These Philly cheesesteak egg rolls are made with rib eye steak, onions, peppers and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game day snack!
I love a good Philly cheesesteak sandwich, and these egg rolls have the same delicious and savory flavors inside a crispy wrapper. If you also happen to love Philly cheesesteak, be sure to try my Philly Cheesesteak Pasta and Philly Cheesesteak Stuffed Peppers.
Raise your hand if you love Philly cheesesteak! I just can’t get enough of that steak, pepper and cheese combination. These Philly cheesesteak egg rolls are a super fun appetizer, I always get so many compliments when I serve them at parties.
The first step is to cook up your filling. The filling for these egg rolls is died rib eye steak, green bell pepper and onion which are cooked in a little bit of butter.
You want to make sure your meat is diced fairly small to make it easier to bite into the egg rolls. You can also add some diced mushrooms if you’re a mushroom lover.
Traditionally, thinly sliced rib eye is used for Philly cheesesteak sandwiches which is what we’re using in these egg rolls. If you don’t want to use rib eye, you could try sirloin or flank steak, or even ground beef for a different take on this dish.
The meat mixture is spooned into egg roll wrappers along with some provolone cheese. The egg rolls are then folded up and are ready to be fried.
°6 pieces Steak Um Sliced Steaks (frozen) or 1/2 pound rib eye very very thinly sliced
°1 tablespoon of vegetable oil
°1 whole Vidalia onion, chopped
°3 slices of American cheese, cut into 3 strips each
°6 whole sheets of Eggroll.
°1 cup Whiz cheese for dipping.
°½ cup banana peppers.
°Small bowl of water to wet your fingers.
°Vegetable Oil, For Frying.
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This will make 6 imperial rolls, cut down the middle to garnish as an appetizer, or serve with potato fries and call it a feast! They will know how to satisfy you!
Sauté the onions in a bit of buttermilk until soft, about 3 minutes.
Cook the steak – it cooks quickly takes about a while. Do it in a group so as not to swarm. Coat the steak dry to remove some of the oil.
Place about 1 meat steak on a blanket of eggroll, sprinkle with about a teaspoon of sautéed onion and 1/3 cup of cheddar. Roll the eggroll. Dip your finger in the water and run it along the edge of the liner to soak it, then at this point seal. Do the same with the closures…press together to close and overlap the sides to form small triangles, dip to close. Store on a plate, rehash the cycle with excess fillers and fixings.
Heat your oil (to 375 F) for broiling. Fry less than an instant (especially if using a deep fryer). You just need the eggroll to get a firm, shiny brown. Poach on a plate secured on a paper towel until you are done with the entire sear.