Philly Cheesesteak Egg Rolls are a delightful fusion of savory steak, melty cheese, and crisp egg roll wrappers. They’re not heavy or overly greasy either. I think they’re perfect for a game day snack or a fun party appetizer, and if you’re not a fan of bell peppers, feel free to omit them.
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They will still be undeniably delicious! If you’re looking for a crispy & savory treat that’s not overly greasy, you’ve come to the right place. When you take tender steak, gooey cheese, and wrap them in a crispy egg roll wrapper, you get the perfect snack. The addition of bell peppers and onions just sends it over the top. I’ve really been in the mood for a tasty snack, and these delightful egg rolls remind me of game days and fun gatherings. Not a fan of bell peppers? Don’t worry, they’re still delicious without them.
Kitchen Equipment Needed
- Large skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Mixing bowl
- Measuring cups and spoons
- Baking sheet or deep fryer
- Tongs
- Paper towels
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped (optional)
- 1 red bell pepper, finely chopped (optional)
- 8 slices provolone cheese, chopped
- 12 egg roll wrappers
- Salt and pepper to taste
- Vegetable oil for frying (if frying)
- Cooking spray (if baking)
- Dipping sauce of your choice (optional)
Directions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and bell peppers (if using) and cook until softened, about 4-5 minutes.
- Combine Ingredients: In a mixing bowl, combine the cooked steak, sautéed vegetables, and chopped provolone cheese. Mix well.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 2 tablespoons of the steak mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a bit of water. Repeat with remaining wrappers and filling.
- Fry or Bake:
- To Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes, until golden brown. Remove with tongs and drain on paper towels.
- To Bake: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake for 15-20 minutes, turning halfway through, until golden brown and crispy.
- Serve: Serve the egg rolls hot with your choice of dipping sauce.
Prep Time
- 20 minutes
Cook Time
- 30 minutes
Total Time
- 50 minutes
Nutrition Information (per serving)
- Calories: 230
- Protein: 15g
- Carbohydrates: 20g
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 350mg
- Fiber: 1g
- Sugar: 2g
Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls are a delightful fusion of savory steak, melty cheese, and crisp egg roll wrappers. They’re not heavy or overly greasy either. I think they’re perfect for a game day snack or a fun party appetizer, and if you’re not a fan of bell peppers, feel free to omit them.
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Mixing bowl
- Measuring cups and spoons
- Baking sheet or deep fryer
- Tongs
- Paper towels
Ingredients
- 1 lb ribeye steak thinly sliced
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 green bell pepper finely chopped (optional)
- 1 red bell pepper finely chopped (optional)
- 8 slices provolone cheese chopped
- 12 egg roll wrappers
- Salt and pepper to taste
- Vegetable oil for frying if frying
- Cooking spray if baking
- Dipping sauce of your choice optional
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and bell peppers (if using) and cook until softened, about 4-5 minutes.
- Combine Ingredients: In a mixing bowl, combine the cooked steak, sautéed vegetables, and chopped provolone cheese. Mix well.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 2 tablespoons of the steak mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a bit of water. Repeat with remaining wrappers and filling.
- Fry or Bake:
- To Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes, until golden brown. Remove with tongs and drain on paper towels.
- To Bake: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake for 15-20 minutes, turning halfway through, until golden brown and crispy.
- Serve: Serve the egg rolls hot with your choice of dipping sauce.
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