Description
Crispy, golden egg rolls stuffed with tender seasoned beef, sautéed peppers and onions, and melted provolone cheese—everything you love about a Philly cheesesteak in a crunchy handheld appetizer.
Ingredients
- 1 lb ribeye steak or sirloin, thinly sliced
- 1 tbsp olive oil
- 1 small green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 6 slices provolone cheese, chopped
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- Heat olive oil in a skillet over medium-high heat. Add sliced steak and cook for 2–3 minutes until browned. Remove and set aside.
- In the same skillet, sauté bell pepper and onion until softened, about 4–5 minutes.
- Return steak to the pan. Season with salt, pepper, and garlic powder. Stir to combine and cook 1 minute more. Remove from heat and let cool slightly.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2–3 tablespoons of filling in the center and top with chopped provolone.
- Fold bottom corner over filling, fold in sides, then roll tightly. Brush edges with beaten egg to seal.
- Heat vegetable oil to 350°F (175°C) in a deep skillet or pot.
- Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
- Freeze egg rolls for 15 minutes before frying to help them hold shape.
- For a lighter option, bake at 400°F (200°C) for 15–18 minutes or air fry at 375°F for 10–12 minutes.
- Slice steak as thinly as possible for authentic texture.
- Serve with cheese sauce, ranch, or spicy ketchup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American