Philly Cheesesteak Egg Rolls Recipe
Introduction
Philly Cheesesteak Egg Rolls bring the iconic flavors of a classic sandwich into a crispy, handheld treat. These egg rolls combine tender ribeye steak, sautéed peppers and onions, and melted provolone cheese for a deliciously satisfying appetizer or snack.
Ingredients
- 1 lb ribeye steak, shaved/sliced thinly
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 11 egg roll wrappers, plus more if needed
- 7 ounces (about 7 slices) provolone cheese, sliced in half
- 1.5 quarts peanut oil, for frying (vegetable or canola oil as substitute)
- 1/2 cup mayonnaise (preferably Duke’s)
- 1/2 cup sour cream
- 4 chipotle peppers in adobo sauce
- 1 tablespoon lemon juice
- 3 garlic cloves
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Prep the chipotle sauce by combining mayonnaise, sour cream, chipotle peppers, lemon juice, garlic cloves, and salt in a food processor or blender. Pulse until fully blended, then transfer to a jar or bowl. Cover and refrigerate while you prepare the egg rolls.
- Step 2: Place the shaved steak in a food processor and pulse a few times to break it down into a coarse, ground texture. Set aside on a plate.
- Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and bell peppers, sautéing for 4-5 minutes until tender. Transfer the mixture to a clean bowl and set aside.
- Step 4: Melt the remaining 2 tablespoons of butter in the skillet. Add the ground steak and cook over medium heat until browned and cooked through. Season with garlic powder, salt, and pepper, then stir in Worcestershire sauce.
- Step 5: Return the sautéed onions and peppers to the skillet and mix with the cooked steak. Remove the skillet from heat and set aside.
- Step 6: Fill a small bowl with about 1/3 cup of water. Lay one egg roll wrapper flat and place 2 heaping tablespoons of the meat mixture in the center. Top with half a slice of provolone cheese. Lightly wet the edges of the wrapper with water, fold in the sides, and roll tightly to seal. Place the assembled egg rolls on a tray and repeat until all filling is used.
- Step 7: Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350-370°F (use a deep-fry thermometer). Fry a few egg rolls at a time without overcrowding, turning as needed, until golden brown and crispy, about 2-3 minutes. Drain on a wire rack or paper towels. Maintain oil temperature between batches.
- Step 8: Serve the cheesesteak egg rolls hot with the prepared creamy chipotle sauce for dipping. Enjoy!
Tips & Variations
- For a milder dip, reduce the number of chipotle peppers or remove seeds before blending.
- Substitute ribeye with sirloin or flank steak if preferred.
- Try adding sautéed mushrooms to the filling for extra umami flavor.
- If you don’t have a deep-fry thermometer, test oil readiness by dropping a small piece of egg roll wrapper in the oil—if it sizzles immediately, the oil is hot enough.
- Use vegetable or canola oil as a substitute if peanut oil is unavailable.
Storage
Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 375°F oven for 10-12 minutes or until crisp. Avoid microwaving to maintain crunchiness. The chipotle sauce can be kept refrigerated for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Philly cheesesteak egg rolls?
Yes, assemble the egg rolls but do not fry them. Wrap individually in plastic wrap or parchment paper and freeze in a sealed container for up to 1 month. Fry directly from frozen, adding a minute or two to the frying time.
What can I use if I don’t have a food processor?
If you don’t have a food processor, finely chop the steak by hand and finely mince the chipotle peppers and garlic for the sauce. It may take a bit more time but the flavor is just as delicious.
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Philly Cheesesteak Egg Rolls Recipe
- Total Time: 40 minutes
- Yield: 11 egg rolls 1x
Description
These Philly Cheesesteak Egg Rolls are a crispy, flavorful twist on the classic Philadelphia sandwich. Featuring tender ribeye steak, sautéed peppers and onions, melted provolone cheese, all wrapped in crispy egg roll wrappers and fried to perfection. Served with a creamy, smoky chipotle dipping sauce, these egg rolls make a perfect appetizer or fun meal to share.
Ingredients
Scale
Egg Rolls
- 1 lb ribeye steak, shaved/sliced thinly
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon worcestershire sauce
- 11 egg roll wrappers, plus more if needed
- 7 ounces provolone cheese (about 7 slices), sliced in half
- 1.5 quarts peanut oil, for frying (vegetable or canola oil as substitute)
Chipotle Sauce
- 1/2 cup mayonnaise (preferably Duke’s)
- 1/2 cup sour cream
- 4 chipotle peppers in adobo sauce
- 1 tablespoon lemon juice
- 3 garlic cloves
- 1/2 teaspoon kosher salt
Instructions
- Prep the chipotle sauce: Combine mayonnaise, sour cream, chipotle peppers, lemon juice, garlic cloves, and kosher salt in a food processor or blender. Pulse until fully blended and smooth. Transfer the sauce to a jar or bowl, cover, and refrigerate while preparing the egg rolls.
- Prepare the steak: Place the sliced ribeye steak into a food processor and pulse a few times to break it down into a finer, ground steak texture. Remove and set aside on a plate.
- Cook the vegetables: In a large skillet over medium heat, melt 2 tablespoons of butter until sizzling. Add the chopped yellow onion, green bell pepper, and red bell pepper. Sauté, stirring occasionally, until the vegetables are tender and translucent, about 4-5 minutes. Use a slotted spatula to transfer the cooked vegetables to a clean bowl or plate and set aside.
- Cook the steak: Add the remaining 2 tablespoons butter to the same skillet. Once melted and sizzling, add the ground steak. Cook, stirring, until the steak is browned and cooked through. Season with garlic powder, kosher salt, and black pepper. Stir in Worcestershire sauce and combine well.
- Combine filling: Add the sautéed onions and peppers back into the skillet with the cooked steak. Stir everything together to combine evenly. Remove the skillet from heat and set aside.
- Assemble the egg rolls: Fill a small bowl with about 1/3 cup water. Place one egg roll wrapper on a clean surface. Spoon 2 heaping tablespoons of the meat and vegetable mixture into the center of the wrapper, then top with half a provolone cheese slice. Lightly dab the edges of the wrapper with water to moisten. Fold in the sides, then roll tightly into a log shape, sealing the edges to secure the filling. Place assembled egg rolls on a tray. Repeat until all filling is used.
- Fry the egg rolls: In a large heavy-bottomed pot or Dutch oven, heat peanut oil over medium-high heat until it reaches 350-370°F (use a deep-fry thermometer). Carefully add a few egg rolls at a time, avoiding overcrowding. Fry for 2-3 minutes, turning occasionally with tongs, until egg rolls are golden brown and crispy. Transfer cooked egg rolls to a wire rack set on a baking sheet or a plate lined with paper towels to drain. Maintain oil temperature between batches.
- Serve and enjoy: Serve the hot, crispy Philly Cheesesteak Egg Rolls immediately with the creamy chipotle dipping sauce on the side for dipping.
Notes
- You can substitute vegetable or canola oil if peanut oil is unavailable for frying.
- Ensure the oil temperature stays between 350-370°F for optimal crispiness without absorbing excess oil.
- For ease in sealing, do not overfill each egg roll wrapper; use just enough filling to roll tightly.
- If you don’t have a food processor for the steak, you can finely chop the ribeye by hand but the texture may vary slightly.
- Leftover chipotle sauce keeps well covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Philly Cheesesteak, Egg Rolls, Appetizer, Fried Snacks, Cheese, Steak, Chipotle Sauce
