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Philly Cheesesteak Egg Rolls

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A crispy and savory twist on the classic Philly cheesesteak, these egg rolls are filled with seasoned beef, sautéed onions and peppers, and gooey provolone cheese – perfect as an appetizer or game day snack.

Ingredients

Scale
  • 1 tbsp vegetable oil
  • 1/2 lb thinly sliced ribeye steak or deli roast beef, chopped
  • 1/2 onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 tsp Worcestershire sauce
  • Salt and black pepper, to taste
  • 1 cup shredded provolone or mozzarella cheese
  • 8 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil, for frying

Instructions

  1. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add onion and bell peppers; sauté until softened, about 4–5 minutes.
  2. Add chopped steak and Worcestershire sauce. Cook until heated through and season with salt and pepper. Remove from heat and let cool slightly.
  3. Stir in shredded cheese until well combined.
  4. Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tbsp of filling onto the center.
  5. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Brush the top edge with beaten egg to seal. Repeat with remaining wrappers and filling.
  6. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, or until golden brown and crispy. Drain on paper towels.
  7. Serve hot with ketchup, cheese sauce, or your favorite dipping sauce.

Notes

  • Use frozen egg roll wrappers and thaw before use.
  • Air fryer option: Cook at 375°F for 8–10 minutes, flipping halfway through.
  • Can be made ahead and frozen before frying.

Nutrition

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