Cheesesteak Egg Rolls
Cheesesteak Egg Rolls
Ingredients
For the Cheesesteak Filling
- 1 pound thinly sliced ribeye steak, shaved or finely chopped
- 1/2 yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 8 ounces provolone cheese, shredded or thinly sliced
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 large egg, beaten (for egg wash)
- 4 cups vegetable oil, for deep frying
For Serving (Optional)
- 1/2 cup creamy white dipping sauce, such as ranch or sour cream dip
- 2 tablespoons hot sauce, such as sriracha or chili garlic sauce
Instructions
- 1
Heat a large skillet or cast-iron pan over medium-high heat. Add butter and allow it to melt. Add the sliced yellow onion and green bell pepper. Sauté for 5-7 minutes, or until softened and lightly caramelized.
⏱️ 7 min
- 2
Push the vegetables to one side of the pan. Add the shaved ribeye steak to the empty side. Season the steak with garlic powder, salt, and black pepper. Cook the steak, breaking it apart with a spatula, until it is fully browned and cooked through, about 3-5 minutes.
⏱️ 5 min
- 3
Stir the cooked steak and vegetables together. Reduce the heat to low. Sprinkle the shredded provolone cheese over the steak and vegetable mixture. Stir gently until the cheese is completely melted and incorporated, creating a gooey cheesesteak filling. Remove from heat and set aside to cool slightly.
⏱️ 3 min
- 4
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 1/4 cup of the cheesesteak filling just below the center of the wrapper. Fold the bottom corner up over the filling, tucking it in tightly.
⏱️ 5 min
- 5
Fold in the left and right corners towards the center. Roll the wrapper tightly from the bottom up, forming a compact cylinder. Before reaching the top corner, moisten the top corner with a small amount of the beaten egg wash to seal the egg roll securely. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 7
Remove the fried egg rolls with a slotted spoon or tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min
- 8
Serve the Cheesesteak Egg Rolls hot with your choice of creamy white dipping sauce and hot sauce, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Cheesesteak Egg Rolls
Ingredients
For the Cheesesteak Filling
- 1 pound thinly sliced ribeye steak, shaved or finely chopped
- 1/2 yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 8 ounces provolone cheese, shredded or thinly sliced
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 large egg, beaten (for egg wash)
- 4 cups vegetable oil, for deep frying
For Serving (Optional)
- 1/2 cup creamy white dipping sauce, such as ranch or sour cream dip
- 2 tablespoons hot sauce, such as sriracha or chili garlic sauce
Instructions
- 1
Heat a large skillet or cast-iron pan over medium-high heat. Add butter and allow it to melt. Add the sliced yellow onion and green bell pepper. Sauté for 5-7 minutes, or until softened and lightly caramelized.
⏱️ 7 min - 2
Push the vegetables to one side of the pan. Add the shaved ribeye steak to the empty side. Season the steak with garlic powder, salt, and black pepper. Cook the steak, breaking it apart with a spatula, until it is fully browned and cooked through, about 3-5 minutes.
⏱️ 5 min - 3
Stir the cooked steak and vegetables together. Reduce the heat to low. Sprinkle the shredded provolone cheese over the steak and vegetable mixture. Stir gently until the cheese is completely melted and incorporated, creating a gooey cheesesteak filling. Remove from heat and set aside to cool slightly.
⏱️ 3 min - 4
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 1/4 cup of the cheesesteak filling just below the center of the wrapper. Fold the bottom corner up over the filling, tucking it in tightly.
⏱️ 5 min - 5
Fold in the left and right corners towards the center. Roll the wrapper tightly from the bottom up, forming a compact cylinder. Before reaching the top corner, moisten the top corner with a small amount of the beaten egg wash to seal the egg roll securely. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 7
Remove the fried egg rolls with a slotted spoon or tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min - 8
Serve the Cheesesteak Egg Rolls hot with your choice of creamy white dipping sauce and hot sauce, if desired.