Philly cheesesteak needs no introduction, as the magical combination of succulent steak and ooey-gooey melted cheese is a classic one we all know and love, especially when paired with tender onions and bell peppers, served on a hoagie roll or sub roll. It’s a great example of comfort food and it’s impossible to bite into this flavorful dish without smiling happily.
BUT… there’s a new Philly cheesesteak recipe in town, and this one you might not have had the pleasure of meeting just yet! So, imagine everything you love about Philly cheesesteak but without the bread. Instead this juicy steak and cheese mixture is enveloped in a super-crunchy egg roll wrapper.
Can you imagine how heavenly that would taste? If so, you need to make them and enjoy them right now. And if not, make them immediately because your tastebuds will thank you! This fusion of a Chinese exterior and Italian-inspired filling is seriously good.
Why You’ll Love the Recipe
This fusion comfort food dish is really delicious. The combination of creamy cheesesteak and crunchy egg roll wrappers has to be tasted to be believed.
How to Serve Them
Enjoy these hot, paired with your favorite dipping sauce. This makes a great snack or, served with a salad or your preferred side dish, the main dish.
Can You Make Them Ahead?
No, these are best made and served fresh.
Storage Instructions
Leftovers will keep for up to 3 days and can be microwaved or warmed back up in a hot oven.
Variations and Substitutions
Don’t want to deep fry these? You can oven bake them instead for about 18 minutes in a 425 degrees F oven. Spritz them with nonstick cooking spray first to encourage them to crisp up and turn golden brown.
Ingredients:
- Onion
- Butter
- Green bell pepper
- Egg roll wrappers
- Rib-eye steak
- Provolone cheese
- Salt and black pepper, to taste
- Oil, to fry
- Ranch dressing, for dipping (optional)
How to make Philly Cheesesteak Egg Rolls:
Step 1. Melt half the butter in a skillet over a moderate to high heat and pan-fry the onion and peppers in there for 4 minutes.
Step 2. Remove the vegetables from the pan and keep them warm.
Step 2. Melt the rest of the butter in the same skillet and add the steak, seasoning with salt and pepper.
Step 4. Cook for a few minutes or until just cooked through, then return the onion and peppers to the skillet.
Step 5. Lay out one of the egg roll wrappers and put ½ a slice of provolone on it followed by 2 or 3 tablespoons of the steak mixture.
Step 6. Follow the directions on the egg roll wrapper package to fold up, then repeat with the rest of the egg roll wrappers, cheese and steak mixture, using water on your fingers to moisten and seal the egg roll wrapper edges to close.
Step 7. Heat 2 to 3 inches of oil in a deep pan to 350 degrees F.
Step 8. Fry 3 or 4 Philly cheesesteak egg rolls at a time for about 4 minutes or until golden brown all over.
Step 9. Drain on paper towels and serve with ranch dressing or your preferred dipping sauce.
You simply can’t go wrong with these mouthwatering Philly cheesesteak egg rolls. They are crispy and crunchy on the outside and meaty, creamy and gooey on the inside. If you like Philly cheesesteak and egg rolls, you’re definitely going to adore this tasty hybrid!
PrintPhilly Cheesesteak Egg Rolls
You simply can’t go wrong with these mouthwatering Philly cheesesteak egg rolls.
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
- ½ cup chopped onion
- 1½ tablespoons butter
- 1 chopped green bell pepper
- 12 egg roll wrappers
- 1 pound sliced or chopped boneless rib-eye steak
- 6 slices provolone cheese
- Salt and black pepper, to taste
- Oil, to fry
- Ranch dressing, for dipping (optional)
Instructions
- Melt half the butter in a skillet over a moderate to high heat and pan-fry the onion and peppers in there for 4 minutes.
- Remove the vegetables from the pan and keep them warm.
- Melt the rest of the butter in the same skillet and add the steak, seasoning with salt and pepper.
- Cook for a few minutes or until just cooked through, then return the onion and peppers to the skillet.
- Lay out one of the egg roll wrappers and put ½ a slice of provolone on it followed by 2 or 3 tablespoons of the steak mixture.
- Follow the directions on the egg roll wrapper package to fold up, then repeat with the rest of the egg roll wrappers, cheese and steak mixture, using water on your fingers to moisten and seal the egg roll wrapper edges to close.
- Heat 2 to 3 inches of oil in a deep pan to 350 degrees F.
- Fry 3 or 4 Philly cheesesteak egg rolls at a time for about 4 minutes or until golden brown all over.
- Drain on paper towels and serve with ranch dressing or your preferred dipping sauce.
- Cook Time: 35 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.