Here’s a fun, crispy twist on a classic: Cheesesteak Egg Rolls—all the flavor of a Philly cheesesteak in a crunchy egg roll wrapper.
🥩 Ingredients (Makes 8–10 egg rolls)
- 8–10 egg roll wrappers
- 1/2 lb (225 g) thinly sliced beef (ribeye or sirloin works best)
- 1 small onion, thinly sliced
- 1/2 green bell pepper, thinly sliced (optional)
- 1 cup shredded provolone or American cheese
- 1–2 tbsp oil for cooking filling
- 1–2 cups vegetable oil for frying
- Salt and pepper to taste
- Optional: hoisin sauce, mayo, or ketchup for dipping
🥄 Instructions
- Cook Filling:
- Heat 1–2 tbsp oil in a skillet over medium-high heat.
- Add onions (and bell pepper if using) and sauté until soft, about 3–4 minutes.
- Add the beef, season with salt and pepper, and cook until just browned. Remove from heat and let cool slightly.
- Assemble Egg Rolls:
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Spoon 2–3 tbsp of the beef mixture in the center. Sprinkle with shredded cheese.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.
- Fry Egg Rolls:
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry egg rolls in batches for 2–3 minutes per side, until golden brown and crispy. Drain on paper towels.
- Serve:
Serve hot with your favorite dipping sauce.
💡 Tips:
- Don’t overfill the wrappers—they can tear during frying.
- You can bake them at 425°F (220°C) for 15–20 minutes for a lighter version, flipping halfway through.
- Add mushrooms or banana peppers to the filling for extra flavor.
If you want, I can give a super quick skillet version that cooks the egg rolls in less oil and is faster for weeknight meals.
Do you want me to share that version?
