Introduction
Oh, remember those dreamy, cheesy Philly cheesesteaks? The kind that just melt in your mouth and make you feel all warm and fuzzy inside? Well, get ready, because we’re taking that deliciousness and cramming it into the most delightful, crispy package you can imagine: egg rolls! Seriously, these Philly Cheesesteak Egg Rolls are a game-changer. They’re so incredibly easy to whip up, and they disappear faster than you can say “more cheese, please!”
Why You’ll Love This Recipe
- Fast: Perfect for those weeknight cravings or spontaneous get-togethers.
- Easy: Simple steps that even a beginner can master.
- Giftable: Imagine these at a party – they’re a guaranteed hit!
- Crowd-pleasing: Who can resist a crispy, cheesy, savory bite? Everyone will be asking for the recipe!
Ingredients
Let’s gather our goodies. Don’t worry, it’s all pretty straightforward!
For the Egg Rolls:
- 12-14 egg roll wrappers: These are usually found in the produce section of your grocery store.
- 1 egg, whisked with 1 tablespoon water: This is our “glue” to seal those delicious wrappers shut.
- 1 quart canola or vegetable oil (for frying): You’ll need enough to get a nice, crispy fry.
For the Steak Marinade:
- 1 pound top sirloin or flank steak, thinly sliced across the grain: Thin slices are key for tender steak!
- 1/3 cup zesty Italian dressing: This adds a fantastic tangy flavor and helps tenderize the steak.
- 2 tablespoons Worcestershire sauce: A little splash of this goes a long way for that savory depth.
- 3 cloves garlic, minced: Because garlic makes everything better, right?
- 1 teaspoon salt: To enhance all those amazing flavors.
- 1/2 teaspoon pepper: A classic for a reason.
- 1/4 – 1/2 teaspoon red pepper flakes: For a tiny little kick! Adjust to your liking.
For the Filling:
- 8 oz mushrooms, sliced (optional): If you’re a mushroom lover, these add a lovely earthy note.
- 1 small onion, sliced: Sweet and savory, these soften up beautifully.
- 1 green pepper, sliced: Adds a nice freshness and a touch of sweetness.
- 1-2 jalapeños, deveined, seeded, and sliced: For that authentic cheesesteak zing. Leave them out if you prefer less heat.
- 2 cups shredded provolone cheese: The classic, melty cheesesteak cheese!
- 1 cup freshly shredded sharp cheddar cheese: For extra gooeyness and a sharp flavor boost.
How to Make It
Alright, let’s get cooking! It’s easier than you think!
- Marinate the Steak: Grab a bowl and toss your thinly sliced steak with the Italian dressing, Worcestershire sauce, minced garlic, salt, pepper, and red pepper flakes. Give it a good mix so every piece is coated. Let it hang out in the fridge for at least 30 minutes, or up to 2 hours. This is where the magic starts to happen!
- Sauté the Veggies: If you’re adding mushrooms, get a large skillet or wok nice and hot with about 1 tablespoon of oil. Toss in your sliced onions, green peppers, and jalapeños. Sauté them until they start to soften, about 5-7 minutes. If you’re using mushrooms, add them in for the last 2 minutes of cooking. Once they’re looking good, scoop them out and set them aside.
- Cook the Steak: Drain any extra marinade from the steak. Now, pop that beautifully marinated steak into the same skillet. You probably won’t need any extra oil if your skillet is non-stick. Cook it over medium-high heat, stirring now and then, until it’s nicely browned and cooked through. This usually takes about 5-7 minutes.
- Combine Filling: Bring those sautéed veggies back into the skillet with the cooked steak. Give it all a good stir to combine everything. Then, take it off the heat and let it cool down just a little bit. We don’t want molten cheese too soon!
- Melt in the Cheese: Now for the best part! Stir in your shredded provolone and cheddar cheeses into the steak and veggie mixture. Keep stirring until it’s all melted and gloriously combined. Oh, the aroma!
