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Super-tasty Philly Cheesesteak Egg Rolls
I whipped up these egg rolls during a Sunday football gathering when I felt like trying something new. They've now become the appetizer everyone asks for, mixing two family favorites into one tasty bite. The smell of sizzling steak, onions and peppers wrapped in that crunchy shell fills my kitchen whenever I make them.
A Crowd-pleaser Created in My Own Home
These egg rolls pack all the good stuff from a Philly cheesesteak into something you can hold in your hand. The steak comes out juicy, the cheese gets all gooey, and the wrapper turns nice and crunchy. I really like how you can change them up easily, and it's always great seeing everyone smile when they bite into these crispy little bundles.
Your Grocery Needs
- Rib Eye Steak: Chop it into tiny bits for a great filling.
- Green Bell Pepper: Adds crunch and color.
- Onion: Gives that amazing taste.
- Provolone Cheese: Gets all gooey when heated up.
- Butter: Makes the flavor pop.
- Egg Roll Wrappers: You'll find these near the veggies at the store.
Creating The Deliciousness
- Mix Up Your Filling:
- Heat your pan until it's really hot and cook the steak, onions and peppers in butter until they're just right.
- Put Together Your Egg Rolls:
- Add filling and cheese to each wrapper and roll them up snugly, making sure to seal the edges.
- Cook The Egg Rolls:
- Fry them in small groups until they look golden and crispy, then let the oil drain off.
- Oven Method:
- You can also coat them with oil and bake them if you want, they'll still get nice and crunchy.
Smart Cooking Advice
Chopping everything tiny makes them easier to roll and gives you better bites. Though I prefer rib eye, you can switch to different beef cuts too. My trick is getting them all wrapped up beforehand, then frying them right when people are ready to eat.
Great Side Options
We love dipping these in ranch, spicy horseradish sauce or my special cheese mix. They're great by themselves but work even better alongside other party foods. I often make twice as many because they go so fast.
Storage Tricks
You can store uncooked rolls in your fridge for about a day before cooking them, just wrap them well. If you've got any cooked ones left, warm them in the oven to make them crunchy again. Don't use the microwave though, it'll make them go soft and soggy.
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Common Questions
- → Can I prep the rolls in advance?
Absolutely! Prepare the filling and assemble the rolls up to 24 hours ahead. Layer them with wax paper in the fridge, then fry them fresh just before serving for maximum crunch.
- → How should I reheat leftovers?
For crunchy results, reheat rolls in an air fryer or oven at 350°F for 5-7 minutes. Avoid microwaves as they make rolls soggy. Use a wire rack to keep the texture even.
- → Can I swap ribeye for another cut?
Ribeye is suggested for its tenderness, but sirloin or strip steak works too. Just be sure to slice it thin, cut against the grain, and cook quickly to avoid toughness. Skip tougher cuts like chuck or round.
- → What dips pair best with these rolls?
While ranch dip works great, try cheese sauce, chipotle mayo, marinara, or even garlic aioli. If you're feeling bold, give horseradish sauce a go!
- → How do I keep them intact during frying?
Avoid overfilling the rolls and seal them properly using water. Keep oil at a steady 350°F, and fry just a few at a time to prevent overcrowding and bursting.
- → Can I cook these in an air fryer?
Sure! Lightly spray them with cooking oil and air fry at 375°F for about 12-15 minutes. Flip them halfway through, and they'll turn out golden and crispy just like fried ones.