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Cheesesteak Eggrolls
These Philly cheesesteak egg rolls are made with ribeye steak, onions, peppers, and provolone cheese, all wrapped up and fried to crispy perfection. They make the ultimate appetizer or game day snack!
These Philly Cheesesteak Egg Rolls are a delicious twist on the classic sandwich. They are easy to make and packed with flavor! The egg rolls are filled with a savory mix of steak, onion, peppers, and cheese. The outside is a crispy golden brown, while the inside is warm and melty.
Ingredients (Servings: 8)
- 8 egg roll wrappers
- 8 slices provolone cheese
- 1 lb steak strips, cut into small cubes
- 1 green pepper, diced
- 1 onion, diced
- 1 tbsp olive oil
- 1 large egg, beaten
- McCormick Montreal steak seasoning
- Vegetable oil for frying
How To Make Cheesesteak Eggrolls
- Prepare the Filling:
- Heat the olive oil in a skillet over medium-high heat on the stove.
- Add the steak, onion, and peppers to the skillet, and sauté until the beef is cooked through and the vegetables have softened.
- Mix in the steak seasoning to taste and drain any excess fat. Let the meat mixture cool for a bit.
- Assemble the Egg Rolls:
- Lay the egg roll wrappers on a flat surface, and brush all of the outside edges with the beaten egg.
- Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.
- Top the filling in each wrapper with a piece of cheese folded in half.
- Fold in the sides of each egg roll wrapper, then fold up the bottom and roll the wrapper around the filling, sealing it closed by folding down the top edge to form a pocket.
- Fry the Egg Rolls:
- Heat several inches of vegetable oil in a high-sided skillet or wok over medium-high heat on the stove.
- Fry the egg rolls until golden brown and crispy on all sides. Drain on a paper towel-lined plate before serving.
Enjoy these Cheesesteak Egg Rolls as a tasty appetizer or a hearty snack. They are sure to be a hit at your next gathering!
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