Tender meat, sautéed peppers and onions is smothered with cheese and wrapped in egg roll wrappers and fried to perfection in these Philly Cheesesteak Egg Rolls. This is going to be your go to appetizer or snack when you want to impress without a lot of stress.
Philly Cheesesteak Egg Rolls
Traditional Philly Cheese Steak stuffed into egg roll wrappers is an easy to eat finger food that is a delicious addition to any appetizer board. It’s also hearty enough to be a meal almost on its own. It’s ooey and gooey and tender on the inside and crispy and delicate on the outside.
I love how these are so different from your traditional egg rolls, it’s a wonderous super tasty surprise. Everyone loves them. Take them to your next tailgate, holiday party or any occasion, they’ll be the first to be devoured.
Cheesesteak Egg Roll Ingredients:
You can find all of these ingredients in your local grocery store.
- Oil– Enough oil for frying, peanut oil is the best for frying
- Oil– Olive oil for sautéing
- Green Pepper-Sliced thin
- Onion-Sliced the same thickness as the peppers
- Sirloin Steak- Thinly sliced
- Monterey Jack Cheese-Shred your own cheese to avoid the anti caking agents that keep it from melting.
- Beef Broth– You only need half a cup so reserve the rest for another recipe
- Steak Sauce- Adds richness and a deep beefy flavor to the mixture
- Egg Roll Wrappers- I can find these usually in the produce area in the refrigerated section
Making Egg Rolls!
Simple yet so scrumptious!!
- Heat- In a medium sized skillet heat about 1/2 inch of frying oil to 350 degrees
- Sauté-In a separate large skillet heat the olive oil and sauté the pepper and onion till almost tender and move to the side. Add the steak to the center and cook till no longer pink.
- Simmer-Add the beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool.
- Assemble-Place the a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water.
- Fry-Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown. Remove and drain.
Tips for the Best Philly Egg Rolls:
- Steak– Rib eye or flank steak can also be used. Even ground hamburger works. Cut your steak into bite sized pieces for easier eating and filling.
- Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.
- Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.
- Wrappers– Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.
- Sauce-These are ideal for dipping. There are endless possibilities. Try your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce.
Baking and Storing Egg Rolls:
- Baking– Don’t want to fry them? You can bake them. Preheat oven to 425 degrees. Place egg rolls seam side down on a baking sheet so that they are not touching. Spray the egg roll with nonstick cooking spray. Bake for 10-15 minutes till golden flipping 2-3 times while baking. If you want extra crispiness broil for one minute on each side.
- Storing- Egg rolls are best eaten fresh from the fryer while they are still crispy but you can reheat leftovers. Egg rolls will keep about 2-3 days in the fridge. When ready to reheat, place in a single layer on a baking sheet and bake for 15-20 minutes at 350 degrees. They’ll be tasty, just not as crispy.
More Amazing Appetizer Recipes
- Pretzel Bites
- Cream Cheese Wontons
- The Best Crispy Fried Pickles
- Chili’s Copycat Skillet Queso
- Crispy Potato Skins
Philly Cheesesteak Egg Rolls
- oil for frying
- 1 Tablespoon Olive Oil
- 1 green bell pepper sliced
- 1 onion sliced sliced
- 1/2 pound sirloin steak (thinly sliced)
- 1/2 cup monetary jack cheese
- 1/2 cup beef broth
- 1/4 cup steak sauce
- salt and pepper
- 6 to 8 egg roll wrappers
In a medium sized skillet heat about 1/2 inch of frying oil to 350 degrees
In a separate large skillet heat the olive oil and sauté the pepper and onion till almost tender and move to the side. Add the steak to the center and cook till no longer pink.
Add the cheese, beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool.
Place a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water.
Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown. Remove and drain.