Philly Cheesesteak Egg Rolls

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Absolutely! Let’s do this right—here’s your “big” Philly Cheesesteak Egg Rolls recipe, full and rich, just like the filling.

Philly Cheesesteak Egg Rolls 🥩🧀🥢

A crunchy, cheesy twist on a classic Philly favorite.

Introduction

Imagine the rich, savory flavor of a Philly cheesesteak—tender steak, sautéed onions, melty cheese—wrapped in a crisp, golden egg roll. Philly Cheesesteak Egg Rolls are the perfect mash-up of street food and finger food, giving you that classic taste in every crunchy bite. They’re ideal as an appetizer for parties, a snack for movie nights, or a bold dinner treat when you want comfort with a crunch.

Ingredients

For the Filling:

  • 1 lb thinly sliced ribeye or sirloin steak
  • 1 small onion, finely chopped
  • 1 small green bell pepper, diced (optional, for color)
  • 1 cup mushrooms, sliced (optional)
  • 2 tsp olive oil
  • Salt and black pepper, to taste
  • 1 tsp garlic powder
  • 1 cup shredded provolone or mozzarella cheese

For the Egg Rolls:

  • 10–12 egg roll wrappers
  • 1 egg, beaten (for sealing edges)
  • Oil for frying (vegetable or canola)

For Serving:

  • Ketchup, hot sauce, or your favorite dipping sauce

Instructions & Methods

1. Prepare the Filling:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add onions, bell peppers, and mushrooms; sauté until softened (5–7 minutes).
  3. Add the sliced steak and season with salt, pepper, and garlic powder. Cook until just browned but still tender (about 3–4 minutes).
  4. Remove from heat and let cool slightly. Mix in cheese so it starts to melt slightly but isn’t too runny.

2. Assemble the Egg Rolls:

  1. Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape).
  2. Place about 2–3 tablespoons of filling near the corner closest to you.
  3. Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the far corner with a beaten egg. Repeat for all wrappers.

3. Fry the Egg Rolls:

  1. Heat 2–3 inches of oil in a heavy skillet or pot to 350°F (175°C).
  2. Fry egg rolls in batches until golden brown and crisp, about 2–3 minutes per side.
  3. Drain on paper towels to remove excess oil.

4. Serve:

  • Serve hot with ketchup, hot sauce, or a creamy dipping sauce.
  • Best enjoyed immediately to keep that crunch intact.

History & Formation

Egg rolls are a Chinese-American invention, popularized in the U.S. in the mid-20th century as a portable, deep-fried snack. Philly cheesesteaks originated in Philadelphia in the 1930s, created by Pat Olivieri when he combined thinly sliced steak with onions on a hoagie roll.

The fusion of these two classics—cheesesteaks and egg rolls—gives us a portable, crunchy, melty hybrid. The formation is simple but purposeful: a thin wrapper, a flavorful filling, and a tight roll that fries into a perfect bite-sized crunch.

Conclusion

Philly Cheesesteak Egg Rolls deliver all the comfort of a cheesesteak with the addictive crunch of an egg roll. They’re versatile, shareable, and endlessly satisfying. Each bite is a combination of juicy steak, sautéed vegetables, gooey cheese, and crisp wrapper—a handheld explosion of flavor that keeps everyone coming back for more.

For Egg Roll & Philly Lovers ❤️

  • Add jalapeños for a spicy kick.
  • Mix in cream cheese for a richer, creamier filling.
  • Bake instead of fry for a lighter, crispy version.
  • Freeze unbaked rolls for quick, convenient future meals.
  • Serve with a variety of dipping sauces to satisfy every craving: sriracha mayo, ranch, or honey mustard.

If you want, I can create an extra “Ultimate Cheesesteak Egg Roll Experience” version with caramelized onions, multiple cheeses, and a homemade garlic aioli—basically taking it to Philly street food heaven.

Do you want me to do that next?

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