Delicious Philly Cheesesteak Egg Rolls Recipe
Introduction
Philly Cheesesteak Egg Rolls combine the bold flavors of Philadelphia’s iconic cheesesteak sandwich with the crispy golden crunch of egg rolls. Imagine thinly sliced steak, sautéed onions and peppers, and gooey melted cheese all wrapped inside a crispy fried roll. This fusion snack is a crowd-pleaser — perfect for parties, game nights, or anytime you crave something indulgent yet fun. It’s a modern twist on two classics: Chinese-American egg rolls and the Philly cheesesteak, born in the streets of Philadelphia in the 1930s.
Ingredients (Makes 12 Egg Rolls)
For the Filling
- 1 lb ribeye steak (or sirloin), thinly sliced
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Wraps
- 12 egg roll wrappers
- 1½ cups provolone cheese, shredded (or Cheez Whiz for a classic Philly taste)
For Frying
- Vegetable oil for deep frying
Optional Dipping Sauce
- Cheese sauce
- Ranch dressing
- Spicy mayo
Instructions
- Prepare the steak
- Freeze the steak for 20–30 minutes for easier slicing.
- Cut into thin strips against the grain.
- Cook the filling
- Heat olive oil and butter in a skillet.
- Add onions (and peppers if using) and sauté until soft and caramelized.
- Add steak strips, season with salt, pepper, and garlic powder.
- Cook until beef is browned but tender. Remove from heat and let cool slightly.
- Assemble the egg rolls
- Place an egg roll wrapper on a flat surface, corner facing you.
- Add a spoonful of steak mixture and sprinkle with shredded provolone.
- Fold bottom corner over filling, fold in sides, then roll tightly.
- Seal the edge with a dab of water. Repeat with all wrappers.
- Fry the egg rolls
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, until golden brown and crispy.
- Drain on paper towels.
- Serve hot
- Cut diagonally, serve with cheese sauce, ranch, or spicy mayo.
Methods
- Thin slicing of steak: Ensures tenderness and quick cooking.
- Caramelizing onions: Adds sweetness and depth to balance the richness.
- Wrapping technique: Tight wrapping prevents leaks during frying.
- Deep-frying: Achieves the perfect golden crunch.
History
The Philly cheesesteak was invented in the 1930s by Pat Olivieri in Philadelphia, originally as a simple steak sandwich. Over time, cheese was added, and it became a local legend. Egg rolls, meanwhile, have roots in Chinese-American cuisine, popularized in the U.S. during the 20th century. The combination of the two is a fusion dish born out of American food creativity — turning a beloved sandwich into a crispy handheld snack.
Benefits
- High in protein: Beef and cheese provide energy and satiety.
- Crowd-pleasing snack: Great for parties, game days, or appetizers.
- Portable and shareable: Easier to eat than a full sandwich.
- Customizable: Can be made with chicken, mushrooms, or jalapeños for different twists.
Formation (Serving Ideas)
- Serve with warm cheese sauce for dipping.
- Add a side of French fries for a playful, hearty platter.
- Cut in halves or thirds for bite-sized party appetizers.
- Pair with a cold soda or beer for the ultimate game-day experience.
Conclusion
The Delicious Philly Cheesesteak Egg Roll is proof that when two classics meet, magic happens. With tender steak, melted cheese, and crispy wrappers, this dish is both comforting and exciting. Whether for parties, gatherings, or just a personal indulgence, it never fails to impress.
Lovers of This Dish
- The party host: Loves serving finger foods that impress.
- The fusion foodie: Appreciates creative twists on classics.
- The cheese lover: Delights in the gooey, melty provolone or Cheez Whiz filling.
- The Philly native at heart: Finds comfort in a nostalgic flavor wrapped in a new form.