Description
These Philly Cheesesteak Egg Rolls combine the best of a classic Philadelphia sandwich with a satisfying crunch, perfect for game day or a fun dinner. They are easy to make and filled with savory beef, caramelized onions, and gooey cheese.
Ingredients
Scale
1.5 lbs Ribeye Steak
15–20 sheets Egg Roll Wrappers
8–10 slices Provolone Cheese
1 large Green Bell Pepper
1 medium Yellow Onio
3 cloves Garlic
1 tablespoon Worcestershire Sauce
To taste Salt
To taste Pepper
2 cups Vegetable Oil
1 Egg + 1 tsp Water for Egg Wash
Instructions
- Prepare the Vegetables: Sauté diced onions and bell peppers until soft, then add minced garlic
- Cook the Steak: Sear thinly sliced ribeye in the same skillet, season, and drain excess grease
- Combine and Cool: Mix in the vegetables, add cheese, and let the filling cool completely
- Assemble the Rolls: Place filling on a wrapper, fold, seal with egg wash, and roll tightly
- Fry to Perfection: Heat oil to 350°F, fry rolls until golden brown, then drain on paper towels
Notes
Avoid overstuffing the wrappers to prevent leaking or tearing.
Ensure filling is cool before wrapping to prevent bursting.
Store leftovers in an airtight container for up to three days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 Egg Rolls
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 65 mg