🥟 Crispy, Cheesy Philly Cheesesteak Egg Rolls 🧀
Crispy on the outside, cheesy and savory on the inside — a crowd-pleasing twist on the classic Philly cheesesteak.
🛒 Ingredients
For the Egg Rolls:
1 lb ribeye steak, thinly sliced
1 package Provolone & Mozzarella blend, shredded
4 oz Philadelphia cream cheese (optional)
1 yellow onion, chopped
8 oz mushrooms, chopped
1 green bell pepper, chopped
1 package egg roll wrappers
1 tablespoon olive oil
1 egg, beaten (for egg wash)
Neutral frying oil (vegetable, canola, or peanut)
For the Marinade:
½ tablespoon baking soda
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic salt
1 tablespoon onion powder
1 tablespoon crushed rosemary
2 tablespoons Worcestershire sauce
🔪 Instructions
🔪 Instructions
1. Marinate the Steak
In a bowl, mix all marinade ingredients.
Add thinly sliced ribeye and toss to coat.
Cover and refrigerate for at least 1 hour to tenderize and flavor.
2. Sauté the Steak & Vegetables
Heat olive oil in a skillet over high heat.
Add marinated steak and cook for 3–5 minutes until browned but still juicy. Set aside.
In the same pan, add onion, mushrooms, and bell pepper.
Sauté for 3–4 minutes until soft and caramelized.Combine cooked steak and veggies in a large bowl.
3. Fill & Wrap the Egg Rolls
Lay out a wrapper in a diamond shape.
Brush edges with egg wash.
Add:
A spoonful of steak/veggie mix
A sprinkle of shredded cheese
A small dollop of cream cheese (optional)
Fold the bottom corner over the filling, fold in the sides, and roll up tightly.
Repeat until all wrappers are filled.
4. Fry the Egg Rolls
Heat frying oil to 350°F (175°C).
Fry 2–3 egg rolls at a time for 3–4 minutes, flipping halfway through, until golden and crispy.
Drain on paper towels or a wire rack. Let cool for 5 minutes.
🍽️ Serve & Enjoy!
Serve hot with a side of:
Cowboy butter
Spicy mayo
Sriracha ranch
Or your favorite dipping sauce!
⏱️ Time:
Prep: 20 minutes
Total: 45 minutes
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