This recipe is DANGEROUS. These Philly cheesesteak egg rolls are SO good. I’m talking a creamy provolone cheese sauce, thinly sliced ribeye steak, seasoned peppers and onions, wrapped in an egg roll wrapper and fried. I serve mine with sweet chili sauce and it is swoon-worthy.
Philly Cheesesteak Egg Rolls
There are a couple restaurants in the Houston area that serve something similar on their menus and I have been itching to get in the kitchen and try my hand at recreating the famed Philly Cheesesteak egg roll.
This is the ideal appetizer for an in home party as they are best right out of the fryer! If you have leftovers, which I strongly doubt you will, they are still crispy and delicious re-heated in the oven at 425 degrees for about 8 mins.
For another Philly Cheesesteak recipes, try my Oven Baked Philly Cheesesteak Sliders!
Philly Cheesesteak Egg Rolls
Prep
Cook
Total
Yield 15 Egg Rolls
Philly Cheesesteak Egg Rolls stuffed with thinly sliced steak, seasoned peppers and onions, smothered with a creamy cheese sauce and fried.
Ingredients
- 1lb thinly sliced ribeye*
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 c provolone cheese
- 1 oz velveeta
- 3/4 c milk
- garlic powder
- 1 tbsp butter
- 1/2 tsp salt
- 1/ 2tsp black pepper
- 1 tsp Worcestershire
- egg roll wrappers
- 1/3 C sweet chili sauce, for dipping
Instructions
- In a large skillet on high heat, melt the 1tbsp of butter and brown the steak till it begins to brown; about 4-6 minutes.
- Add the thinly sliced bell peppers and onion. Stir till they become tender; about 3 minutes.
- Turn the heat down to medium-low and add the velveeta cheese, provolone cheese, and milk. The mixture will begin to get creamy after about 4 minutes. Watch carefully and continue to stir to avoid burning!
- Season with Worcestershire sauce, garlic powder, salt, and pepper. Remove from the heat and let cool for 5 minutes.
- TO ASSEMBLE: brush the side of the egg roll wrapper with water to help them stay together after rolled.
- Turn the wrapper so that the wrapper looks like a diamond; with a corner facing you. Place approx. 2 tbsp of filing in the lower middle of the diamond and fold the corner closest to you over the filling.
- Tightly fold the sides over the middle, then roll the filling towards the opposite corner. Set aside till ready to fry. Repeat with remaining wrappers and filling.
- TO FRY: Preheat the oil to 350 degrees. (Or try one of these tips to know when oil is ready)
- Fry them in batches till golden brown on both sides and drain on a plate lined with paper towels.
- Serve HOT with sweet chili sauce!
Notes
I found the thinly sliced ribeye in the freezer section.
Courses Appetizer
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