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Philly Cheesesteak Egg Rolls: 1 Delicious Twist

Philly Cheesesteak Egg Rolls
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Enjoy a delicious twist on a classic with these Philly Cheesesteak Egg Rolls. Savory cheesesteak filling is wrapped in crispy egg roll wrappers for a fun appetizer.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak
  • 1 cup thinly sliced yellow onion
  • 1 cup thinly sliced green bell pepper
  • 4 ounces cream cheese, softened
  • 4 ounces provolone cheese, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 20 egg roll wrappers
  • Vegetable oil, for frying

Instructions

  1. In a large skillet, cook the steak over medium-high heat until browned. Drain any excess grease.
  2. Add the onion and bell pepper to the skillet with the steak. Cook until softened, about 5-7 minutes.
  3. Stir in the cream cheese, provolone cheese, salt, and pepper. Cook, stirring, until the cheeses are melted and the mixture is well combined.
  4. Spoon about 2-3 tablespoons of the cheesesteak mixture onto the center of each egg roll wrapper.
  5. Fold the bottom edge of the wrapper over the filling. Fold in the sides. Roll up tightly to form an egg roll. Moisten the top edge with water to seal.
  6. Repeat with the remaining wrappers and filling.
  7. Heat about 2-3 inches of vegetable oil in a deep skillet or Dutch oven to 375°F (190°C).
  8. Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy.
  9. Remove the egg rolls with a slotted spoon and drain on paper towels.

Notes

  • For best results, use thinly sliced ribeye steak.
  • You can substitute cheddar cheese for provolone if desired.
  • Ensure the oil is at the correct temperature for crispy, not greasy, egg rolls.

Nutrition

Find it online: https://savorandpin.com/philly-cheesesteak-egg-rolls-recipe/