Description

These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with the crispy delight of egg rolls. Filled with thinly sliced ribeye steak, sautéed vegetables, and a melty blend of provolone and mozzarella cheeses, these egg rolls are perfect as a unique appetizer or a fun main dish. The optional cream cheese adds creaminess while the Worcestershire sauce and seasoning blend bring deep savory notes. Fried to golden perfection, they deliver a satisfying crunch and rich flavor.

Ingredients

Meat and Vegetables

1 lbs Ribeye Steak (thinly sliced)
1 Yellow Onion (chopped)
8 oz Mushrooms (chopped)
1 Green Bell Pepper (chopped)

Cheeses

1 package Provolone & Mozzarella Blend (shredded)
4 oz Philadelphia Cream Cheese (optional)

Seasonings and Sauces

1 tablespoon Crushed Rosemary
2 tablespoons Worcestershire Sauce
1 tablespoon Vinegar
1 teaspoon Garlic Salt
1 tablespoon Onion Powder
1 teaspoon Sugar
1/2 tablespoon Baking Soda

Egg Roll Assembly

1 package Egg Roll Wrappers
1 Egg (for egg wash)

Cooking Oil

Neutral Frying Oil (such as vegetable or canola oil, for frying)
1 tablespoon Olive Oil (for sautéing)

Instructions

Prepare the Steak and Vegetables: Thinly slice the ribeye steak and chop the yellow onion, mushrooms, and green bell pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sauté the vegetables until softened, then remove and set aside. In the same skillet, cook the steak slices until browned but still tender.
Combine Ingredients: In a bowl, mix the cooked steak and vegetables with crushed rosemary, Worcestershire sauce, vinegar, garlic salt, onion powder, sugar, and baking soda. Stir well to ensure even distribution of flavors. If using, fold in the Philadelphia cream cheese to add creaminess.
Prepare the Egg Wash: Beat the egg in a small bowl. This will be used to seal the egg rolls.
Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing towards you, forming a diamond shape. Place a generous spoonful of the steak and vegetable mixture near the bottom corner, top with shredded provolone and mozzarella blend. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with the egg wash to prevent it from opening during frying.
Heat the Oil: Pour enough neutral frying oil into a deep pan or skillet to reach about 2 inches deep. Heat the oil to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
Fry the Egg Rolls: Carefully place the assembled egg rolls into the hot oil in batches to avoid overcrowding. Fry each for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
Serve: Allow the egg rolls to cool slightly before serving. They can be enjoyed on their own or with your favorite dipping sauce.

Notes

For a creamier filling, don’t skip the Philadelphia cream cheese; it blends beautifully with the shredded cheeses.
If you prefer baking over frying, you can bake these egg rolls in a preheated oven at 400°F (200°C) for 15-20 minutes, turning halfway to get even crispiness.
Make sure to seal the egg rolls well with the egg wash to prevent filling from leaking during frying.
Use neutral oil like vegetable or canola oil for frying to avoid imparting unwanted flavors.
Leftover egg rolls can be stored in the refrigerator and reheated in an air fryer to maintain crispiness.