Cheesesteak Egg Rolls

Tender meat, sautéed peppers, and onions are smothered with cheese and wrapped in egg roll wrappers, then fried to perfection in these Philly Cheesesteak Egg Rolls. This is going to be your go-to appetizer or snack when you want to impress without a lot of stress.

Using egg roll wrappers is super simple and easy. You’ll be inspired to try it in these other recipes: The Best Avocado Egg Rolls, Southwest Chicken Egg Rolls, and Homemade Egg Rolls.

Cheesesteak Egg Rolls are a traditional cheese steak stuffed into egg roll wrappers, making for an easy-to-eat finger food that is a delicious addition to any appetizer board. It’s also hearty enough to be a meal almost on its own. It’s ooey and gooey and tender on the inside and crispy and delicate on the outside.

I love how these are so different from your traditional egg rolls; it’s a wondrous, super tasty surprise. Everyone loves them. Take them to your next tailgate, holiday party, or any occasion—they’ll be the first to be devoured.

Why You’ll Love This Recipe

These Cheesesteak Egg Rolls are a delightful twist on the classic sandwich, offering a perfect blend of flavors and textures. They’re easy to make, fun to eat, and sure to impress your guests. The crispy exterior and savory, cheesy filling make them irresistible.

Kitchen Equipment You’ll Need

• Large skillet
• Tongs
• Paper towels
• Knife
• Cutting board

Ingredients

• 1 tbsp. olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 2 lb. sirloin steak
• 1 tsp. oregano
• 12 slices provolone
• 12 egg roll wrappers
• 2/3 c. plus 2 tsp. vegetable oil
• Ketchup, for serving, if desired

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook until tender, 7 to 10 minutes.
2. Push vegetables to one side of the skillet and add 2 tsp. vegetable oil to the other side. Add steak and season with oregano, salt, and pepper. Sear for 1 minute, then move around with tongs until cooked through, about 5 minutes. Toss to combine, then remove from heat and set aside.
3. Place an egg roll wrapper on a clean surface in a diamond shape. Add a folded slice of provolone and a heaping spoonful of the steak mixture to the center. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple of drops of water. Repeat with the remaining steak and vegetables.
4. In a large skillet over medium heat, heat the remaining oil (it should reach 1 inch up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
5. Serve with ketchup, if desired.

Tips for Success

• Make sure the oil is hot enough before frying to ensure a crispy texture.
• Do not overcrowd the pan; fry the egg rolls in batches if necessary.
• Use fresh ingredients for the best flavor.

Additional Tips or Variations

• Try using different types of cheese, like mozzarella or cheddar, for a unique twist.
• Add mushrooms for extra flavor and texture.

Nutritional Highlights (Per Serving)

• Calories: Approximately 350
• Protein: 18g
• Carbohydrates: 30g
• Fat: 18g

Frequently Asked Questions (FAQ)

Can I bake these egg rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes or until golden brown.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Can I freeze the egg rolls?

Yes, you can freeze them before frying. When ready to cook, fry directly from frozen, adding a few extra minutes to the cooking time.

Conclusion

I hope you enjoy making and eating these delicious Cheesesteak Egg Rolls as much as I do. They’re a crowd-pleaser and a fun way to enjoy a classic flavor in a new form. Give them a try at your next gathering and let me know how they turn out. Don’t forget to share your experiences and any creative twists you make to the recipe!