These Philly cheesesteak eggrolls are a fun twist on the classic sandwich! Crispy on the outside and filled with tender beef, melted cheese, and sautéed onions, they are simply irresistible.
When I make these, I can’t help but snack on a few before serving. Dipping them in zesty sauce just makes everything better! Who can resist that crunchy goodness? 😋
It’s so easy to whip these up for a party or game night. Just prepare the filling, wrap it up, and fry or bake until golden. You’ll impress everyone with these tasty bites!
Key Ingredients & Substitutions
Ribeye Steak: Ribeye gives a rich flavor, but you can substitute with sirloin, flank steak, or even shredded chicken for a lighter option. Just make sure whatever you use is sliced thin for easy cooking.
Onion and Bell Pepper: I like using a sweet onion, like Vidalia, for extra flavor. For the pepper, green is traditional, but red or yellow adds a hint of sweetness! You can skip either if you prefer fewer veggies.
Provolone Cheese: Provolone is creamy and melts beautifully, but mozzarella or cheddar works too if you want a different taste. Just make sure it’s a melting cheese for that gooey goodness.
Eggroll Wrappers: If you can’t find eggroll wrappers, feel free to use spring roll wrappers, but they might be a bit thinner. Enjoyment-wise, even tortillas can work in a pinch, just adjust your cooking method—baking them instead of frying!
Frying Oil: Vegetable or canola oil is a great choice for frying, but peanut oil gives a nice richness if that fits your pantry. Just avoid olive oil as it has a lower smoke point.
How Can I Make Sure My Eggrolls Are Rolled Properly?
Rolling eggrolls can be tricky, but with a few tips, you’ll get the hang of it! The goal is to create a tight roll to keep the filling secure. Here’s how to do it easily:
- Start with the wrapper facing you like a diamond shape. Place the filling in the center, but don’t overstuff.
- Fold up the bottom corner over the filling. This initial fold is crucial, as it keeps the filling from spilling out.
- Then fold in the sides, like folding a letter, to seal in the goodness.
- Continue rolling away from you, tucking it tightly as you go.
- Finally, moisten the last corner with a dab of water to seal and hold everything together.
Practice makes perfect—don’t worry if the first few aren’t perfect; they’ll still taste great!
How to Make Philly Cheesesteak Eggrolls?
Ingredients You’ll Need:
For the Filling:
- 1 lb ribeye steak, thinly sliced
- 1 medium onion, diced
- 1 bell pepper, diced (green or red)
- 2 cups provolone cheese, shredded
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
For Assembly:
- 1 package eggroll wrappers (about 12-15 wrappers)
- Oil for frying (vegetable or canola)
For Dipping:
- Optional: ranch dressing or your favorite dipping sauce
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and 20 minutes to cook, making a total of about 35 minutes. You’ll quickly sauté the veggies and steak, fill and roll the eggrolls, and fry them until golden. Easy and tasty!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating a tablespoon of oil in a large skillet over medium heat. Once hot, add the diced onion and bell pepper. Cook them together for about 3-5 minutes, stirring occasionally, until they are soft and fragrant. This adds great flavor!
2. Cook the Steak:
Next, add the thinly sliced ribeye steak to your skillet. Season it with soy sauce, Worcestershire sauce, salt, and pepper. Cook everything for about 5-7 minutes, stirring until the steak is browned and cooked to your liking. Once done, remove the skillet from the heat and let the mixture cool slightly.
3. Mix in the Cheese:
When your steak mixture has cooled a bit, sprinkle in the shredded provolone cheese. Give it a good mix until everything is well combined. The cheese will melt beautifully inside the eggrolls!
4. Roll the Eggrolls:
Lay one eggroll wrapper on a clean surface with one corner pointing towards you. Spoon about 2-3 tablespoons of the steak and cheese mixture into the center of the wrapper. Start by folding the bottom corner over the filling, then fold in the sides, and roll it away from you to form a tight eggroll. To seal the roll, moisten the top corner with a bit of water. Repeat this process until all the filling is used up.
5. Fry the Eggrolls:
Now it’s time to fry! Heat oil in a deep fryer or a large pot to 350°F (175°C). Carefully add a few eggrolls at a time, frying them for about 3-4 minutes or until they turn golden brown and crispy. Once done, remove them and let them drain on a plate lined with paper towels to soak up any excess oil.
6. Serve and Enjoy:
These yummy Philly Cheesesteak Eggrolls are best served warm. Pair them with ranch dressing or your favorite dipping sauce for an extra kick. Enjoy every crunchy bite!
Can I Use Different Meats for This Recipe?
Absolutely! While ribeye is traditional for its flavor and tenderness, you can substitute with other meats like flank steak, chicken, or even ground beef. Just adjust the cooking time accordingly. Ground meats will cook faster, while tougher cuts may need a bit longer to become tender.
What If I Don’t Have Provolone Cheese?
No problem! You can substitute provolone with other cheeses like American, mozzarella, or cheddar. Each cheese will bring a slightly different flavor and texture, so choose one that you prefer for a delicious twist on the classic recipe!
How to Store Leftover Eggrolls?
Store any leftover eggrolls in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven at 375°F (190°C) for about 10-12 minutes to restore the crispiness, or you can also use an air fryer for a quick reheating option!
Can I Make the Filling Ahead of Time?
Yes! You can prepare the steak and cheese filling ahead of time. Just store it in the refrigerator for up to 2 days. When you’re ready to assemble and fry the eggrolls, let the filling sit at room temperature for about 20 minutes before using it to ensure even filling while rolling.
