Instructions
1. Prepare the Filling
1. Cook Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms (if using). Sauté for 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the vegetable mixture to a plate.
2. Cook Steak: Increase the heat to high. Add the thinly sliced steak to the same skillet, seasoning with salt, pepper, and Worcestershire sauce. Cook quickly, breaking it up as it cooks, until no longer pink (about 3-5 minutes). Do not overcook.
3. Combine & Cheese: Return the cooked vegetables to the skillet with the steak. Stir to combine thoroughly. Remove from heat and let the mixture cool for 10-15 minutes. This is crucial—a hot filling will steam and tear the wrappers.
4. Add Cheese: Once the mixture is cool, stir in the chopped or shredded provolone cheese. If you’re using Cheez Whiz in the filling, mix it in now.
2. Assemble the Egg Rolls
1. Create Sealant: In a small bowl, mix the tablespoon of water and tablespoon of flour to create a paste (simple water also works well).
2. Fill Wrappers: Lay one egg roll wrapper on a clean surface in a diamond orientation. Place about 2-3 tablespoons of the cooled filling in the center, just below the halfway point.
3. Fold: Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center.
4. Roll & Seal: Roll the bundle tightly toward the top corner. Before the final roll, use your finger to brush the flour paste or water on the top corner. Finish rolling and press to seal firmly. Place seam-side down on a baking sheet. Repeat with remaining wrappers and filling.
3. Cook the Egg Rolls
You have two excellent options: Frying (classic) or Baking (easier/healthier).
Method A: Pan Frying (Recommended for Best Texture)
1. Heat about 1-1.5 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
2. Working in batches of 3-4 to avoid overcrowding, carefully place the egg rolls seam-side down into the hot oil.
3. Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy.
4. Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet (this keeps them crispy). Pro Tip: Lining with paper towels can make the bottom soggy.
Method B: Baking
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the egg rolls seam-side down on the baking sheet. Brush or spray generously with oil.
3. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
4. Serve Immediately
Serve your Philly Cheesesteak Egg rolls hot with Cheez Whiz, marinara sauce, or ranch dressing for dipping.
Chef’s Notes & Pro Tips
· Pro Tip #1 (The Meat): For easiest slicing, partially freeze the ribeye steak for 30-60 minutes. This allows you to slice it paper-thin. Using pre-shaved steak from the grocery store is a perfect time-saver.
· Pro Tip #2 (Dry Filling): Ensure your filling is not watery. Letting it cool completely allows the cheeses to set and prevents the wrappers from getting soggy before frying.
· Pro Tip #3 (Sealing): A good seal is vital to prevent them from bursting in the oil. Make sure that top flap is securely glued down.
· Make-Ahead: You can assemble the egg rolls, place them on a baking sheet, and freeze them solid. Then, transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
· Air Fryer Option: Spray or brush egg rolls with oil. Air fry at 375°F (190°C) for 8-12 minutes, flipping halfway through, until golden brown.
Enjoy your incredible, crispy, cheesy creation
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