One particular memory stands out vividly. It was a chilly winter afternoon, and we had just returned from a brisk walk around the neighborhood. My mom had a surprise for us—Philly Cheesesteak Egg Rolls. She’d taken our beloved cheesesteak and reimagined it into these crispy, golden delights. It was a playful twist that perfectly blended the hearty flavors of our favorite sandwich with a fun, new format. As we bit into the crunchy exterior and savored the melty provolone cheese and tender steak inside, we couldn’t help but marvel at how something so familiar could feel so exciting and novel.
These Philly Cheesesteak Egg Rolls have since become a family tradition, appearing at our gatherings and special occasions. They’re not just a recipe; they’re a symbol of creativity and joy, capturing the essence of what makes food so special—its ability to bring people together and create lasting memories.
Making these egg rolls is a bit of a labor of love, but the results are more than worth it. From slicing the ribeye into thin strips to the aromatic sizzle of onions and peppers cooking in the skillet, every step is a reminder of those cozy family moments. Wrapping the steak and cheese in crispy egg roll wrappers and frying them to perfection might seem like a lot of work, but it’s a process filled with anticipation and excitement. The golden, crunchy egg rolls are a delicious tribute to our favorite cheesesteak, offering a delightful twist that never fails to impress.
Whether you’re looking for a fun appetizer for your next party or a new way to enjoy a classic, these Philly Cheesesteak Egg Rolls are sure to hit the spot. They embody the spirit of creativity and family tradition, proving that sometimes, the best recipes are those that bring a touch of nostalgia to the table.
Making Philly Cheesesteak Egg Rolls
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Ingredients
- 1 lb Ribeye or Flank Steak (sliced thinly)
- 2 tablespoons olive or avocado oil
- 1 large onion (chopped)
- 1 large green bell pepper (chopped)
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 8 slices of provolone cheese
- 16 egg roll wrappers
- Oil for frying
Directions
- Thinly slice the steak and set aside.
- Heat a tablespoon of oil in a skillet over medium-low heat. Add the chopped onion and green bell pepper. Cook until they are soft and translucent. Remove and set aside.
- In the same skillet, add the remaining oil and increase the heat to medium-high. Add the steak slices and cook until browned on all sides. Return the onions and bell peppers to the skillet. Season with salt and black pepper. Remove from heat.
- Place an egg roll wrapper on a flat surface. Put a piece of provolone cheese (one-third of a slice) in the center, then top with a spoonful of the steak and vegetable mixture.
- Roll the egg rolls according to the package instructions, sealing the edges.
- Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches until they are crispy and golden brown, turning occasionally. Drain on paper towels. Serve and enjoy!
Storing Suggestion
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispness.
Cooking Tips
For a healthier option, consider baking the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through. If you prefer a spicier kick, add some hot sauce to the steak mixture.
Serving Suggestions
Serve these egg rolls with a side of marinara sauce or a creamy ranch dip. They pair well with a crisp salad or some sautéed vegetables for a complete meal.
Ingredient Substitutions
Swap provolone cheese with mozzarella or American cheese if preferred. You can use chicken or pork instead of steak for a different flavor profile.
Seasonal Variations
In the fall, add some sautéed mushrooms to the filling for an earthy touch. In the spring, try adding finely chopped spinach or shredded carrots for a lighter, fresher taste.
Allergen Information
This recipe contains dairy and gluten. To make it gluten-free, use gluten-free egg roll wrappers and ensure that the cheese used is suitable for those with dairy allergies.
FAQ:
Can I bake these egg rolls instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 15-20 minutes. Flip them halfway through for even crispiness.
Can I freeze these egg rolls?
Absolutely! Freeze the uncooked egg rolls on a baking sheet, then transfer them to a freezer bag. They can be cooked from frozen; just add a few extra minutes to the frying time.
How do I make the egg rolls extra crispy?
Ensure the oil is hot enough before frying, and avoid overcrowding the pan. This will help the egg rolls stay crispy and golden brown.
Can I use a different type of cheese?
Yes, you can use cheeses like mozzarella, cheddar, or American cheese if you prefer. Provolone is traditional, but other cheeses can also work well.
What can I serve with these egg rolls?
They are great with dipping sauces like marinara, ranch, or even a spicy Sriracha mayo. A fresh salad or sautéed vegetables make a good side dish.
How do I know when the egg rolls are done frying?
The egg rolls are ready when they turn a deep golden brown and have a crisp exterior. They should float to the top of the oil when fully cooked.
Philly Cheesesteak Egg Rolls
Ingredients
- 1 lb Ribeye or Flank Steak thinly sliced
- 2 tablespoons olive or avocado oil
- 1 large onion diced
- 1 large green bell pepper diced
- 1 tablespoon salt to taste
- 1 teaspoon black pepper to taste
- 8 slices of provolone cheese
- 16 egg roll wrappers
- Oil for frying
Instructions
- Begin by slicing the steak into very thin strips, then set aside.
- In a skillet over medium-low heat, add a tablespoon of oil. Toss in the diced onion and bell pepper, cooking until they become tender. Remove the veggies and set them aside.
- In the same skillet, add the remaining oil and increase the heat to medium-high. Cook the steak strips until they are browned on all sides. Return the sautéed veggies to the skillet with the steak, seasoning with salt and black pepper. Remove from heat.
- On a clean surface, lay out a few egg roll wrappers. Place a piece of provolone cheese (1/3 slice) in the center of each wrapper, followed by a spoonful of the steak and veggie mixture.
- Roll up the egg rolls according to the wrapper package instructions.
- Heat oil in a deep pan to 350°F. Fry the egg rolls in batches, turning them occasionally, until they are crispy and golden brown on all sides. Once done, place them on paper towels to absorb any excess oil. Enjoy!
