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Philly Cheesesteak Egg Rolls Recipe

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4.2 from 14 reviews

This Philly Cheesesteak Egg Roll recipe transforms the classic Philly sandwich into delicious, crispy egg rolls filled with seasoned shaved steak, sautéed onions and green peppers, and melted mozzarella cheese. Perfect as an appetizer or party snack, these golden-fried rolls are served with popular dips like ranch dressing, cheese whiz, or queso for an irresistible combination of flavors and textures.

  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 20 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Ingredients

Filling

  • 1 pound shaved steak
  • 1 teaspoon ground black pepper
  • 1 teaspoon coarse kosher salt
  • ½ yellow onion, cut in half and sliced julienne
  • 1 green pepper, sliced julienne
  • 1 cup shredded mozzarella cheese

Assembly

  • 20 large square egg roll wrappers (1 package)

Frying

  • 8 cups vegetable or canola oil, for frying (adjust depending on pan size)

Dips (optional)

  • Cheese Whiz
  • Queso dip
  • Ranch dressing

Instructions

  1. Cook the steak: Heat a large skillet over medium heat and cook the shaved steak until browned and cooked through, approximately 5 minutes. If the beef sticks, spray lightly with cooking spray. Season with salt and pepper and use tongs to break apart any large pieces during cooking.
  2. Sauté the vegetables: Add the sliced onion and green pepper to the skillet with the beef. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened.
  3. Cool the filling: Transfer the cooked meat and vegetables to a large mixing bowl and let cool for at least 10 minutes.
  4. Add cheese and chill: Stir in the shredded mozzarella cheese thoroughly and allow the filling to sit for another 10 minutes to cool before assembly.
  5. Prepare the egg roll wrappers: On a clean workspace, place one egg roll wrapper with points facing up and down.
  6. Moisten wrapper edges: Brush the top edges of the wrapper lightly with water to help seal the roll.
  7. Fill the wrapper: Place about 2 ounces (2 tablespoons) of the cooled filling in the lower center of the wrapper.
  8. Roll the egg roll: Fold the bottom point over the filling, then fold in the left and right corners toward the center to create an envelope shape. Roll upward tightly towards the final corner and seal the edge with the moistened water.
  9. Repeat: Place the rolled egg roll on a parchment-lined tray and continue rolling the remaining wrappers with filling.
  10. Heat oil: Heat the vegetable or canola oil in a large Dutch oven or deep frying pan to 325°F (163°C).
  11. Fry egg rolls: Carefully lower 2-4 egg rolls at a time into the hot oil, ensuring not to crowd the pan. Fry for 90 seconds to 2 minutes or until the egg rolls are golden brown and crispy.
  12. Drain and repeat: Remove the egg rolls from the oil with a slotted spoon or spider and place on a wire rack over paper towels to drain excess oil. Repeat frying with remaining rolls.
  13. Garnish and serve: Sprinkle with freshly chopped parsley and serve warm with ranch dressing, cheese whiz, or queso dip on the side for dipping.
  14. Feedback: Enjoy your Philly Cheesesteak Egg Rolls and consider sharing your experience or rating to help other cooks!

Notes

  • Use fresh egg roll wrappers for easier rolling and better texture.
  • Do not overfill the egg rolls to avoid bursting during frying.
  • Maintain oil temperature at 325°F for perfectly crisp and evenly cooked egg rolls.
  • Allow the filling to cool sufficiently before rolling to prevent wrapper sogginess.
  • Leftover filling can be refrigerated and used within 2 days.
  • For a spicier twist, add sliced jalapeños or a dash of hot sauce to the filling.

Find it online: https://allcookedup.com/philly-cheesesteak-egg-rolls-recipe/