Hey, friend! Ever bite into something so crispy and cheesy it feels like a Philly street vendor and a Chinese takeout box had a delicious baby? Let me introduce you to Philly cheesesteak egg rolls, a fusion of gooey, beefy goodness wrapped in a crunchy shell. I made these for a game day spread last weekend, and they vanished faster than my team’s chances of winning! Ready to whip up a snack that’s as fun as it is flavorful? Let’s get rolling!
Why These Philly Cheesesteak Egg Rolls Are a Total Winner
So, what’s the hype with these egg rolls? They’re not just appetizers—they’re a crisp, cheesy masterpiece that combines the iconic Philly cheesesteak with the crunch of an egg roll. I mean, who can resist that melty, meaty combo? Here’s why this recipe rocks:
- Quick and Easy: Done in 30 minutes, perfect for parties or quick dinners.
- Bold Flavors: Beef, cheese, and peppers pack a savory punch.
- Crowd-Pleaser: Everyone from kids to foodies loves these crispy bites.
- Versatile: Serve as an appetizer, snack, or even a main with a side.
Ever wonder why fusion foods are so darn craveable? It’s that perfect mix of cheesy comfort and crispy texture that makes these Philly cheesesteak egg rolls a star.
The Magic of Cheesesteak and Egg Rolls
The stars here are ribeye steak and provolone cheese, which melt into a savory filling inside a crispy egg roll wrapper. Onions and peppers add that classic Philly vibe, while a quick fry seals the deal. I learned the hard way that overstuffing makes them burst—keep it moderate! It’s like a Philly food truck in every bite.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses simple stuff to create that bold, cheesesteak-inspired flavor. Here’s what you’ll grab:
- 1 lb ribeye steak, thinly sliced
- 12 egg roll wrappers
- 1 cup shredded provolone cheese (or cheese whiz for authenticity)
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp Worcestershire sauce
- Vegetable oil (for frying)
- Optional: 2 tbsp chopped fresh parsley for garnish 🙂
Substitutions That Work
No ribeye? Use ground beef or sirloin, but ribeye’s richness is key, IMO. Out of provolone? American cheese or mozzarella works, though provolone nails the Philly vibe. Want it vegetarian? Swap steak for mushrooms or plant-based meat. The key is that cheesy-beefy filling, so don’t skip the cheese or peppers!
Step-by-Step: How to Make Philly Cheesesteak Egg Rolls
Ready to cook? This is so easy, you’ll wonder why you didn’t try it sooner. Here’s how to nail it:
Step 1: Cook the Filling
- Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper, cooking for 4-5 minutes until soft.
- Add ribeye slices, salt, pepper, garlic powder, and Worcestershire sauce. Cook for 3-4 minutes until beef is just cooked through.
- Remove from heat and let cool slightly. Stir in provolone cheese until evenly mixed.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface, diamond-shaped. Place 2-3 tbsp of filling in the center.
- Fold the bottom corner up, then fold in the sides, and roll tightly toward the top corner. Seal with a dab of water.
- Repeat with remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F.
- Fry egg rolls in batches for 2-3 minutes per side until golden and crispy.
- Drain on paper towels to remove excess oil.
Step 4: Serve It Up
- Arrange egg rolls on a platter and garnish with parsley for a fresh touch.
- Serve hot with ketchup, cheese sauce, or spicy mayo for dipping.
- Dig in and enjoy the cheesy, crispy goodness!
Pro tip: I once overstuffed an egg roll, and it exploded like my inbox on Monday morning. Use a moderate amount of filling to keep them sealed and crispy!
Tips for Nailing Philly Cheesesteak Egg Rolls
Wanna make these egg rolls next-level? Here are my go-to tricks:
- Slice Beef Thin: Thinly sliced ribeye ensures a tender, juicy filling.
- Seal Tightly: Use water to seal egg roll wrappers to prevent leaks.
- Control Oil Temp: Keep oil at 350°F for crispy, non-greasy rolls.
- Cool Filling Slightly: Let filling cool to avoid soggy wrappers.
- Serve Hot: Eat right after frying for max crispiness and cheese melt.
Ever wonder why Philly cheesesteaks are so iconic? It’s the savory beef and gooey cheese that make these egg rolls a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Spicy Philly Egg Rolls
Add ½ tsp red pepper flakes or sliced jalapeños to the filling for a kick.
Cheesy Deluxe Egg Rolls
Mix in extra provolone or cheese whiz for an ultra-gooey center.
Veggie Philly Egg Rolls
Swap steak for portobello mushrooms for a vegetarian twist.
BBQ Philly Egg Rolls
Add 2 tbsp BBQ sauce to the filling for a smoky, tangy flavor.
Storing and Reheating Like a Pro
Got leftovers? You’re in luck! Here’s how to keep those egg rolls fresh:
- Storing: Store cooked egg rolls in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked or cooked rolls for up to 2 months in freezer-safe wrap.
- Reheating: Reheat in the oven at 375°F for 8-10 minutes to restore crispiness.
I’ve turned leftover egg rolls into a quick lunch with a side salad, and it was a total game-changer. Keep them refrigerated for that crisp, cheesy vibe!
FAQs About Philly Cheesesteak Egg Rolls
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use ground beef?
Yup! Ground beef works, but thinly sliced ribeye gives that authentic Philly texture.
Why are my egg rolls soggy?
Your oil might’ve been too cool, or the filling was too wet. Keep oil at 350°F and drain filling.
Can I bake these instead?
Totally! Bake at 400°F for 15-20 minutes, flipping halfway, for a lighter option.
Are these egg rolls gluten-free?
Use gluten-free egg roll wrappers and check your Worcestershire sauce for a gluten-free version.
What’s a good dipping sauce?
These egg rolls shine with cheese sauce, ketchup, or spicy mayo. I love them with ranch for a creamy twist.
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Final Thoughts
So, there you have it—Philly cheesesteak egg rolls, the ultimate crispy, cheesy snack that’s ready to steal the show at your next gathering. It’s like a Philly food truck and a dim sum cart teamed up for maximum flavor. Whether you’re sticking to the classic or adding your own spin, these egg rolls deliver big on taste with minimal effort. Grab your ribeye, fire up the skillet, and get ready for a dish that’ll have everyone asking for the recipe. What’s stopping you from making these tonight? 🙂
Philly Cheesesteak Egg Rolls: Easy, Crispy Comfort Food Recipe
Ingredients
- 1 lb ribeye steak thinly sliced
- 1 tbsp olive oil
- 1 small onion diced
- 1 green bell pepper diced
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 6 slices provolone cheese chopped
- 12 egg roll wrappers
- Vegetable oil for frying
- Optional: cheese sauce or ketchup for dipping
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté onions and bell peppers until soft, about 5 minutes.
- Add sliced steak, garlic powder, salt, and pepper; cook until browned.
- Remove from heat and stir in chopped provolone cheese.
- Place 2–3 tablespoons of filling on each egg roll wrapper.
- Roll tightly, sealing the edges with water.
- Heat oil to 350°F and fry egg rolls in batches until golden, 3–4 minutes.
- Drain on paper towels and serve warm with dipping sauce.
Notes
- Use leftover steak or deli roast beef for a quick shortcut.
- Air fry at 375°F for 10–12 minutes for a healthier option.
- Customize with mushrooms, hot peppers, or your favorite cheese
DID YOU MAKE THIS EASY RECIPE?
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