- Assemble the Egg Rolls: Lay out one egg roll wrapper with a corner pointing towards you, like a little diamond. Spoon about 2-3 tablespoons of your cheesy, steak-y filling near that bottom corner. Don’t overfill, or it’ll be a challenge to roll!
- Roll ‘Em Up: Fold that bottom corner over the filling, tucking it in nice and snug. Then, fold the two side corners in towards the center.
- Seal and Roll: Lightly brush the top corner of the wrapper with your egg wash. Now, roll the egg roll upwards, sealing it tightly with the egg wash. Repeat this process with all your wrappers and filling. You’re basically becoming an egg roll ninja!
- Heat the Oil: Get your deep fryer ready, or use a heavy-bottomed pot on the stove. Heat about 1 quart of canola or vegetable oil to 350°F (175°C). If you don’t have a thermometer, a little piece of wrapper dropped in should sizzle happily.
- Fry to Perfection: Carefully, oh so carefully, place a few egg rolls into the hot oil. Don’t cram them in; they need space to get crispy! Fry them for about 3-5 minutes, turning them occasionally, until they’re a beautiful golden brown and super crispy.
- Drain and Serve: Use a slotted spoon to lift the golden beauties out of the oil and place them on a wire rack set over a baking sheet. This helps drain off any extra oil so they stay perfectly crispy.
- Enjoy! Serve them hot and watch them disappear!
Substitutions & Additions
Want to make these your own? I love that about cooking! Here are a few ideas:
- Different Cheeses: While provolone and cheddar are classic, feel free to experiment with mozzarella, Monterey Jack, or even a little Gruyere for a nutty twist.
- Spice it Up: If you’re a serious heat seeker, add more jalapeños or even some diced serrano peppers to the filling.
- Veggies: Broccoli florets, finely chopped carrots, or even some spinach would be delicious additions. Make sure to chop them small so they cook through.
- Meat Swap: While steak is traditional, you could also use thinly sliced chicken breast or even ground beef for a twist.
- Dip it Good: These are amazing on their own, but a side of ranch dressing, a spicy aioli, or even a sweet chili sauce is divine!
Tips for Success
A few little tricks can make your egg roll journey even smoother:
- Thin Slices are Key: For the steak, slicing it very thinly against the grain is crucial for tenderness. If it’s a bit frozen, it’s easier to slice!
- Don’t Overstuff: Too much filling makes those wrappers difficult to seal and can lead to blowouts during frying.
- Seal Tightly: Make sure to use enough egg wash to create a good seal. We don’t want any cheesy escapees!
- Oil Temperature is Important: If the oil is too cool, the egg rolls will absorb too much grease and become soggy. If it’s too hot, they’ll burn before the inside is heated through. Aim for that 350°F mark!
- Prep Ahead: You can prepare the filling up to a day in advance and store it in the refrigerator. You can also assemble the egg rolls ahead of time and store them, uncovered, in the fridge for a few hours before frying (just make sure they don’t dry out too much).
How to Store It
Leftovers? Lucky you! Store any cooled, fried egg rolls in an airtight container in the refrigerator for up to 2-3 days. To reheat and get that crunch back, pop them in a toaster oven or a regular oven at around 375°F (190°C) for a few minutes until warmed through and crispy again.
FAQs
Got questions? I’ve got answers!
Can I bake these instead of frying?
You can! While frying gives them that signature crispiness, you can bake them. Brush them with a little oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden and crispy. They won’t be exactly the same, but they’ll still be delicious!
Can I make the filling ahead of time?
Absolutely! The filling can be made a day in advance and stored in the refrigerator. Just reheat it gently on the stove before assembling the egg rolls.
What can I serve with these?
They’re fantastic on their own, but a simple side salad, some sweet potato fries, or even just a classic ketchup or ranch dip makes them a complete meal or appetizer!
Philly Cheesesteak Egg Rolls
Crispy egg rolls filled with a savory mixture of steak, peppers, onions, and melted cheese, inspired by the classic Philly cheesesteak.
