Philly Cheesesteak Egg Rolls
Serves: 4–6 (about 10–12 egg rolls)
Time: ~35 minutes
Ingredients
1 lb ribeye steak or sirloin, very thinly sliced
1 tbsp oil or butter
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
8–10 slices provolone cheese (or 1 cup shredded provolone)
10–12 egg roll wrappers
Salt and black pepper, to taste
For frying
Vegetable or canola oil
Optional for serving
Ketchup, cheese sauce, or spicy mayo
Instructions
- Cook the filling
Heat oil or butter in a skillet over medium-high heat.
Add onions and bell peppers; sauté 3–4 minutes until softened.
Add steak, season with salt and pepper.
Cook 3–5 minutes, stirring, until steak is just cooked.
Remove from heat and let cool slightly (important for rolling). - Assemble the egg rolls
Lay an egg roll wrapper on a clean surface like a diamond.
Place 2–3 tbsp steak mixture in the center.
Top with provolone cheese.
Fold bottom corner over filling, fold in sides, then roll tightly.
Seal the edge with a little water.
Repeat with remaining wrappers. - Fry the egg rolls
Heat oil to 350°F (175°C) in a deep pan.
Fry egg rolls in batches 3–4 minutes, turning, until golden brown.
Drain on paper towels.
Alternative Cooking Methods
Air Fryer:
Spray egg rolls lightly with oil.
Cook at 375°F (190°C) for 8–10 minutes, flipping halfway.
Oven:
Bake at 400°F (205°C) for 15–18 minutes, flipping once.
Tips for Best Results
Freeze steak for 15–20 minutes before slicing—it cuts thinner.
Don’t overfill or they’ll burst.
Let filling cool so wrappers don’t tear.