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Philly Cheesesteak Rolls

Crispy egg rolls filled with tender ribeye steak, sautéed peppers and onions, and melted cheese - all the flavors of a Philly cheesesteak in appetizer form.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 pound ribeye steak thinly sliced (or sirloin)
  • 1 large onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • salt and black pepper to taste
  • 1 cup American cheese cubed
  • 0.5 cup provolone cheese shredded
For Assembly
  • 12-15 egg roll wrappers
  • 1 egg beaten (for sealing)
  • 4 cups oil for deep frying about
For Serving
  • warm cheese sauce
  • marinara sauce
  • ranch dressing
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Heavy pot or deep fryer
  • Candy thermometer
  • Slotted spoon
  • Paper towels or wire rack

Method
 

  1. Slice ribeye as thinly as possible against the grain. Freezing 30 minutes beforehand makes slicing easier.
  2. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook onions and peppers 8-10 minutes until caramelized.
  3. Add minced garlic to vegetables and cook 1 minute until fragrant. Remove from skillet and set aside to cool.
  4. In same skillet, heat remaining oil over high heat. Add steak and cook 2-3 minutes, stirring frequently until cooked.
  5. Add Worcestershire sauce, salt, and pepper to steak. Return vegetables to pan and toss. Let cool completely.
  6. Once filling is cool, fold in American and provolone cheeses. Mix gently to distribute evenly.
  7. In heavy pot, heat oil to 350°F (175°C). Use candy thermometer to monitor temperature throughout frying.
  8. Place 2-3 tablespoons filling diagonally across lower third of egg roll wrapper. Fold bottom corner over filling.
  9. Fold in sides tightly, then roll toward top corner, brushing edges with beaten egg. Press firmly to seal.
  10. Carefully place 3-4 rolls in hot oil, seam side down. Fry 2-3 minutes until golden, turning once.
  11. Remove with slotted spoon and drain on paper towels or wire rack for 2-3 minutes to remove excess oil.
  12. Arrange on serving platter, garnish with parsley, and serve hot with cheese sauce and dipping sauces.

Notes

Can be assembled 24 hours ahead and refrigerated, or frozen for up to 3 months. Fry from frozen, adding 2-3 extra minutes. Maintain oil temperature at 350°F for best results.