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Introduction:
Philly cheesesteaks are a beloved classic, known for their tender steak, melted cheese, and savory toppings nestled in a fresh hoagie roll. But what if you could enjoy this indulgent comfort food in a fun, crispy format? Enter Philly Cheesesteak Egg Rolls! This recipe combines the rich flavors of a Philly cheesesteak with the crispy, golden crunch of an egg roll wrapper, creating a snack or appetizer that's impossible to resist. Perfect for parties, game day, or a family dinner, these egg rolls pack all the satisfying elements of the original sandwich into a bite-sized treat.
Ingredients:
For the Philly Cheesesteak Filling:
1 lb thinly sliced ribeye steak (or flank steak, if preferred)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (optional)
2 cloves garlic, minced
Salt and pepper, to taste
4 oz provolone cheese, sliced or shredded
2 oz cream cheese (for creaminess, optional)
1 tablespoon Worcestershire sauce
12 egg roll wrappers
For Frying:
Vegetable oil (for frying)
Directions:
Prepare the Steak: Heat a skillet over medium-high heat and add olive oil. Once hot, add the sliced steak and cook until browned, breaking it apart into smaller pieces as it cooks, about 3-5 minutes. Season with salt and pepper to taste.
Add the Vegetables: To the same skillet, add the sliced onion, bell pepper (if using), and minced garlic. Sauté until the vegetables are softened, about 4-5 minutes.
Combine the Ingredients: Stir in the Worcestershire sauce and mix well. If desired, add the cream cheese to the skillet and stir until it melts into the mixture, making the filling creamy and rich. Remove from heat.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner facing you. Place a generous spoonful of the Philly cheesesteak mixture in the center of the wrapper. Top with a slice or sprinkle of provolone cheese. Fold in the sides and roll tightly from the bottom up to form an egg roll. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls: Heat vegetable oil in a deep frying pan or pot over medium heat (about 350°F/175°C). Once hot, carefully add the egg rolls in batches and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on a paper towel.
Serve: Serve the egg rolls hot, with a side of dipping sauce like ranch dressing, marinara, or a spicy aioli.
Serving and Storage Tips:
Serving: These egg rolls are best served immediately while the wrapper is crispy. Serve them as an appetizer, snack, or alongside a salad for a complete meal.
Storage: Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes to restore some of their crispness.
Freezing: You can freeze un-fried egg rolls for up to 3 months. Simply place them on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer bag. To cook, fry them from frozen, adding an extra 2-3 minutes of cooking time.
Variations:
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