Egg Rolls with Philly Cheesesteak Flavor

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Egg Rolls with Philly Cheesesteak Flavor

This fusion recipe combines the iconic flavors of a Philly cheesesteak—thinly sliced steak, melty cheese, peppers, and onions—with the crispy, fun-to-eat format of an egg roll. It’s the ultimate party appetizer or game day snack that delivers that famous cheesesteak taste in every crunchy bite.

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Makes: 12-14 egg rolls

Ingredients

For the Philly Cheesesteak Filling:

· 1 lb (450g) ribeye steak or flank steak, very thinly sliced against the grain
· 1 tbsp soy sauce
· 1 tbsp Worcestershire sauce
· 1 tsp garlic powder
· 1 tsp black pepper
· 2 tbsp vegetable oil, divided
· 1 medium yellow onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 4 oz (115g) mushrooms, sliced (optional, classic Philly-style)
· Salt to taste
· 8 slices provolone cheese, torn into pieces (or 1 ½ cups shredded)
· ½ cup Cheez Whiz or queso dip (for extra authenticity, optional)

For Assembly & Frying:

· 1 package (12-14 count) egg roll wrappers (found in the refrigerated produce section)
· 1 tbsp cornstarch mixed with 2 tbsp water (for sealing the wrappers)
· 4-6 cups vegetable or peanut oil, for deep frying (or use an air fryer, see below)
· Alternate Baking/Air Fryer Option: Cooking spray or brush of oil

For Serving:

· Cheez Whiz or queso dip, warmed
· Ketchup
· Spicy mayo or chipotle sauce
· Pickled jalapeños

Instructions

  1. Prepare the Filling:
  2. Place the thinly sliced steak in a bowl. Add soy sauce, Worcestershire sauce, garlic powder, and black pepper. Toss to coat and let marinate for 15-20 minutes while you prep vegetables.
  3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add onions and peppers (and mushrooms if using) with a pinch of salt. Cook, stirring occasionally, until soft and slightly caramelized, about 8-10 minutes. Transfer to a large bowl and let cool.
  4. In the same skillet, add the remaining 1 tablespoon of oil. Increase heat to high. Add the marinated steak in a single layer (cook in batches if needed) and sear for 1-2 minutes per side until just cooked through. Do not overcook.
  5. Transfer the cooked steak to the bowl with the vegetables. Let the mixture cool completely to room temperature. This is crucial to prevent soggy wrappers.
  6. Once cool, mix in the torn provolone cheese pieces. If using Cheez Whiz, you can either mix it in now or plan to use it as a dipping sauce.
  7. Assemble the Egg Rolls:
  8. Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape).
  9. Place 2-3 tablespoons of the cooled filling just below the center of the wrapper.
  10. Fold the bottom corner tightly over the filling. Fold in the left and right corners toward the center.
  11. Brush the remaining top corner with the cornstarch slurry. Roll the filled bundle tightly toward the top corner and press to seal. The slurry acts as glue. Place seam-side down on a baking sheet. Repeat with remaining wrappers and filling.
  12. Cook the Egg Rolls (Choose Your Method):

Deep Frying (Traditional & Crispiest):

  1. In a heavy pot or Dutch oven, heat 3 inches of oil to 350°F (175°C).
  2. Fry egg rolls in batches of 3-4 for 3-4 minutes each, turning occasionally, until golden brown and crispy.
  3. Drain on a wire rack set over a baking sheet or on paper towels.

Air Frying (Healthier):

  1. Preheat air fryer to 375°F (190°C).
  2. Lightly spray or brush egg rolls with oil on all sides.
  3. Air fry in a single layer for 10-12 minutes, flipping halfway, until golden and crisp.

Baking:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place egg rolls seam-side down on the sheet. Brush or spray generously with oil.
  3. Bake for 15-20 minutes, flipping halfway, until golden brown.
  4. Serve:
  5. Let egg rolls cool for 2-3 minutes (the filling will be extremely hot).
  6. Serve immediately with warmed Cheez Whiz, ketchup, spicy mayo, or your favorite dipping sauces.

Tips & Variations:

· Thin Slicing Hack: Partially freeze the steak for 30-60 minutes to make slicing paper-thin much easier.
· Filling Must Be Cool: Never roll warm filling—it will steam the wrapper from the inside, making it soggy and prone to bursting.
· Cheese Choice: Provolone is classic, but white American or mozzarella work well. Mixing shredded cheese into the filling helps it stay contained.
· Make-Ahead: Assemble uncooked egg rolls and freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. Fry or air fry directly from frozen, adding 2-3 minutes to cooking time.
· Spicy Kick: Add sliced jalapeños to the vegetable mix or a dash of hot sauce to the marinade.
· No-Fry Crisp: For a lighter version, the air fryer yields excellent results with minimal oil.

Enjoy these irresistibly crispy, cheesy, and savory handheld bites that perfectly capture the soul of a Philly cheesesteak!

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