Description
A delightful twist on the classic Philly cheesesteak, these Easy Philly Cheesesteak Egg Rolls combine tender marinated steak, sautéed vegetables, and a blend of provolone and sharp cheddar cheeses wrapped in crispy egg roll wrappers. Perfectly fried or baked, they make an irresistible appetizer or snack that captures all the flavors of a traditional cheesesteak in a fun, portable form.
Ingredients
Marinade and Meat
- 1 pound top sirloin or flank steak, thinly sliced across the grain
- 1/3 cup zesty Italian dressing
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon red pepper flakes
Vegetables
- 8 oz mushrooms, sliced (optional)
- 1 small onion, sliced
- 1 green pepper, sliced
- 1-2 jalapenos, deveined, seeded, and sliced
Cheese and Wrappers
- 2 cups shredded provolone cheese
- 1 cup freshly shredded sharp cheddar cheese
- 12-14 egg roll wrappers
Other
- 1 egg, whisked with 1 tablespoon water (for egg wash)
- 1 quart canola or vegetable oil (for frying)
- 1 tablespoon vegetable oil (for cooking steak)
- 2 tablespoons olive oil (for sautéing vegetables and mushrooms)
Instructions
- Marinate the steak: Whisk together zesty Italian dressing, Worcestershire sauce, minced garlic, salt, pepper, and red pepper flakes in a glass bowl or freezer bag. Add the thinly sliced steak and turn to coat. Marinate at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
- Cook the steak: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until smoking. Remove the steak from the marinade and pat off excess liquid. Add the steak to the skillet and cook undisturbed for 1 minute, then stir and cook just until no pink remains, about 1-2 minutes. Transfer steak to a fine mesh strainer and press down to drain any excess liquid. Set aside.
- Sauté mushrooms (optional): In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms and sauté for 3-5 minutes until golden. Remove and set on paper towels to drain.
- Sauté vegetables: Add another tablespoon olive oil to the skillet and heat over medium-high heat. Add sliced green peppers, onions, and jalapenos and cook for 6-8 minutes or until softened. Remove from heat.
- Combine and chop filling: Add the cooked vegetables, mushrooms (if using), and steak to a food processor and pulse a few times to roughly chop. Alternatively, chop everything finely by hand.
- Assemble egg rolls: Position one egg roll wrapper with a point facing you. Place 3 tablespoons of cheese in the center and top with 1/4 cup of the steak and vegetable mixture. Fold the bottom corner over the filling, then roll up tightly while folding in the sides. Seal the edges with the egg wash (whisked egg and water).
- Prepare for frying or baking: Place each finished egg roll on a nonstick surface such as parchment paper and cover with a damp towel to prevent drying. Repeat until all egg rolls are assembled. Begin heating oil as you finish.
- Fry the egg rolls: Heat canola or vegetable oil in a deep pot or fryer to 350°F (175°C). Fry egg rolls in batches of 3-4 until golden brown, turning occasionally, about 3-4 minutes. Drain on paper towels.
- Bake alternative: Preheat oven to 425°F (220°C). Lightly spray a baking rack placed on a baking sheet with cooking spray. Arrange egg rolls on the rack, lightly spray tops, and bake for 10-15 minutes or until golden and crisp.
- Serve: Serve the egg rolls hot with your favorite cheese sauce such as queso blanco for dipping.
Notes
- Marinating the steak overnight enhances flavor and tenderness but 30 minutes is sufficient when short on time.
- Sautéing mushrooms is optional but adds a great earthy flavor.
- If you prefer a milder heat, reduce or omit the jalapenos and red pepper flakes.
- Egg rolls can be baked as a healthier alternative to frying; spraying with cooking spray helps achieve crispiness.
- Be careful when frying to maintain the oil temperature to prevent greasy egg rolls.
- Use a fine mesh strainer to remove excess liquid from cooked steak to prevent soggy egg rolls.
- Wrap leftovers tightly and refrigerate for up to 2 days; reheat in the oven or air fryer to re-crisp.
