlic Aioli – Serve the egg rolls warm with the garlic aioli dipping sauce on the side.

Cooking Notes:

• Meat Choice – Ribeye is traditionally used for Philly cheesesteaks due to its tenderness and flavor, but thinly sliced sirloin or skirt steak also work well.
• Cheese Options – Provolone is the classic choice, but you can use American cheese or even mozzarella for a creamier filling.
• Vegetable Options – Traditional Philly cheesesteak fillings include bell peppers and onions, but you can add mushrooms for extra flavor if desired.

Serving Suggestions:

• These egg rolls are delicious as an appetizer or snack for gatherings, game days, or holiday parties.
• Serve with a side of extra garlic aioli or spicy ketchup for those who like a little heat.

Tips:

• Prepping Ahead – You can assemble the egg rolls a few hours in advance. Cover and refrigerate until you’re ready to fry them.
• Baking Alternative – For a lighter option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through, until crispy and golden.
• Dipping Sauce Variations – Try adding a dash of smoked paprika or chopped chives to the aioli for an extra flavor boost.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (per egg roll, approximate):

• Calories: 250
• Protein: 12g
• Sodium: 300mg

Conclusion

Philly Cheesesteak Egg Rolls with Garlic Aioli Dipping Sauce take the beloved flavors of a Philly cheesesteak and wrap them in a crispy, golden egg roll for an irresistible fusion dish. Whether you’re hosting a gathering or looking to impress your family, these egg rolls offer something special with every bite. Enjoy the savory, cheesy filling and perfectly seasoned garlic aioli that brings it all together!

Philly Cheesesteak Egg Rolls with Garlic Aioli Dipping Sauce

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Philly Cheesesteak Egg Rolls:

• 1 lb beef ribeye steak, thinly sliced (or substitute with thinly sliced sirloin)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup provolone cheese, shredded
• Salt and pepper, to taste
• 12–15 egg roll wrappers
• Vegetable oil, for frying

For the Garlic Aioli Dipping Sauce:

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder (or 1 fresh garlic clove, minced)
• Salt and pepper, to taste

Topping:

• ¼ cup shredded provolone cheese, for garnish
• Fresh parsley, finely chopped, for garnish

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Instructions

Step 1: Prepare the Steak Filling

1. Sauté the Vegetables – In a large skillet, heat the olive oil over medium heat. Add the onions and bell peppers, cooking until they’re soft and caramelized, about 8-10 minutes. Transfer them to a bowl and set aside.
2. Cook the Steak – In the same skillet, melt the butter over medium-high heat. Add the sliced steak, seasoning with salt and pepper to taste. Cook for about 3-5 minutes, until the steak is browned and cooked through. Remove from heat and combine with the sautéed vegetables.

Step 2: Add Cheese to the Filling

1. Add the Cheese – While the steak mixture is still warm, add the shredded provolone cheese. Stir until the cheese melts into the filling, creating a cheesy, savory mixture. Set aside to cool slightly.

Step 3: Assemble the Egg Rolls

1. Lay Out the Wrappers – Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond shape).
2. Add the Filling – Spoon 2–3 tablespoons of the steak mixture onto the center of the wrapper.
3. Fold the Wrapper – Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner, brushing a little water on the edge to seal it closed.
4. Repeat – Continue with the remaining wrappers and filling, placing assembled egg rolls on a plate.

Step 4: Fry the Egg Rolls

1. Heat the Oil – In a deep frying pan or pot, heat 2–3 inches of vegetable oil to 350°F (175°C).
2. Fry the Egg Rolls – Carefully add 2–3 egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Step 5: Prepare the Garlic Aioli

1. Mix the Aioli Ingredients – In a small bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and pepper. Taste and adjust seasoning if needed.

Step 6: Serve and Garnish

1. Garnish the Egg Rolls – Place the fried egg rolls on a serving plate. Sprinkle shredded provolone cheese and chopped parsley on top for garnish.
2. Serve with Garlic Aioli – Serve the egg rolls warm with the garlic aioli dipping sauce on the side.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 250
• Sodium: 300mg
• Protein: 12g