Description

Philly Cheesesteak Egg Rolls combine the savory flavors of a classic cheesesteak sandwich with the crispy texture of egg rolls, making them a perfect appetizer or snack.

Ingredients

Units Scale

1 tablespoon olive oil
1 small onion, finely chopped
1 green bell pepper, diced
1/2 pound ribeye steak, thinly sliced
Salt and pepper to taste
4 slices provolone cheese, chopped
10 egg roll wrappers
Vegetable oil for frying
Optional: garlic powder and Worcestershire sauce for extra flavor

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Instructions

Heat olive oil in a skillet over medium heat. Add onions and bell peppers and sauté until soft, about 5 minutes.
Add thinly sliced steak to the skillet. Cook until browned, about 3-4 minutes. Season with salt, pepper, and optional garlic powder or Worcestershire sauce. Let cool slightly.
Stir in chopped provolone cheese until melted and combined.
Place about 2 tablespoons of the mixture onto the center of each egg roll wrapper.
Fold the sides over the filling, then roll tightly, sealing the edge with a bit of water.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown, about 3-4 minutes each.
Drain on paper towels and serve hot.

Notes

You can substitute ribeye with ground beef or deli roast beef for convenience.
Try dipping in cheese sauce or spicy mayo for extra flavor.
Bake instead of fry for a lighter version—brush with oil and bake at 400°F for 15-20 minutes.

Nutrition

Serving Size: 1 egg roll
Calories: 210
Sugar: 1g
Sodium: 340mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 25mg