Crispy Philly Cheesesteak Egg Rolls
Handheld egg rolls filled with thinly sliced beef, caramelized onions, bell peppers, and melted cheese, fried to golden perfection—ideal for parties, game day, or casual dinners.
Equipment
- skillet
- deep frying pan
- spatula or tongs
- paper towels for draining fried egg rolls
- bowl of water for sealing egg roll edges
Ingredients
- 1 lb thinly sliced beef steak
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- salt and pepper to taste
- 12 egg roll wrappers
- water for sealing edges
- oil for frying
- optional dipping sauces: spicy ketchup, horseradish sauce, garlic aioli
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced onions and bell peppers; cook 5–7 minutes until soft and lightly caramelized.
- Add thinly sliced beef to the skillet, season with garlic powder, salt, and pepper. Cook 4–6 minutes until browned and fully cooked.
- Remove skillet from heat and let mixture cool slightly. Stir in shredded cheese until melted and evenly coated.
- Place an egg roll wrapper flat in a diamond shape. Spoon 2–3 tablespoons of filling in the center. Fold bottom corner over filling, tuck sides, roll tightly, and seal edges with water.
- Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches 3–4 minutes until golden brown, turning occasionally. Avoid overcrowding.
- Drain egg rolls on paper towels. Serve hot with optional dipping sauces.
Notes
Use panko for extra crunch. Avoid overfilling wrappers to prevent bursting. You can bake or air-fry for a lighter version. Customize proteins and cheeses to taste. Pat vegetables dry to prevent soggy egg rolls.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 18gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 520mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 35mgCalcium: 100mgIron: 3mg
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