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Philly Cheesesteak Egg Rolls

Deliciously crispy egg rolls filled with seasoned shaved beef, caramelized onions, peppers, and melted provolone cheese—a perfect party appetizer or weeknight dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheesesteak Filling
  • 1 lb ribeye steak or shaved beef steak, very thinly sliced Ribeye is preferred for its flavor and tenderness
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced (optional) Adds sweetness
  • 2 cloves garlic, finely minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and black pepper
  • 6 slices provolone cheese (or 1 cup shredded provolone or white American cheese)
For the Egg Rolls
  • 12 large egg roll wrappers
  • 1 egg beaten (for sealing the wrappers)
  • enough to fill a deep pan 3 inches deep Vegetable oil for frying
For Dipping Sauces
  • Cheese sauce or queso dip
  • Garlic aioli or garlic mayo
  • Sriracha mayo for a spicy option
  • Classic yellow mustard or spicy brown mustard

Method
 

Preparation
  1. Freeze the Beef Briefly for Easy Slicing: Place ribeye steak in the freezer for 20 to 30 minutes for easier slicing.
  2. Caramelize the Onions and Peppers: Heat a large skillet over medium heat with olive oil and butter. Add sliced onion and peppers, cooking for 10 to 12 minutes until softened and lightly golden. Add minced garlic during the last 2 minutes.
  3. Cook the Beef: Return skillet to high heat and cook thinly sliced beef for 60 to 90 seconds per side. Add Worcestershire sauce during cooking.
  4. Add the Cheese to the Filling: Lay provolone slices over the hot beef mixture. Let sit for 60 seconds, then fold cheese into the mixture. Allow to cool for 10 minutes.
  5. Roll the Egg Rolls: Place an egg roll wrapper flat, add filling, and roll tightly, sealing with beaten egg.
  6. Heat the Oil for Frying: Pour vegetable oil into a pot and heat to 350°F (175°C).
Cooking
  1. Fry the Egg Rolls in Batches: Fry egg rolls in small batches for 3 to 4 minutes until golden brown. Use a wire rack to drain them.
  2. Rest Briefly and Serve: Let egg rolls rest for 3 to 4 minutes before serving, accompanied by dipping sauces.

Notes

Cool the filling before rolling to prevent tearing. Do not overfill wrappers. Seal seams thoroughly. Keep frying oil at 350°F for best results. You can also bake or air fry the egg rolls for a lighter option.