Oh my goodness, let me tell you about these Philly Cheesesteak Egg Rolls! They’re a delightful twist on the classic cheesesteak, wrapped up in a crispy, golden shell that’s just bursting with flavor. I remember the first time I made these for a game night with friends; the aroma of steak and melted cheese wafting through the air had everyone drooling before they even hit the table! It’s the perfect finger food that combines all the gooey goodness of a cheesesteak with the fun of an egg roll. Trust me, once you try them, they’ll become your go-to appetizer!
Ingredients List
Here’s what you’ll need to whip up these mouthwatering Philly Cheesesteak Egg Rolls. Make sure to have everything prepped and ready to go for the best results!
- 1 lb ribeye steak, thinly sliced
- 1 cup provolone cheese, shredded
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 package egg roll wrappers
- Oil for frying
Trust me, using ribeye steak really makes a difference! The tenderness and flavor are just unbeatable. And don’t skimp on the provolone; that melty cheese is what brings everything together!
How to Prepare Philly Cheesesteak Egg Rolls
Alright, let’s dive into making these scrumptious Philly Cheesesteak Egg Rolls! I promise, it’s easier than you might think, and the end result is totally worth it.
Cooking the Steak and Vegetables
First things first, heat a skillet over medium heat and add your thinly sliced ribeye steak. Cook it for about 5-7 minutes until it’s nicely browned—don’t rush this step; we want those flavors to develop! Once it’s cooked, toss in the diced green bell pepper, onion, and minced garlic. Sauté everything together for another 3-4 minutes until the veggies are soft and fragrant. Oh, the smell is heavenly! Stir in the Worcestershire sauce, then remove the skillet from the heat and let that delicious mixture cool slightly. This is key; you don’t want the cheese to melt too soon!
Filling the Egg Rolls
Now, grab your egg roll wrappers! Place a spoonful of the steak and veggie mixture in the center of each wrapper. Here’s the fun part: fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly. Make sure you seal the edges well—use a little water on your fingers to moisten the edges if needed. This helps keep all that goodness inside when you fry them!
Frying the Egg Rolls
Alright, let’s get frying! Heat oil in a deep pan to about 350°F (175°C). You want enough oil to submerge the egg rolls. Carefully place a few egg rolls in the hot oil, making sure not to crowd the pan. Fry them for about 3-4 minutes on each side until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and let them drain on paper towels. And there you have it—crispy, cheesy, steak-filled perfection! Serve them hot and watch them disappear!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for weeknight dinners!
- Flavor-packed with savory steak and gooey cheese.
- Crispy exterior and warm, comforting filling.
- Great for parties or game nights; they’re always a crowd-pleaser.
- Customizable with your favorite dips or sauces.
Tips for Success
To make your Philly Cheesesteak Egg Rolls perfect, here are a few tips I swear by! First, don’t overfill the wrappers; just a spoonful of filling is enough to keep them from bursting during frying. If you can’t find ribeye, flank steak works great too! And remember to keep your oil hot—if it’s too cool, the egg rolls will soak up oil and become greasy. Also, if you want to bake them instead of frying for a lighter option, brush them with a little oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through. Trust me, they’ll still be delicious!
Nutritional Information
Here’s the scoop on the nutritional values for these tasty Philly Cheesesteak Egg Rolls! Keep in mind that these are estimates, but they give you a good idea of what you’re indulging in:
- Calories: 200
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 400mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 1g
- Protein: 8g
These egg rolls pack a punch of flavor without going overboard on calories! Enjoy them as a fun appetizer and feel good about what you’re snacking on!
FAQ Section
Can I bake the Philly Cheesesteak Egg Rolls?
Absolutely! If you’re looking for a lighter option, you can bake these Philly Cheesesteak Egg Rolls instead of frying. Just brush them lightly with oil and pop them in a preheated oven at 400°F (200°C) for about 20 minutes, flipping them halfway through. They’ll still come out crispy and delicious!
How do I store leftovers?
If you have any leftovers (which is rare because they go fast!), let them cool completely before storing. Place them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) for about 10 minutes to get them nice and crispy again!
What sauces pair well with this dish?
Oh, you’ve got options! These egg rolls are fantastic with marinara sauce for that classic combo, but ranch dressing is a crowd favorite too. You could even try a spicy aioli or a zesty cheese sauce for a fun twist. Whatever you choose, they’re sure to be a hit!
Storage & Reheating Instructions
To store your uncooked Philly Cheesesteak Egg Rolls, simply wrap them tightly in plastic wrap and place them in the freezer. They can be frozen for up to 2 months, which is perfect for meal prep! Just make sure to label them so you don’t forget what’s inside!
If you have leftover cooked egg rolls, let them cool completely and then store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend popping them back in the oven at 350°F (175°C) for about 10 minutes. This helps them regain their crispy texture. You’ll love how they taste just as good as when they were fresh!
Print
Philly Cheesesteak Egg Rolls: 5 Irresistible Bites to Try
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
Crispy egg rolls filled with seasoned steak and cheese.
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 cup provolone cheese, shredded
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Cook steak in a skillet over medium heat until browned.
- Add bell pepper, onion, and garlic; sauté until soft.
- Stir in Worcestershire sauce and remove from heat.
- Let the mixture cool slightly, then add the cheese.
- Place a spoonful of filling on each egg roll wrapper.
- Roll and seal the wrappers tightly.
- Heat oil in a deep pan to 350°F.
- Fry egg rolls until golden brown on all sides.
- Drain on paper towels and serve hot.
Notes
- Serve with marinara or ranch sauce.
- Can be baked instead of fried for a healthier option.
- Freeze uncooked egg rolls for later use.
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Philly Cheesesteak Egg Rolls, appetizer, fried egg rolls