Equipment
- bowl
- Skillet large
- wok optional, can use a large skillet
- deep fryer or heavy-bottomed pot
- Slotted spoon
- Wire rack set over a baking sheet
- Toaster oven for reheating
- regular oven for reheating
Ingredients
For the Egg Rolls
- 14 egg roll wrappers These are usually found in the produce section of your grocery store.
- 1 egg, whisked with 1 tablespoon water This is our "glue" to seal those delicious wrappers shut.
- 1 quart canola or vegetable oil for frying, you'll need enough to get a nice, crispy fry.
For the Steak Marinade
- 1 pound top sirloin or flank steak thinly sliced across the grain, thin slices are key for tender steak!
- 0.33 cup zesty Italian dressing This adds a fantastic tangy flavor and helps tenderize the steak.
- 2 tablespoons Worcestershire sauce A little splash of this goes a long way for that savory depth.
- 3 cloves garlic, minced Because garlic makes everything better, right?
- 1 teaspoon salt To enhance all those amazing flavors.
- 0.5 teaspoon pepper A classic for a reason.
- 0.25 teaspoon red pepper flakes For a tiny little kick! Adjust to your liking.
For the Filling
- 8 oz mushrooms, sliced optional, if you're a mushroom lover, these add a lovely earthy note.
- 1 small onion, sliced Sweet and savory, these soften up beautifully.
- 1 green pepper, sliced Adds a nice freshness and a touch of sweetness.
- 2 jalapeños, deveined, seeded, and sliced For that authentic cheesesteak zing. Leave them out if you prefer less heat.
- 2 cups provolone cheese, shredded The classic, melty cheesesteak cheese!
- 1 cup sharp cheddar cheese, freshly shredded For extra gooeyness and a sharp flavor boost.
Instructions
- Marinate the Steak: Grab a bowl and toss your thinly sliced steak with the Italian dressing, Worcestershire sauce, minced garlic, salt, pepper, and red pepper flakes. Give it a good mix so every piece is coated. Let it hang out in the fridge for at least 30 minutes, or up to 2 hours. This is where the magic starts to happen!
- Sauté the Veggies: If you're adding mushrooms, get a large skillet or wok nice and hot with about 1 tablespoon of oil. Toss in your sliced onions, green peppers, and jalapeños. Sauté them until they start to soften, about 5-7 minutes. If you're using mushrooms, add them in for the last 2 minutes of cooking. Once they're looking good, scoop them out and set them aside.
- Cook the Steak: Drain any extra marinade from the steak. Now, pop that beautifully marinated steak into the same skillet. You probably won't need any extra oil if your skillet is non-stick. Cook it over medium-high heat, stirring now and then, until it's nicely browned and cooked through. This usually takes about 5-7 minutes.
- Combine Filling: Bring those sautéed veggies back into the skillet with the cooked steak. Give it all a good stir to combine everything. Then, take it off the heat and let it cool down just a little bit. We don't want molten cheese too soon!
- Melt in the Cheese: Now for the best part! Stir in your shredded provolone and cheddar cheeses into the steak and veggie mixture. Keep stirring until it's all melted and gloriously combined. Oh, the aroma!
- Assemble the Egg Rolls: Lay out one egg roll wrapper with a corner pointing towards you, like a little diamond. Spoon about 2-3 tablespoons of your cheesy, steak-y filling near that bottom corner. Don't overfill, or it'll be a challenge to roll!
- Roll 'Em Up: Fold that bottom corner over the filling, tucking it in nice and snug. Then, fold the two side corners in towards the center.
- Seal and Roll: Lightly brush the top corner of the wrapper with your egg wash. Now, roll the egg roll upwards, sealing it tightly with the egg wash. Repeat this process with all your wrappers and filling. You're basically becoming an egg roll ninja!
- Heat the Oil: Get your deep fryer ready, or use a heavy-bottomed pot on the stove. Heat about 1 quart of canola or vegetable oil to 350°F (175°C). If you don't have a thermometer, a little piece of wrapper dropped in should sizzle happily.
