Crispy Philly Cheesesteak Egg Rolls (Print version)
Golden egg rolls packed with juicy shaved steak, peppers, onions, mushrooms, and melted provolone.
# Ingredients:
For the filling
01 -
1 tablespoon neutral oil
02 -
1 lb (450 g) shaved steak or very thin sliced sirloin
03 -
1 small yellow onion, finely diced
04 -
1 green bell pepper, finely diced
05 -
1 cup (75 g) finely chopped mushrooms
06 -
1 teaspoon Worcestershire sauce
07 -
1/2 teaspoon garlic powder
08 -
3/4 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
6 slices provolone cheese, chopped
For rolling and frying
11 -
12 egg roll wrappers
12 -
1 large egg, beaten with 1 tablespoon water
13 -
6 cups neutral oil, or enough for 2 inches in the pot
14 -
Spicy mayo or warm cheese sauce, for serving
# Instructions:
01 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shaved steak and cook for 2-3 minutes, breaking it apart, until mostly browned.
02 -
Add the onion, bell pepper, mushrooms, Worcestershire sauce, garlic powder, salt, and pepper. Cook for 5-6 minutes, stirring often, until the vegetables soften and the pan looks mostly dry.
03 -
Transfer the filling to a plate and let it cool for about 10 minutes. Stir in the chopped provolone once the filling is warm but not steaming.
04 -
Place one wrapper on the counter with a corner facing you. Add about 1/4 cup filling to the center, brush the edges with egg wash, fold the bottom corner over the filling, fold in the sides, and roll tightly. Repeat with the remaining wrappers.
05 -
Pour 2 inches of oil into a Dutch oven or heavy pot and heat to 350°F. Set a wire rack over a baking sheet for draining.
06 -
Fry 3-4 egg rolls at a time for 3-4 minutes, turning as needed, until deep golden and crisp. Transfer to the rack and let rest for 3 minutes before serving.
# Good to know:
01 -
Makes 12 egg rolls, about 2 per serving.
02 -
Best served hot after a short rest so the cheese is melted but not scalding.
03 -
Keep uncooked wrappers covered with a damp towel so they do not dry out.