Cheesesteak egg rolls are a fun, crispy twist on the classic Philly cheesesteak. Instead of a sandwich, the filling is wrapped in an egg roll wrapper and fried (or baked) until golden and crunchy.
Key Features
- Wrapper: Crispy egg roll exterior.
- Filling: Thinly sliced steak, sautéed onions and peppers, and melted cheese (usually provolone or American).
- Serving: Often with a dipping sauce like ketchup, ranch, or a spicy aioli.
Basic Ingredients
- 8–10 egg roll wrappers
- 1/2 lb thinly sliced steak (ribeye or sirloin works best)
- 1 small onion, sliced
- 1 small bell pepper, sliced
- 1 cup shredded cheese (provolone, American, or cheddar)
- 1–2 tbsp oil for cooking
Quick Method
- Cook filling:
- Sauté onions and peppers until soft.
- Add steak and cook until just done.
- Mix in cheese and remove from heat.
- Assemble egg rolls:
- Place filling in the center of each wrapper.
- Fold sides and roll tightly; seal edges with a bit of water.
- Cook:
- Deep-fry: 3–4 min until golden.
- Air-fry: 10–12 min at 400°F (200°C), flipping halfway.
- Bake: 15–20 min at 425°F (220°C), brushing with oil.
- Serve: With dipping sauce of choice.
💡 Tips:
- Don’t overfill the wrappers; they can burst while cooking.
- For extra flavor, add a touch of garlic powder or Worcestershire sauce to the steak.
- Leftover filling can be used for sandwiches or quesadillas.
If you want, I can also give you a super-easy 15-minute air fryer version that keeps them crispy without deep-frying. Do you want me to do that?