- Fry to Perfection: Carefully, oh so carefully, place a few egg rolls into the hot oil. Don't cram them in; they need space to get crispy! Fry them for about 3-5 minutes, turning them occasionally, until they're a beautiful golden brown and super crispy.
- Drain and Serve: Use a slotted spoon to lift the golden beauties out of the oil and place them on a wire rack set over a baking sheet. This helps drain off any extra oil so they stay perfectly crispy.
- Enjoy! Serve them hot and watch them disappear!
Notes
Want to make these your own? Here are a few ideas:
* **Different Cheeses:** While provolone and cheddar are classic, feel free to experiment with mozzarella, Monterey Jack, or even a little Gruyere for a nutty twist.
* **Spice it Up:** If you're a serious heat seeker, add more jalapeños or even some diced serrano peppers to the filling.
* **Veggies:** Broccoli florets, finely chopped carrots, or even some spinach would be delicious additions. Make sure to chop them small so they cook through.
* **Meat Swap:** While steak is traditional, you could also use thinly sliced chicken breast or even ground beef for a twist.
* **Dip it Good:** These are amazing on their own, but a side of ranch dressing, a spicy aioli, or even a sweet chili sauce is divine! A few little tricks can make your egg roll journey even smoother: * **Thin Slices are Key:** For the steak, slicing it very thinly against the grain is crucial for tenderness. If it's a bit frozen, it's easier to slice!
* **Don't Overstuff:** Too much filling makes those wrappers difficult to seal and can lead to blowouts during frying.
* **Seal Tightly:** Make sure to use enough egg wash to create a good seal. We don't want any cheesy escapees!
* **Oil Temperature is Important:** If the oil is too cool, the egg rolls will absorb too much grease and become soggy. If it's too hot, they'll burn before the inside is heated through. Aim for that 350°F mark!
* **Prep Ahead:** You can prepare the filling up to a day in advance and store it in the refrigerator. You can also assemble the egg rolls ahead of time and store them, uncovered, in the fridge for a few hours before frying (just make sure they don't dry out too much). Leftovers? Lucky you! Store any cooled, fried egg rolls in an airtight container in the refrigerator for up to 2-3 days. To reheat and get that crunch back, pop them in a toaster oven or a regular oven at around 375°F (190°C) for a few minutes until warmed through and crispy again.
* **Spice it Up:** If you're a serious heat seeker, add more jalapeños or even some diced serrano peppers to the filling.
* **Veggies:** Broccoli florets, finely chopped carrots, or even some spinach would be delicious additions. Make sure to chop them small so they cook through.
* **Meat Swap:** While steak is traditional, you could also use thinly sliced chicken breast or even ground beef for a twist.
* **Dip it Good:** These are amazing on their own, but a side of ranch dressing, a spicy aioli, or even a sweet chili sauce is divine! A few little tricks can make your egg roll journey even smoother: * **Thin Slices are Key:** For the steak, slicing it very thinly against the grain is crucial for tenderness. If it's a bit frozen, it's easier to slice!
* **Don't Overstuff:** Too much filling makes those wrappers difficult to seal and can lead to blowouts during frying.
* **Seal Tightly:** Make sure to use enough egg wash to create a good seal. We don't want any cheesy escapees!
* **Oil Temperature is Important:** If the oil is too cool, the egg rolls will absorb too much grease and become soggy. If it's too hot, they'll burn before the inside is heated through. Aim for that 350°F mark!
* **Prep Ahead:** You can prepare the filling up to a day in advance and store it in the refrigerator. You can also assemble the egg rolls ahead of time and store them, uncovered, in the fridge for a few hours before frying (just make sure they don't dry out too much). Leftovers? Lucky you! Store any cooled, fried egg rolls in an airtight container in the refrigerator for up to 2-3 days. To reheat and get that crunch back, pop them in a toaster oven or a regular oven at around 375°F (190°C) for a few minutes until warmed through and crispy again.