Philly Cheesesteak Egg Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large onion, chopped
02 -
1 large green bell pepper, chopped
03 -
1 pound thinly sliced beefsteak (ribeye, sirloin, or sandwich steak)
04 -
Salt and pepper, to taste
05 -
1 cup provolone cheese, shredded
06 -
8 egg roll wrappers
07 -
1 egg, beaten (for sealing wrappers)
08 -
Vegetable oil, for frying
# Instructions:
01 -
Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper to the hot skillet. Cook, stirring occasionally, until the vegetables have softened and are beginning to caramelize, about 5 minutes.
02 -
Add the thinly sliced beef to the skillet with the vegetables. Season generously with salt and pepper. Cook, stirring frequently and breaking up any large pieces, until the beef is browned and cooked through, about 5 minutes. If the mixture becomes too wet, drain some of the excess liquid.
03 -
Reduce the heat to low. Sprinkle the shredded provolone cheese over the beef and vegetable mixture. Stir gently until the cheese is completely melted and incorporated throughout the mixture. Remove the skillet from heat and allow the filling to cool to room temperature for easier handling.
04 -
Place an egg roll wrapper on a clean, flat surface with one corner facing you (diamond orientation). Spoon approximately 2 tablespoons of the cooled beef mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners toward the center. Roll the wrapper tightly upward, enclosing the filling completely. Brush the top corner with beaten egg before completing the roll to seal it. Repeat with the remaining wrappers and filling.
05 -
In a large, deep saucepan or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a plate with paper towels for draining the cooked egg rolls.
06 -
Carefully lower 2-3 egg rolls into the hot oil using tongs or a slotted spoon, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes total, turning occasionally for even browning. Monitor the oil temperature to maintain around 350°F for optimal cooking.
07 -
Remove the fried egg rolls from the oil using a slotted spoon or tongs and place them on the paper towel-lined plate to drain excess oil. Continue frying the remaining egg rolls in batches. Allow the egg rolls to cool slightly before serving, as the filling will be very hot. Serve warm with your favorite dipping sauce.
# Notes:
01 -
For a more authentic Philly cheesesteak flavor, you can add a few dashes of Worcestershire sauce to the beef while cooking.
02 -
Some like to add mushrooms to their Philly cheesesteak - feel free to add 8oz of sliced mushrooms when cooking the vegetables.
03 -
Keep the oil at a consistent temperature between 340-360°F for the crispiest egg rolls. Too hot and they'll burn, too cool and they'll absorb oil and become greasy.
04 -
Common dipping options include cheese sauce, marinara, horseradish sauce, or a simple mixture of mayo and ketchup.