Description

This philly cheesesteak egg rolls recipe transforms the classic comfort food into a fun, crispy, hand-held delight perfect for busy weeknights, game day, or a family meal. It’s quicker, less messy, and as satisfying as the original.

Ingredients

500 grams (1.1 lbs) shaved steak, thinly sliced ribeye or sirloin beef
1 large yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
1 red onion, thinly sliced (for pickled onions)
5 ml (1 tsp) garlic powder
2.5 ml (0.5 tsp) onion powder
5 ml (1 tsp) fine sea salt
2.5 ml (0.5 tsp) black pepper
100 g (3.5 oz) provolone cheese, shredded
100 g (3.5 oz) white cheddar cheese, shredded
16–20 standard rectangular egg roll wrappers
30 ml (2 Tbsp) vegetable oil, plus more for frying
50 ml (0.25 cup) water, for sealing wrappers
0.5 cup apple cider vinegar (for pickled onions)
0.5 cup filtered water (for pickled onions)
1 Tbsp granulated sugar (for pickled onions)
0.5 tsp fine sea salt (for pickled onions)
0.5 cup mayonnaise (for aioli)
1 Tbsp fresh lemon juice (for aioli)
1 clove minced garlic (for aioli)
1 tsp smoked paprika (for aioli)
0.25 tsp fine sea salt (for aioli)
0.25 tsp black pepper (for aioli)

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Instructions

Prepare Pickled Red Onion: Combine thinly sliced red onion in a heatproof bowl. In a saucepan, heat 0.5 cup apple cider vinegar, 0.5 cup filtered water, 1 Tbsp granulated sugar, and 0.5 tsp fine sea salt until boiling (2-3 minutes). Pour the hot liquid over the onions and steep for 30 minutes until vibrant pink.
Make Smoked Paprika Aioli: In a small bowl, whisk together 0.5 cup mayonnaise, 1 Tbsp fresh lemon juice, 1 clove minced garlic, 1 tsp smoked paprika, 0.25 tsp fine sea salt, and 0.25 tsp black pepper until smooth. Chill until ready to serve.
Cook Cheesesteak Filling: Heat 30 ml (2 Tbsp) vegetable oil in a 10-inch skillet over medium-high heat. Brown 500 grams (1.1 lbs) beef in batches, stirring, for 3-5 minutes until cooked through. Season lightly with salt and pepper. Remove the cooked beef from the skillet and set aside.
Saute Vegetables: Add the thinly sliced yellow onion and green bell pepper to the same skillet. Cook over medium heat for 8-10 minutes, stirring occasionally, until softened and sweet.
Combine Filling Ingredients: Return the cooked beef to the skillet with the sauteed vegetables. Mix well. Allow the mixture to cool slightly. Stir in the shredded provolone and white cheddar cheeses until they are just melted and gooey.
Assemble Egg Rolls: Lay an egg roll wrapper in a diamond shape. Place about 60 grams (0.25 cup) of the cooled cheesesteak filling near the bottom corner. Fold the bottom corner up over the filling, then fold the side corners inward. Roll the wrapper tightly upwards towards the top corner. Moisten the top corner with 50 ml (0.25 cup) water to create a tight seal, preventing cheese leaks. Repeat for remaining wrappers.
Cook Egg Rolls: (Choose one method) For deep frying, heat 7-10 cm (3-4 inches) vegetable oil in a heavy-bottomed pot to 175 C (350 F). Carefully place 3-4 egg rolls into the hot oil; fry 4-6 minutes, turning occasionally until golden brown. Drain on a wire rack. For air frying, preheat air fryer to 190 C (375 F). Lightly spray egg rolls with oil. Air fry for 8-12 minutes, flipping halfway, until golden and crispy. For oven baking, preheat oven to 200 C (400 F). Place egg rolls on a baking sheet, lightly spray with oil. Bake for 15-20 minutes, flipping halfway, until golden and crispy.

Notes

For dietary needs or budget, substitute ground beef, shredded chicken, plant-based crumbles, mozzarella, Monterey Jack, or different veggies. Consider organic grass-fed beef, whole wheat or gluten-free wrappers, and extra vegetables for healthier upgrades. Avoid overfilling (use about 0.25 cup per roll), ensure proper sealing with water, and maintain correct oil temperature (175 C / 350 F) when frying to prevent greasiness or burning.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 egg rolls
Calories: 400 calories
Sugar: 3 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 60 mg