Philly Cheesesteak Egg Rolls: The Ultimate Recipe & Guide

Philly Cheesesteak Egg Rolls: Prepare to experience a flavor explosion that will redefine your appetizer game! Imagine the iconic taste of a classic Philly cheesesteak, but instead of nestled in a hoagie roll, it’s perfectly packaged in a crispy, golden-brown egg roll wrapper. Intrigued? You should be!

While the cheesesteak itself boasts a rich history rooted in the heart of Philadelphia, dating back to the early 20th century, these Philly Cheesesteak Egg Rolls are a modern, playful twist on a beloved classic. They take all the elements we adore – the thinly sliced steak, the gooey melted cheese (provolone, of course!), and the optional but oh-so-delicious caramelized onions and peppers – and transform them into a fun, portable, and utterly irresistible snack.

What’s not to love? The combination of the savory, juicy filling with the satisfying crunch of the egg roll wrapper is simply divine. They’re perfect for game day gatherings, parties, or even a quick and easy weeknight dinner. Plus, they’re incredibly customizable – add your favorite cheesesteak toppings, experiment with different cheeses, or even spice things up with a little bit of hot sauce. Get ready to discover your new favorite way to enjoy the taste of Philadelphia!

Ingredients:

• For the Philly Cheesesteak Filling:
• 1 pound thinly sliced ribeye steak (or shaved steak)
• 1 large onion, thinly sliced
• 2 bell peppers (1 green, 1 red), thinly sliced
• 8 ounces sliced mushrooms
• 4 cloves garlic, minced
• 4 tablespoons olive oil, divided
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 8 ounces provolone cheese, sliced or shredded
• For the Egg Rolls:
• 1 package (about 20) egg roll wrappers
• 1 egg, beaten (for egg wash)
• Vegetable oil, for frying
• Optional Dipping Sauce:
• Your favorite cheese sauce (store-bought or homemade)
• Spicy mayo

Preparing the Philly Cheesesteak Filling:

1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes, or until they are softened and slightly caramelized. Add the sliced mushrooms and minced garlic. Continue to sauté for another 3-5 minutes, until the mushrooms are tender and the garlic is fragrant. Remove the vegetables from the skillet and set aside in a bowl.
2. Cook the Steak: Add the remaining 2 tablespoons of olive oil to the same skillet. Increase the heat to high. Add the thinly sliced ribeye steak to the skillet in batches, being careful not to overcrowd the pan. Overcrowding will cause the steak to steam instead of sear. Sear the steak for about 1-2 minutes per side, or until it is browned and cooked through. If you’re using shaved steak, it will cook very quickly.
3. Combine and Season: Return the sautéed vegetables to the skillet with the cooked steak. Add the Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Stir everything together well to combine. Taste and adjust the seasoning as needed. I sometimes like to add a pinch of red pepper flakes for a little heat!
4. Melt the Cheese: Reduce the heat to low. Top the steak and vegetable mixture with the provolone cheese slices or shredded provolone. Cover the skillet and let the cheese melt completely, about 2-3 minutes. If you’re using shredded cheese, you can stir it in to help it melt faster. Once the cheese is melted and gooey, remove the skillet from the heat.

Assembling the Egg Rolls:

1. Prepare Your Workspace: Set up your workspace with the egg roll wrappers, a small bowl of beaten egg (egg wash), a pastry brush, and a clean plate or baking sheet to place the assembled egg rolls.
2. Position the Wrapper: Place one egg roll wrapper on a flat surface with one corner pointing towards you (like a diamond).
3. Add the Filling: Spoon about 1/4 to 1/3 cup of the Philly cheesesteak filling onto the center of the wrapper. Be careful not to overfill, or the egg rolls will be difficult to close and may burst during frying.
4. Fold and Roll: Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right corners towards the center, creating an envelope shape. Brush the top corner of the wrapper with the beaten egg wash. Roll the egg roll tightly from the bottom up, sealing the top corner with the egg wash. The egg wash acts as a glue to keep the egg roll closed.
5. Repeat: Repeat steps 2-4 with the remaining egg roll wrappers and filling. Place the assembled egg rolls on the prepared plate or baking sheet, making sure they don’t touch each other.

Frying the Egg Rolls:

1. Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the oil temperature. Maintaining the correct temperature is crucial for crispy, golden-brown egg rolls. If the oil is too hot, the egg rolls will burn on the outside before the filling is heated through. If the oil is not hot enough, the egg rolls will be greasy.
2. Fry in Batches: Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy egg rolls. Fry the egg rolls for about 2-3 minutes per side, or until they are golden brown and crispy.
3. Drain: Use a slotted spoon or tongs to remove the fried egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil. This will help them stay crispy.
4. Serve Immediately: Serve the Philly cheesesteak egg rolls immediately while they are hot and crispy.

