Introduction:
If you love the savory flavors of a classic Philly cheesesteak, you’re going to adore these Crispy, Cheesy Philly Cheesesteak Egg Rolls! Packed with thinly sliced ribeye steak, sautéed vegetables, and a blend of provolone and mozzarella, these egg rolls offer the perfect balance of cheesiness and crunch. They’re great as appetizers or party snacks, and the crispy exterior makes them utterly irresistible. Plus, a touch of cream cheese adds extra indulgence if you want to take them over the top!
Ingredients:
For the Egg Rolls:
- 1 lb ribeye steak, thinly sliced
- 1 package provolone & mozzarella blend, shredded
- 4 oz Philadelphia cream cheese (optional)
- 1 yellow onion, chopped
- 8 oz mushrooms, chopped
- 1 green bell pepper, chopped
- 1 package egg roll wrappers
- 1 tablespoon olive oil
- 1 egg, for egg wash
- Neutral frying oil (for deep frying)
For the Philly Cheesesteak Marinade:
- 1/2 tablespoon baking soda
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon crushed rosemary
- 2 tablespoons Worcestershire sauce
Preparation:
Step 1: Marinate the Steak
In a large bowl, combine the baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak and toss to coat the meat thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour to allow the steak to marinate and tenderize.
Step 2: Sauté the Steak & Vegetables
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the marinated steak and cook for 3-5 minutes, until the steak is browned but still juicy. Remove the steak from the skillet and set it aside.
In the same skillet, sauté the chopped onion, mushrooms, and green bell pepper for 3-4 minutes until the vegetables are softened. Combine the cooked steak and sautéed vegetables in a bowl.
Step 3: Fill & Wrap the Egg Rolls
Lay an egg roll wrapper flat on a clean surface in a diamond shape. Brush the edges of the wrapper with egg wash to help seal the egg roll.
Spoon a portion of the steak and veggie mixture onto the center of the wrapper. Sprinkle shredded provolone and mozzarella cheese over the top, and if using, add a small dollop of cream cheese for extra richness.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat this process until all egg rolls are assembled.
Step 4: Deep-Fry the Egg Rolls
Heat a deep stock pot or frying pan with neutral frying oil to 350°F (175°C). Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes, flipping them halfway through, until they are golden brown and crispy.
Once cooked, transfer the egg rolls to a wire rack or paper towels to drain any excess oil.
Step 5: Serve
Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauce, like Cowboy Butter or ranch dressing. Enjoy the crispy, cheesy goodness while they’re fresh!
Cooking Note:
- For a lighter version, you can bake the egg rolls in the oven at 375°F (190°C) for 15-20 minutes, flipping halfway, until crispy and golden.
- If you prefer a milder flavor, skip the cream cheese, or adjust the amount of shredded cheese to suit your taste.
Serving Suggestions:
- Serve these egg rolls with a tangy dipping sauce, like spicy mayo or a creamy cheese sauce, to complement the rich flavors.
- Pair with a fresh green salad or roasted vegetables for a more complete meal.
Tips:
- Make sure the oil is at the right temperature for frying to achieve the perfect crispy texture without making the egg rolls greasy.
- Leftover egg rolls can be stored in the refrigerator for up to 3 days and reheated in the oven to retain their crispiness.
- If you’re preparing these for a party, you can assemble the egg rolls ahead of time and fry them just before serving.
Prep Time:
20 minutes
Total Time:
45 minutes
Servings:
8 egg rolls
Nutritional Information:
- Calories: Approximately 350 per egg roll
- Protein: 20 grams per egg roll
- Sodium: 700 mg per egg roll
Conclusion:
These Crispy, Cheesy Philly Cheesesteak Egg Rolls are the ultimate fusion of a classic Philly cheesesteak and the crunchy goodness of an egg roll. The savory, juicy ribeye, sautéed vegetables, and melty cheese wrapped in a crispy shell make for an unforgettable appetizer or snack. Whether you’re serving them at a party or enjoying them as a fun weeknight treat, these egg rolls are sure to impress!
Print
Crispy, Cheesy Philly Cheesesteak Egg Rolls
- Total Time: 45 minutes
Description
If you love the savory flavors of a classic Philly cheesesteak, you’re going to adore these Crispy, Cheesy Philly Cheesesteak Egg Rolls! Packed with thinly sliced ribeye steak, sautéed vegetables, and a blend of provolone and mozzarella, these egg rolls offer the perfect balance of cheesiness and crunch. They’re great as appetizers or party snacks, and the crispy exterior makes them utterly irresistible. Plus, a touch of cream cheese adds extra indulgence if you want to take them over the top!
Ingredients
For the Egg Rolls:
- 1 lb ribeye steak, thinly sliced
- 1 package provolone & mozzarella blend, shredded
- 4 oz Philadelphia cream cheese (optional)
- 1 yellow onion, chopped
- 8 oz mushrooms, chopped
- 1 green bell pepper, chopped
- 1 package egg roll wrappers
- 1 tablespoon olive oil
- 1 egg, for egg wash
- Neutral frying oil (for deep frying)
For the Philly Cheesesteak Marinade:
- 1/2 tablespoon baking soda
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon crushed rosemary
- 2 tablespoons Worcestershire sauce
Instructions
Step 1: Marinate the Steak
In a large bowl, combine the baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak and toss to coat the meat thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour to allow the steak to marinate and tenderize.
Step 2: Sauté the Steak & Vegetables
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the marinated steak and cook for 3-5 minutes, until the steak is browned but still juicy. Remove the steak from the skillet and set it aside.
In the same skillet, sauté the chopped onion, mushrooms, and green bell pepper for 3-4 minutes until the vegetables are softened. Combine the cooked steak and sautéed vegetables in a bowl.
Step 3: Fill & Wrap the Egg Rolls
Lay an egg roll wrapper flat on a clean surface in a diamond shape. Brush the edges of the wrapper with egg wash to help seal the egg roll.
Spoon a portion of the steak and veggie mixture onto the center of the wrapper. Sprinkle shredded provolone and mozzarella cheese over the top, and if using, add a small dollop of cream cheese for extra richness.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat this process until all egg rolls are assembled.
Step 4: Deep-Fry the Egg Rolls
Heat a deep stock pot or frying pan with neutral frying oil to 350°F (175°C). Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes, flipping them halfway through, until they are golden brown and crispy.
Once cooked, transfer the egg rolls to a wire rack or paper towels to drain any excess oil.
Step 5: Serve
Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauce, like Cowboy Butter or ranch dressing. Enjoy the crispy, cheesy goodness while they’re fresh!
Notes
Cooking Note:
- For a lighter version, you can bake the egg rolls in the oven at 375°F (190°C) for 15-20 minutes, flipping halfway, until crispy and golden.
- If you prefer a milder flavor, skip the cream cheese, or adjust the amount of shredded cheese to suit your taste.
Serving Suggestions:
- Serve these egg rolls with a tangy dipping sauce, like spicy mayo or a creamy cheese sauce, to complement the rich flavors.
- Pair with a fresh green salad or roasted vegetables for a more complete meal.
Tips:
- Make sure the oil is at the right temperature for frying to achieve the perfect crispy texture without making the egg rolls greasy.
- Leftover egg rolls can be stored in the refrigerator for up to 3 days and reheated in the oven to retain their crispiness.
- If you’re preparing these for a party, you can assemble the egg rolls ahead of time and fry them just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 8 egg rolls
- Calories: 350 per egg roll
- Sodium: 700 mg per egg roll
- Protein: 20 grams per egg roll