Philly Cheese Steak Egg Rolls

Philly Cheese Steak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and crispy egg rolls. Tender rib eye steak is marinated, cooked to perfection, and combined with sautéed bell peppers, onions, and provolone cheese. The mixture is then wrapped in egg roll wrappers and fried until golden brown. Serve these with your favorite dipping sauces for a crowd-pleasing appetizer or snack. This recipe is perfect for parties, game day, or just as a fun twist on a traditional dish. Whether baked or fried, these egg rolls are sure to be a hit with everyone who tries them!

Philly Cheese Steak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and crispy egg rolls. These golden-brown delights are filled with tender rib eye steak, sautéed peppers and onions, and melted provolone cheese, all wrapped up in a crunchy egg roll wrapper. Perfect as an appetizer or a main dish, these egg rolls are sure to be a hit at any gathering. Let’s explore the ingredients you’ll need to create these savory treats.

INGREDIENTS

• Rib Eye Steak: 2 lbs, cooked and chopped into small pieces for a tender, flavorful filling.
• Worcestershire Sauce: 2 tablespoons, used to marinate the steak, adding depth and richness.
• Garlic Salt: 1 teaspoon, to season the steak and enhance the savory flavors.
• Pepper: 1 teaspoon, for a bit of spice and warmth in the filling.
• Butter: 1/4 cup, divided, used for cooking the steak and sautéing the vegetables.
• Green Bell Peppers: 2, chopped, adding a sweet, slightly bitter flavor to the filling.
• Onion: 1 medium, chopped, providing a savory base to the dish.
• Provolone Cheese: 10 pieces, diced, for a creamy, melty texture inside the egg rolls.
• Vegetable Oil: 1-2 cups, for frying the egg rolls to a golden, crispy perfection.
• Egg Roll Wrappers: 16, to encase the flavorful filling and provide a crispy exterior.

INSTRUCTIONS

Step 1: Marinate the Steak

1. Season the rib eye steaks with garlic salt and pepper. Place them in a large sealable baggie, add Worcestershire sauce, and marinate for at least 30 minutes to allow the flavors to infuse.

Step 2: Cook the Steak

1. In a large cast iron skillet, heat 2 tablespoons of butter over medium-high heat until melted. Remove the steaks from the marinade and place them in the hot skillet. Cook for about 4 minutes on each side, searing the steaks to lock in the juices.

Step 3: Finish Cooking in the Oven

1. Transfer the steaks to a baking sheet lined with foil and bake at 400°F for 15 minutes, turning them halfway through. This ensures the steaks are cooked to perfection. Once done, remove the steaks from the oven and let them rest.

Step 4: Prepare the Vegetables

1. Heat the remaining butter in the skillet until melted. Sauté the chopped bell peppers and onions over medium heat until the onions are translucent and the bell peppers are softened, about 5-7 minutes. Remove from heat and set aside.

Step 5: Combine Ingredients

1. Cut the cooked steaks into small pieces and add them back to the skillet with the sautéed peppers and onions. Stir in the diced provolone cheese until everything is well combined and the cheese begins to melt.

Step 6: Assemble the Egg Rolls

1. Take one egg roll wrapper at a time and moisten all the edges with water. Place a couple of heaping tablespoons of the steak mixture into the center of the wrapper, with the wrapper positioned diagonally. Fold both outer edges inward over the mixture, then fold the bottom edge up over the filling, and finally roll tightly to seal the egg roll. Repeat with the remaining wrappers and filling.

Step 7: Fry the Egg Rolls

1. Heat vegetable oil in a large frying pan over medium-high heat until it reaches 350°F. Carefully add a few egg rolls at a time into the hot oil and fry until golden brown on all sides, about 2-3 minutes per side.

Step 8: Drain and Serve

1. Use a slotted spoon to remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil. Continue frying the remaining egg rolls. Serve hot with your favorite dipping sauce and enjoy!

Serving and Storage Tips

Philly Cheese Steak Egg Rolls are best enjoyed fresh and hot, right out of the fryer, for that perfect combination of crispy exterior and gooey, cheesy filling. Serve them with a variety of dipping sauces like marinara, ranch, or even a spicy aioli to complement the rich flavors of the egg rolls.

If you have leftovers, allow the egg rolls to cool completely before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 350°F for about 10 minutes, or until heated through and crispy again. Avoid microwaving as it may make the egg rolls soggy.

Helpful Notes

This recipe can be easily adapted to your taste. Feel free to experiment with different cheeses, such as mozzarella or American cheese, for a different texture and flavor. You can also add sautéed mushrooms or jalapeños to the filling for an extra kick.

For a healthier version, you can bake the egg rolls instead of frying them. Preheat your oven to 400°F, place the egg rolls on a baking sheet lined with parchment paper, and brush them lightly with oil. Bake for 15-20 minutes or until golden brown and crispy, turning them halfway through.

Tips from well-known chefs

Chef Bobby Flay suggests adding a splash of red wine vinegar to the sautéed vegetables for a tangy twist that cuts through the richness of the cheese and meat.

Chef Anne Burrell recommends using freshly grated cheese instead of pre-shredded for better melting and a smoother texture in the filling.

Chef Jamie Oliver advises making the filling a day ahead and refrigerating it. This allows the flavors to meld together, making the egg rolls even more delicious when you fry them the next day.