Description
These Philly Cheesesteak Egg Rolls are a delightful twist on the classic sandwich. Crispy on the outside, filled with tender steak, melted cheese, and veggies, they are perfect for parties or as a fun appetizer.
Ingredients
Scale
For the Filling:
- 1 tablespoon olive oil
- 1 pound ribeye steak or sirloin, thinly sliced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 cup provolone cheese, shredded
For Assembly:
- 12 egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Cook the Steak: Heat olive oil in a large skillet and cook the steak until browned. Remove from the pan.
- Sauté Veggies: In the same skillet, cook bell pepper, onion, and mushrooms until softened. Return the steak to the pan.
- Add Flavors: Season with garlic powder, Worcestershire sauce, salt, and pepper. Stir in provolone cheese until melted.
- Assemble: Place filling in egg roll wrappers, roll tightly, and seal edges with water.
- Fry: Heat oil, fry egg rolls until golden brown and crispy.
- Serve: Drain on paper towels and serve warm with dipping sauce.
Notes
- For easier slicing, partially freeze the steak before cutting.
- You can substitute provolone with American cheese or mozzarella.
- For a lighter version, bake at 425°F for 12–15 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 380
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
