cheese steak egg roll recipe

Written ByJenny Smyth Posted on
cheese steak egg roll recipe
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The Best cheese steak egg roll recipe

I’m excited to share with you my family’s favorite cheese steak egg roll recipe, a dish that has been passed down for generations. The origins of this recipe are unclear, but it’s believed to have originated in the United States, where Chinese immigrants adapted traditional Chinese egg rolls to suit American tastes.

The result is a delicious and satisfying meal that combines the tender flavors of steak, melted cheese, and crunchy vegetables with the comforting warmth of an egg roll. In my household, we love to make these for family gatherings and special occasions, and they’re always a hit.

Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a holiday party, this recipe is sure to please even the pickiest eaters. I’ve experimented with various fillings and cooking techniques over the years, but this classic version remains my go-to.

It’s easy to make and requires minimal ingredients, making it perfect for busy families like mine. Simply thaw some frozen steak, chop up some veggies, and cook everything together in a pan until it’s nice and hot.

Serve it all wrapped up in a crispy egg roll wrapper, and you’ve got yourself a meal that’s sure to satisfy even the most discerning palates.

Cheese Steak Egg Rolls

Cheese Steak Egg Rolls

4.9 from 1757 votes

Crispy egg rolls filled with seasoned beef, melted provolone, and sautéed peppers and onions. A fun twist on the classic Philly cheesesteak, perfect for appetizers or a snack.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Filling

1 lb thinly sliced ribeye or sirloin steak
1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 medium green bell pepper, thinly sliced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
8 slices provolone cheese, halved

For the Egg Rolls

16 egg roll wrappers
1 large egg, beaten with 1 tbsp water (for sealing)
Vegetable oil for frying (about 4 cups)

For Dipping Sauce

1/2 cup ketchup
1 tbsp Worcestershire sauce
1 tsp hot sauce (optional)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add sliced onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes until softened and lightly browned.
3Add minced garlic and cook for 30 seconds until fragrant, then transfer the mixture to a plate.
4In the same skillet over high heat, add the thinly sliced steak in a single layer.
5Cook without stirring for 2 minutes until browned on one side, then stir and cook for another 2 to 3 minutes until no longer pink.
6Season with salt, black pepper, and paprika, then remove from heat.
7Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
8Place one half slice of provolone in the center, top with about 2 tablespoons of the steak mixture, and then a small amount of the onion-pepper mixture.
9Fold the bottom corner over the filling, fold in the sides, and roll tightly, brushing the top corner with egg wash to seal.
10Repeat with remaining wrappers and filling.
11Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of 2 inches and heat to 350°F.
12Carefully place 4 to 5 egg rolls into the hot oil without crowding, and fry for 3 to 4 minutes, turning once, until golden brown and crispy.
13Transfer to a paper towel-lined plate to drain excess oil.
14In a small bowl, whisk together ketchup, Worcestershire sauce, and hot sauce if using.
15Serve the hot egg rolls with the dipping sauce on the side.

🔧Equipment

Large skillet
Cutting board
Sharp knife
Paper towels
Deep fryer or heavy-bottomed pot
Slotted spoon
Small bowl for egg wash
Small bowl for sauce

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 580mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 16g

📝Notes

For a lighter version, you can bake the egg rolls at 400°F for 15 to 18 minutes, brushing with oil before baking. Ensure the filling is fully cooled before rolling to prevent soggy wrappers.

Watch Video Of How Cheese Steak Egg Rolls Works

This cheese steak egg roll recipe is a staple in our household for good reason – it’s easy to make and always satisfies our cravings for something hearty and comforting. Whether you’re serving it at a family gathering or enjoying it as a quick weeknight dinner, these egg rolls are sure to be a hit with everyone.

For storage ideas, simply wrap any leftover egg rolls tightly in plastic wrap or aluminum foil and refrigerate or freeze them for up to three days. When reheating them, place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until crispy again.

❓ Frequently Asked Questions About Cheese Steak Egg Rolls

Q: What type of steak should I use for this recipe?

For this recipe, I recommend using thinly sliced steak, such as ribeye or top round. You can also use pre-sliced steak from the grocery store if you prefer.

Q: Can I use different types of cheese in this recipe?

Yes, you can experiment with different types of cheese to find your favorite combination. Some popular options include cheddar, mozzarella, provolone, and parmesan.

Q: How do I keep the egg roll wrappers from getting soggy?

To prevent the egg roll wrappers from getting soggy, make sure to dry them thoroughly after blanching them in water. You can also brush them with a little bit of oil before filling them.

Q: Can I make these egg rolls ahead of time?

You can prepare the filling and assemble the egg rolls ahead of time, but it’s best to cook them just before serving to ensure they stay crispy.

Q: Are these egg rolls healthy?

This recipe is relatively healthy compared to other Chinese-American dishes. The steak provides protein and iron, while the vegetables add fiber and vitamins. However, keep in mind that using frozen steak may contain added preservatives or sodium.

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