This recipe for Philly Cheesesteak Egg Rolls is the perfect combination of classic Philly cheesesteak flavors and crispy, fried egg roll wrappers. It’s a delicious and unique twist on the traditional Philly cheesesteak sandwich.
The key to this recipe is to brown the beef, onion, and bell pepper in a skillet before filling the egg rolls. This will give the filling a nice depth of flavor and ensure that it’s cooked through. You can also use other meats such as chicken, pork or even shrimp for a different twist.
When it comes to the cheese, provolone is used in this recipe, but you can also use other types of cheese such as cheddar, American cheese, or even pepper jack cheese for a more spicy version.
When cooking the egg rolls, it’s important to use a thermometer to check the temperature of the oil. The oil should reach 375 degrees Fahrenheit before adding the egg rolls. This will ensure that the egg rolls cook evenly and get nice and crispy.
In terms of serving, these egg rolls are great on their own, but you can also serve them with your favorite dipping sauce like mayo or ketchup. They are also great as an appetizer or a party snack.
Ingredients:
1 lb. thinly sliced beef (such as ribeye or sirloin)
1 onion, sliced
1 bell pepper, sliced
Salt and pepper, to taste
1 cup of grated provolone cheese
1 package of egg roll wrappers
Vegetable oil, for frying
Optional: mayo and ketchup for dipping
Instructions:
Heat a large skillet over medium-high heat. Add the beef, onion, and bell pepper. Season with salt and pepper. Cook until the beef is browned and the vegetables are softened, about 5-7 minutes.
Remove the skillet from heat and let it cool slightly. Drain any excess liquid and fat.
Add the grated provolone cheese to the skillet and stir until the cheese is melted and evenly distributed.
Lay out an egg roll wrapper with a corner pointing towards you. Place about 2 tablespoons of the beef mixture in the center of the wrapper. Roll the wrapper tightly around the filling, tucking in the sides as you go. Repeat with the remaining wrappers and filling.
Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat until it reaches 375 degrees Fahrenheit.
Carefully add the egg rolls to the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil.
Serve the Philly Cheesesteak Egg Rolls warm with mayo and ketchup for dipping, if desired.
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