PHILLY CHEESE STEAK EGG ROLLS Recipe

I paired paper-thin steak with melted provolone, scallions and a splash of soy to create Steak And Cheese Egg Rolls that put Philly flavors into an egg roll format.

I couldn’t help but riff on a Cheesesteak Egg Rolls Recipe the other night. I wanted Philly Cheese in a crunchy wrapper, a little reckless, kinda wrong but brilliant.

Imagine thinly sliced ribeye or top round steak folded into tight parcels with slices of provolone cheese that get gooey when you bite in. It’s like Steak And Cheese Egg Rolls met your favorite takeout and had a messy, delicious baby.

I promise it’s not just a gimmick, there’s real heat and comfort, but also a twist that makes you wonder why this wasn’t everywhere ages ago.

Ingredients

• Thin steak gives big protein, iron and rich beefy flavor, but can be fatty.
• Onion adds sweetness, crunch and a little fiber, plus vitamin C.
• Green pepper brings bright vitamin C, mild bitterness and fresh crunch.
• garlic gives punchy umami, potential immune benefits, a bit spicy raw.
• Provolone melts creamy, adds calcium and protein but also saturated fat.
• Wrappers are simple carbs, crisp when fried and soak up oil.
• Soy and Worcestershire give salty umami depth, but increase sodium.
• Cooking oil makes them golden and tasty, but adds lots of calories.
• Sesame oil finish adds toasty aroma, use sparingly for extra flavor.

Ingredient Quantities

• 1 lb thinly sliced ribeye or top round steak (about 450 g)
• 1 tbsp vegetable oil (for cooking the filling)
• 1 medium yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced (optional but recommended)
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 8 to 10 slices provolone cheese (or about 1 cup shredded mozzarella/provolone blend)
• 12 to 15 egg roll wrappers (one 14 to 16 count package)
• 1 large egg beaten with 1 tbsp water (for sealing wrappers)
• 2 to 3 cups vegetable oil for frying (or enough for shallow/deep fry)
• Optional: 1 tsp sesame oil for finishing, and your favorite dipping sauce like sweet chili or sriracha mayo

How to Make this

1. Prep everything first: slice onions and bell pepper thin, mince the garlic, pat the thinly sliced steak dry and if slices are big cut them into narrower strips, and beat the large egg with 1 tbsp water for sealing.

2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, add the onions and bell pepper and cook until soft and starting to brown, about 4 to 5 minutes, then stir in the garlic for 30 seconds.

3. Push the veggies to the side, add the steak in a single layer if possible and let it sear briefly, then stir and break it up as it browns; season with 2 tbsp soy sauce, 1 tbsp Worcestershire, 1/2 tsp kosher salt and 1/4 tsp black pepper and keep cooking until no pink remains, about 3 to 5 minutes total.

4. Taste and adjust seasoning, turn off the heat and if using add 1 tsp sesame oil for finishing; let the filling cool for 5 minutes so the wrappers dont get soggy and shred or chop the meat a bit more if pieces are too big.

5. Lay an egg roll wrapper on a clean surface with one corner pointing toward you, spoon about 2 to 3 tablespoons of filling into the center (dont overfill), then place a slice of provolone or a small handful of shredded cheese on top of the filling.

6. Brush the edges with the beaten egg wash, fold the bottom corner up over the filling, fold the two side corners in, then roll tightly toward the top corner and seal well with more egg wash.

7. Pour 2 to 3 cups vegetable oil into a heavy skillet or saucepan (or use a deep fryer) and heat to about 350°F (or medium-high on the stove); test with a small scrap of wrapper to make sure it sizzles without burning.

8. Fry egg rolls in batches, turning occasionally, until evenly golden brown and crisp, about 2 to 4 minutes per batch depending on oil depth; dont crowd the pan, drain finished rolls on paper towels.

9. Serve hot with sweet chili sauce, sriracha mayo, or your favorite dip; theyre best right away but you can keep them warm on a wire rack in a 200°F oven while you finish frying the rest.

Equipment Needed

1. Cutting board for the onions peppers and steak
2. Chef’s knife for thin slices and chopping
3. Large skillet (nonstick or stainless) to cook the filling
4. Heavy skillet, saucepan or deep fryer for frying the egg rolls
5. Spatula and tongs or a slotted spoon for stirring and turning
6. Small bowl and fork for the egg wash
7. Kitchen thermometer to get the oil ~350°F, or test with a scrap if you dont have one
8. Wire rack set over a baking sheet to keep rolls warm and crisp
9. Paper towels and a plate for draining and staging finished rolls

FAQ

PHILLY CHEESE STEAK EGG ROLLS Recipe Substitutions and Variations

• Ribeye or top round steak: Flank steak or skirt steak (slice thin across the grain for tenderness), top sirloin, thinly sliced chicken breast or thigh if you want a cheaper crowd pleaser, or portobello or large cremini mushrooms for a vegetarian version.
• Provolone cheese: Sliced mozzarella or a mozzarella and provolone blend, fontina or Swiss for good melt and flavor, American cheese for extra creaminess, or any vegan melting cheese if you need dairy free.
• Egg roll wrappers: Fresh spring roll wrappers (they crisp up if you fry a little longer), wonton wrappers folded tight for smaller rolls, flour tortillas for a baked or pan fried shortcut, or sheet puff pastry for a flakier, different texture.
• Soy sauce: Tamari for gluten free, coconut aminos for a soy free lighter sweetness, reduced sodium soy sauce to cut salt, or liquid aminos for a similar savory boost.

Pro Tips

1) Pat the meat super dry and even stick it in the freezer for 10 to 20 minutes before slicing if the pieces are too floppy. It firm ups the slices so you get thin strips that sear instead of steaming, and you cut down on moisture that makes wrappers soggy.

2) Let the filling cool completely before wrapping, and dont overstuff. Add cheese sparingly and consider using low moisture provolone or a mix with mozzarella. If you want extra confidence in the seal, freeze the rolled egg rolls for 10 to 15 minutes before frying so they hold their shape.

3) Keep your oil steady around 350 F and fry in small batches. If you crowd the pan the temp drops and you get greasy, limp shells. Use a candy or probe thermometer and test with a scrap of wrapper so it sizzles but doesnt burn.

4) For extra crunch or less oil: either double-fry (brief fry, rest 5 minutes, finish until deep golden) or air fry at high heat—spritz with a little oil first. Both tricks give a way crispier exterior and better texture for leftovers.