Ohhh yes — Philly Cheesesteak Egg Rolls are elite snack food 😍
Crispy on the outside, cheesy, beefy goodness inside. Here’s a foolproof version.
🥩🧀 Philly Cheesesteak Egg Rolls
Ingredients
- 1 lb thinly sliced beef (ribeye works best)
- 1 tablespoon oil or butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Salt & black pepper, to taste
- 6–8 slices provolone cheese (or American)
- 10–12 egg roll wrappers
- Oil for frying
Instructions
- Cook the filling
Heat oil in a skillet over medium-high heat.
Add onions and peppers; sauté until soft.
Add beef, season with salt and pepper, and cook quickly until just done. Remove from heat. - Assemble the egg rolls
Lay an egg roll wrapper in a diamond shape.
Add a few spoonfuls of beef mixture in the center.
Top with cheese.
Fold bottom corner up, fold in sides, then roll tightly. Seal edge with water. - Fry
Heat oil to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning until golden brown.
Drain on paper towels.
🔥 Optional Dipping Sauces
- Cheese sauce
- Garlic aioli
- Spicy ketchup
- Creamy ranch
💡 Tips
- Don’t overfill or they’ll burst
- Keep beef thin and cook fast
- Want healthier? Air fry at 380°F for 8–10 minutes, flipping halfway
If you want, I can also give you a baked version, party-size batch, or restaurant-style copycat 👀🍽️
