PHILLY CHEESE STEAK EGG ROLLS
Philly Cheesesteak Egg Rolls: A Delicious Twist
Imagine biting into a crispy egg roll that reveals a savory, cheesy Philly cheesesteak filling. These Philly Cheesesteak Egg Rolls are a game changer—ideal for your next appetizer spread or game day snack. Packed with rib eye steak, onions, peppers, and provolone cheese, these egg rolls are fried to golden perfection. If you’re a fan of the classic Philly cheesesteak sandwich, these egg rolls will not disappoint!
Why You’ll Love This Recipe
If you’re a fan of that irresistible steak, pepper, and cheese combo, you’re in for a treat! These egg rolls offer a fun and portable way to enjoy those flavors. They’re perfect for parties, and you’ll be sure to receive plenty of compliments.
Kitchen Equipment You’ll Need
- Sauté pan
- Fryer or deep pot
- Paper towels
- Tongs
- Small bowl
Ingredients
- 10 egg roll wrappers
- 2 cups cooked sirloin steak strips
- 1/2 green bell pepper, thinly sliced
- 1/2 purple onion, thinly sliced
- 3 tbsp butter
- 1/2 tsp garlic powder
- 5 slices provolone cheese, halved
- Canola oil for frying
- 1 egg, lightly beaten
- For the Sauce:
- 1/2 cup light mayo
- 1 tbsp milk
- 1 tsp horseradish
- 1/4 tsp garlic powder
- 1/8 tsp fresh cracked pepper
Step-by-Step Instructions
- Fill your fryer or pot with at least 1 inch deep of canola oil and heat to 375 degrees F.
- In a sauté pan, melt the butter over medium-high heat. Add the pepper strips and onions, cooking until soft and tender, about 5 minutes. Stir in the steak and garlic powder, then remove from heat and let cool to room temperature.
- Once cool, place an egg roll wrapper on a clean, dry surface and brush all edges with the lightly beaten egg. Place a couple of steak strips, peppers, and onions at an angle in the center of the wrapper, and top with half a slice of provolone cheese.
- Fold the bottom corner of the wrapper over the filling, then fold in the right and left sides. Roll towards the remaining corner and seal closed.
- Repeat with the remaining egg roll wrappers and filling.
- Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden brown. Drain on a paper towel-lined plate.
- For the Sauce: Combine the sauce ingredients in a small bowl and whisk until combined. Add more horseradish if you prefer a stronger kick.
- Serve egg rolls hot with a side of sauce. Enjoy!
Tips for Success
- Ensure the filling is cooled to room temperature before wrapping to prevent tearing the egg roll wrappers.
- Seal the egg rolls tightly to prevent the filling from leaking out during frying.
- Adjust the horseradish in the sauce to match your spice preference.
Additional Tips and Variations
- Try adding mushrooms for an extra layer of flavor.
- For a healthier option, you can bake the egg rolls at 400 degrees F for 15-20 minutes, turning halfway through.
Nutritional Highlights (Per Serving)
Calories: 250, Protein: 10g, Carbohydrates: 20g, Fat: 15g
Frequently Asked Questions (FAQ)
Can I make these egg rolls in advance?
Yes, you can prepare the egg rolls and refrigerate them before frying. Fry them just before serving for maximum crispiness.
What can I use instead of provolone cheese?
Feel free to substitute with mozzarella or cheddar cheese if you prefer.
Can I freeze these egg rolls?
Yes, freeze them after assembling but before frying. When ready to eat, fry them directly from the freezer, adding a couple of minutes to the cooking time.
Conclusion
I hope you give these Philly Cheesesteak Egg Rolls a try! They’re bound to become a favorite at your gatherings. Don’t forget to share your experiences and any creative twists you added to the recipe in the comments below. Happy cooking!
