Imagine biting into a crispy, golden-brown egg roll that explodes with the mouthwatering flavors of a classic Philly cheesesteak – but with a twist that will make your taste buds dance! These Cheese Steak Egg Rolls are not just a recipe; they're a culinary adventure that transforms the beloved sandwich into a crunchy, irresistible appetizer that will have everyone at your gathering begging for more. Get ready to elevate your cooking game and become the ultimate party food hero!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 cup shredded provolone cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Prepare the steak by thinly slicing the ribeye against the grain, ensuring even cuts for quick and uniform cooking.
- Heat a large skillet over medium-high heat and add a small amount of oil. Sauté the diced onions and bell peppers until they become soft and slightly caramelized, approximately 4-5 minutes.
- Remove the vegetables from the skillet and set aside. In the same skillet, cook the thinly sliced steak quickly, seasoning with salt and pepper, until just browned and slightly pink in the center, about 2-3 minutes.
- Combine the cooked steak, sautéed vegetables, and shredded provolone cheese in a mixing bowl. Allow the mixture to cool slightly so it doesn't tear the egg roll wrappers.
- Lay out an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the steak mixture near the bottom corner.
- Fold the bottom corner over the filling, then fold in the side corners. Roll tightly, sealing the top corner with a small amount of water to prevent unraveling.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully place the egg rolls into the hot oil, frying in batches to avoid overcrowding.
- Fry each egg roll for 3-4 minutes, turning occasionally, until they become golden brown and crispy on all sides.
- Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil. Let them cool for 2-3 minutes before serving.
- Serve hot with optional dipping sauces like spicy aioli, ranch, or cheese sauce for added flavor.
Tips
- Slice the ribeye against the grain and as thinly as possible to ensure tender, easy-to-eat meat.
- Don't overfill your egg roll wrappers – about 2-3 tablespoons of filling is perfect to prevent tearing.
- Make sure your oil is precisely 350°F for the crispiest exterior and perfectly cooked interior.
- Work with cooled filling to prevent wrapper breakage and ensure easier rolling.
- Seal egg rolls tightly with water to prevent oil from seeping in during frying.
- Fry in small batches to maintain oil temperature and ensure even cooking.
- Let egg rolls rest on paper towels to drain excess oil and maintain crispiness.
- Serve immediately for the best texture and flavor experience.
- Experiment with dipping sauces to find your perfect flavor combination.
- For a make-ahead option, you can prepare and freeze the rolled (uncooked) egg rolls for later frying.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 22g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 75mg