Tips for Success:

• Don’t Overfill: Overfilling the egg rolls is a common mistake. It makes them difficult to roll and seal, and they are more likely to burst during frying. Use a consistent amount of filling for each egg roll.
• Seal Tightly: Make sure to seal the egg rolls tightly with the egg wash. This will prevent the filling from leaking out during frying.
• Maintain Oil Temperature: Keeping the oil at the correct temperature is essential for crispy, non-greasy egg rolls. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
• Fry in Batches: Avoid overcrowding the pot when frying. Fry the egg rolls in batches to maintain the oil temperature and ensure even cooking.
• Don’t Skip the Wire Rack: Placing the fried egg rolls on a wire rack lined with paper towels allows excess oil to drain, resulting in crispier egg rolls.
• Prepare Ahead: You can prepare the Philly cheesesteak filling ahead of time and store it in the refrigerator for up to 2 days. You can also assemble the egg rolls ahead of time and store them in the refrigerator for up to 2 hours before frying. Just make sure to cover them with a damp paper towel to prevent them from drying out.
• Experiment with Cheese: While provolone is the classic choice for Philly cheesesteaks, you can experiment with other cheeses like white American, mozzarella, or even a blend of cheeses.
• Add Some Heat: If you like a little spice, add a pinch of red pepper flakes to the Philly cheesesteak filling or serve the egg rolls with a spicy dipping sauce.
• Baking Option: While frying gives the best results, you can bake these. Preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper. Brush them with olive oil or cooking spray. Bake for 15-20 minutes, or until they are golden brown and crispy, flipping halfway through. They won’t be as crispy as fried egg rolls, but it’s a healthier alternative.

Serving Suggestions:

• Dipping Sauces: Serve the Philly cheesesteak egg rolls with your favorite dipping sauces. Cheese sauce is a classic choice, but spicy mayo, ranch dressing, or even a simple ketchup also work well.
• Side Dishes: These egg rolls make a great appetizer or snack. You can also serve them as a main course with a side salad or fries.
• Garnish: Garnish the egg rolls with chopped parsley or green onions for a pop of color.

Variations:

• Chicken Philly Cheesesteak Egg Rolls: Substitute the ribeye steak with thinly sliced chicken breast or thigh meat.
• Pizza Philly Cheesesteak Egg Rolls: Add pizza sauce and mozzarella cheese to the Philly cheesesteak filling for a pizza-inspired twist.
• Spicy Philly Cheesesteak Egg Rolls: Add jalapeños or other spicy peppers to the Philly cheesesteak filling for a spicy kick.
• Vegetarian Philly Cheesesteak Egg Rolls: Substitute the steak with plant-based steak alternatives or a mix of sautéed vegetables like mushrooms, zucchini, and eggplant.

Conclusion:

Okay, friends, let’s recap why these Philly Cheesesteak Egg Rolls are about to become your new favorite appetizer (or, let’s be honest, a perfectly acceptable dinner!). We’ve taken the iconic flavors of a classic Philly cheesesteak – that savory, thinly sliced steak, the melty cheese, and those perfectly caramelized onions and peppers – and wrapped them up in a crispy, golden-brown egg roll wrapper. What’s not to love?

This isn’t just another recipe; it’s an experience. It’s the satisfying crunch as you bite into the perfectly fried exterior, followed by the explosion of cheesy, meaty goodness that instantly transports you to the streets of Philadelphia (without the plane ticket!). It’s the perfect blend of textures and flavors that will have everyone reaching for seconds… and thirds. Trust me, these will disappear fast!

But the best part? These Philly Cheesesteak Egg Rolls are incredibly versatile. Looking for serving suggestions? Dip them in a creamy sriracha mayo for a spicy kick, or keep it classic with a side of ketchup or even a tangy cheese sauce. For a lighter option, try serving them with a fresh, crisp coleslaw. They’re also fantastic as part of a game-day spread, a party appetizer, or even a fun and unexpected weeknight meal.

And don’t be afraid to get creative with variations! Swap out the provolone for your favorite cheese – pepper jack for some heat, or even a sharp cheddar for a bolder flavor. Add some mushrooms to the filling for an earthy twist, or incorporate some banana peppers for a touch of sweetness and spice. You can even use different types of steak, like ribeye or sirloin, depending on your preference. The possibilities are endless!

I truly believe that this recipe is a must-try for anyone who loves the flavors of a Philly cheesesteak. It’s easy to make, incredibly delicious, and guaranteed to impress. Plus, it’s a fun and unique way to enjoy a classic dish.

So, what are you waiting for? Gather your ingredients, preheat your oil, and get ready to embark on a culinary adventure. I promise you won’t regret it. These Philly Cheesesteak Egg Rolls are a guaranteed crowd-pleaser, and I can’t wait to hear what you think!

And that’s where you come in! I’m so excited for you to try this recipe, and I’d love to hear about your experience. Did you make any variations? What dipping sauce did you choose? Did your family and friends love them as much as I do? Share your photos and stories in the comments below! Let’s create a community of Philly Cheesesteak Egg Roll enthusiasts! Your feedback is invaluable, and it helps me continue to create delicious and exciting recipes for you to enjoy. Happy cooking! I hope you enjoy these as much as I do.