Description
These Crunchy Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with a crispy, golden egg roll wrapper. Filled with sautéed onions, bell peppers, jalapenos, thinly sliced ribeye, and melted provolone cheese, these egg rolls make for a delicious appetizer or snack that’s easy to prepare and perfect for sharing.
Ingredients
Vegetables
- 1 Sweet Onion, sliced
- 1 Green Bell Pepper, sliced
- 1 Jalapeno, diced, seeds removed
Meat & Cheese
- 1 Pound Ribeye, thinly sliced
- 2 Cups Provolone Cheese, shredded
Other Ingredients
- 1 Egg, mixed with 1 tablespoon water (egg wash)
- 8 Egg Roll Wrappers
- Vegetable Oil, for frying
Instructions
- Sauté Vegetables: In a medium skillet, heat a small amount of oil over medium heat. Once hot, add the sliced onion, green bell pepper, and diced jalapeno. Cook, stirring occasionally, until vegetables are tender and slightly caramelized, about 5-7 minutes.
- Cook Steak: Add the thinly sliced ribeye to the skillet with the sautéed vegetables. Cook until the steak reaches your desired level of doneness, stirring occasionally, about 3-5 minutes for medium. Remove from heat.
- Heat Oil for Frying: In a large deep pot or cast iron skillet, pour vegetable oil to a depth of about 2-3 inches. Heat the oil to 350°F (175°C) using a thermometer to maintain accurate temperature for frying.
- Assemble Egg Rolls: Lay one egg roll wrapper on a flat surface. Evenly divide the steak and pepper mixture among the wrappers, placing the filling near one corner of each wrapper. Top the filling with shredded provolone cheese.
- Roll and Seal: Fold the corner closest to the filling over the mixture, then fold in the sides and continue rolling tightly. Use the egg wash (egg mixed with water) to seal the edges of the wrappers to prevent opening during frying.
- Fry Egg Rolls: Carefully place a few egg rolls at a time into the hot oil, avoiding overcrowding. Fry for 3-4 minutes per side, or until they are golden brown and crispy. Use tongs to turn as needed for even cooking.
- Drain: Remove the cooked egg rolls from the oil and drain them on paper towels to remove excess oil.
Notes
- Be careful not to overcrowd the frying pot to ensure even cooking and a crispy texture.
- You can substitute ribeye with sirloin or flank steak for a leaner option.
- For a spicier kick, leave some jalapeno seeds in or add hot sauce to the filling.
- Ensure the oil temperature stays around 350°F to prevent greasy or undercooked egg rolls.
- Serve hot with your favorite dipping sauce such as ranch, ketchup, or spicy mustard.
