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Crowd-Pleasing Philly Cheesesteak Egg Rolls
I whipped up these egg rolls when our Sunday football gathering needed something fresh. They've now become the appetizer everyone asks for, mixing two family favorites into one tasty bite. The kitchen always smells amazing when the steak, onions and peppers sizzle before getting wrapped up in those crunchy shells.
A Handheld Treat Created at Home
These egg rolls pack all the good stuff from a Philly cheesesteak into something you can hold. The meat stays juicy, the cheese melts perfectly, and the wrapper gets nice and crispy. I love that you can change them up however you want and watching friends smile when they take their first bite.
What You'll Need
- Rib Eye Steak: Chop it into tiny bits for easy filling.
- Green Bell Pepper: Adds crunch and color to every bite.
- Onion: Gives that classic savory taste.
- Provolone Cheese: Creates the gooey center everyone loves.
- Butter: The secret to amazing flavor.
- Egg Roll Wrappers: You'll find these near the veggies at the store.
Cooking Instructions
- Cook Your Filling:
- Heat your pan until it's really hot then toss in steak, peppers and onions with butter until everything looks done.
- Put Them Together:
- Add your meat mix and cheese to each wrapper then fold them up carefully making sure the edges stick.
- Get Them Crispy:
- Drop them into hot oil a few at a time until they turn golden then set them on paper towels.
- Want to Bake Instead:
- You can coat them with oil and pop them in the oven for a lighter version that's still crunchy.
Tricks for Success
Small pieces work best for easy rolling and better bites. Though I prefer rib eye, any beef cut works fine. My trick is to roll them all up early and keep them ready, then fry just minutes before everyone wants to eat.
What to Serve With Them
We love dipping these in ranch with horseradish or my homemade cheese sauce. They're great by themselves but work even better alongside other finger foods. I often make twice as many because they're gone so fast.
Storage Advice
You can wrap uncooked rolls and keep them in the fridge overnight before cooking. If you've got some left after frying, warm them in the oven to bring back the crunch. Don't use the microwave though – it'll just make them soggy.
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Frequently Asked Questions
- → Can I prepare the rolls in advance?
You sure can! Make the filling and roll them up to a day ahead. Layer them with wax paper to keep them separated and refrigerate. Fry just before serving for the freshest taste and texture.
- → How do I re-crisp leftover rolls?
Pop them in the oven or air fryer at 350°F for 5-7 minutes to bring back the crunch. Avoid the microwave since it makes them soft. Using a wire rack helps keep them crisp while heating evenly.
- → Do I have to use ribeye steak?
Nope! Ribeye is great for its rich flavor, but feel free to try sirloin or strip steak. Cut thinly against the grain and cook quickly so it stays tender. Harder cuts like chuck aren't ideal for this recipe.
- → What’s a good sauce for dipping?
Ranch dressing works great, but you can spice things up with chipotle mayo, cheese sauce, or even marinara. Garlic aioli or horseradish sauce add a punch of flavor too.
- → Any tips to avoid bursting while frying?
Don’t overfill your rolls and secure the edges with water. Keep the oil temp steady at 350°F, as too much heat risks splitting the wrappers. Fry in small batches of 3-4 to avoid overcrowding the pan.
- → Can I make these in an air fryer?
Absolutely! Spray them with a little oil, then air fry at 375°F for 12-15 minutes, turning them over halfway. They’ll come out crispy and delicious with much less oil needed.