The clue is in the name: egg roll wrappers are usually used for making egg rolls. But did you know they are much more versatile? In fact their neutral flavor means you can fill them with just about anything you can think of, savory or sweet. The following recipe pairs juicy, succulent ribeye steak with provolone cheese, onion and bell peppers, and stuffs the egg roll wrappers with this mouthwatering mixture.
If you’re torn between egg rolls for dinner or Philly cheesesteak, this recipe offers you the best of both worlds. You don’t have to choose just one when you can enjoy both at once, in one of the most delicious comfort food style fusion dishes ever! This is also the kind of recipe you can tweak, perhaps swapping the bell peppers for mushrooms or using a different kind of cheese. You could even try your hand at a chicken variation.
If you love egg rolls and you’re also partial to Philly cheesesteak, you’re going to really love these crunchy appetizers. Steak, cheese, onion, and peppers are enclosed in egg roll wrappers and fried to perfection. These are going to disappear fast at your next gathering. They’ll probably be the most popular dish on the table.
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Why You’ll Love the Recipe ?
These Philly cheesesteak egg rolls are just so delicious. You will want to much more than one, maybe more than two! The recipe makes plenty so everyone will be able to enjoy them. They are simple to make too.
How to Serve Them ?
The Philly cheese steak egg rolls are best served hot with a dipping sauce. They can be served as an appetizer or you can add one or two to an Asian stir fry with rice or noodles, for example.
Can You Make Them Ahead?
You can prepare them ahead and then cook them later if you like.
Storage Instructions:
These will keep for a few days in the fridge. Throw them back into hot oil to warm them up or microwave if you don’t mind them coming out softer.
INGREDIENTS:
- 1 pound sliced boneless ribeye steak
- 1 chopped green bell pepper
- 1½ tablespoons butter
- 6 halved slices provolone cheese
- ½ cup chopped onion
- Oil, for frying
- 12 egg roll wrappers
- Salt and black pepper, to taste
- Ranch dressing, for dipping (optional)
HOW TO MAKE Philly Cheesesteak Egg Rolls:
Step 1. Melt half the butter in a big pan.
Step 2. Add the peppers and onion and cook for 4 minutes or until tender.
Step 3. Take the veggies out of the pan and set to one side.
Step 4. Put the remaining butter in the same pan, melt it, and add the ribeye.
Step 5. Season with salt and black pepper.
Step 6. Cook for a few minutes or until cooked through.
Step 7. Put the vegetables back in with the meat.
Step 8. Now lay out the egg roll wrappers and put a piece of cheese on each one.
Step 9. Top with the steak filling and fold them up (follow the folding instructions on the packaging).
Step 10. Heat about 3 inches of oil in a deep pan to 350°F.
Step 11. Fry the egg rolls, several at a time, for about 4 minutes or until golden brown all over.
Step 12. Drain the egg rolls on paper towels, then serve with ranch dressing or your favorite dipping sauce.
Philly Cheesesteak Egg Rolls
If you love egg rolls and you’re also partial to Philly cheesesteak, you’re going to really love these crunchy appetizers. Steak, cheese, onion, and peppers are enclosed in egg roll wrappers and fried to perfection.
These are going to disappear fast at your next gathering. They’ll probably be the most popular dish on the table.
Ingredients
- 1 pound sliced boneless ribeye steak
- 1 chopped green bell pepper
- 1½ tablespoons butter
- 6 halved slices provolone cheese
- ½ cup chopped onion
- Oil, for frying
- 12 egg roll wrappers
- Salt and black pepper, to taste
- Ranch dressing, for dipping (optional)
Instructions
- Melt half the butter in a big pan.
- Add the peppers and onion and cook for 4 minutes or until tender.
- Take the veggies out of the pan and set to one side.
- Put the remaining butter in the same pan, melt it, and add the ribeye.
- Season with salt and black pepper.
- Cook for a few minutes or until cooked through.
- Put the vegetables back in with the meat.
- Now lay out the egg roll wrappers and put a piece of cheese on each one.
- Top with the steak filling and fold them up (follow the folding instructions on the packaging).
- Heat about 3 inches of oil in a deep pan to 350°F.
- Fry the egg rolls, several at a time, for about 4 minutes or until golden brown all over.
- Drain the egg rolls on paper towels, then serve with ranch dressing or your favorite dipping sauce.
Notes
Variations and Substitutions:
If you don’t want to deep fry these, you can spritz some cooking spray over them and bake at 425°F for about 18 minutes. They won’t be as crispy but they’ll still have some crunch. You can swap the ribeye for strip steak or flank steak if you prefer. Just make sure you slice it against the grain for maximum tenderness. Instead of ranch dressing for dipping you might like to mix a little horseradish into mayo and have that instead.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 286Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 46mgSodium 411mgCarbohydrates 21gFiber 1gSugar 1gProtein 16g
