These Philly Cheesesteak Egg Rolls are made with ribeye, onions, peppers and provolone cheese and wrapped and fried to perfection. The best aperitif or snack on match day!
I love a good Philly cheesesteak sandwich, and these spring rolls have the same delicious, tangy flavor in a crunchy shell.
Raise your hands if you love Philly Cheesesteak Egg Rolls! I can’t get enough of this steak, peppers and cheese combo.These Philly Cheese Sandwiches are a super fun appetizer, I always get so many compliments when I serve them at parties.
How do you make Philly Cheesesteak Egg Rolls?
The first step is to cook the filling. The filling of these imperial rolls consists of beef tenderloin, green peppers and onions cooked in a little butter.
Make sure the meat is diced small enough for the spring rolls to bite into.If you are a mushroom lover, you can also add diced mushrooms.
What kind of meat do you use for Philly Cheesesteak Egg Rolls?
Traditionally, Philadelphia cheesesteak sandwiches use thinly sliced short ribs, which we use in these spring rolls. If you don’t want to use ribs, you can try sirloin or flank steak, or even ground beef for another twist on this dish.
The meat mixture is placed on the spring rolls with a little provolone.The spring rolls are then folded and ready to be fried.
Have you ever folded a roll? There is a handy reference book on the back of the spring roll packs! My shop usually stores spring roll wrappers in the fridge in the produce section.
Once assembled, Philly Cheesesteak Egg Rolls can be fried immediately or covered and refrigerated for up to a day before frying.
How to cook spring rolls?
You can bake these spring rolls, but you won’t get the same crispy crust as frying. Simply coat the top of the spring rolls with cooking spray and bake at 425 degrees F for 15 to 20 minutes or until golden and crispy.
spring rolls can be served alone or with a creamy sauce like ranch or horseradish dressing. However, they are great!
These Philly cheesesteak egg rolls will be the first snack to disappear at your next gathering. No one can resist that meat and cheese combo, and when you put it all into a crispy wrapper it tastes even better.
Philly Cheesesteak Egg Rolls
- 1 1/2 tablespoons butter
- 1 green bell pepper chopped
- 1/2 cup onion chopped
- 1 pound boneless rib eye steak sliced or coarsely chopped
- salt and pepper to taste
- 6 slices provolone cheese
- 12 egg roll wrappers
- oil for frying
- ranch for dipping optional
- Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
- Remove the vegetables from the pan and cover to keep warm.
- Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
- Cook the steak for 3-4 minutes or until browned and just cooked through.
- Place the peppers and onions back into the pan with the steak.
- Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
- Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
- Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
- Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
- Drain on paper towels, then serve with dipping sauce of your choice.