Philly Cheesesteak Egg Rolls: Prepare to experience a flavor explosion that will redefine your appetizer game! Imagine the iconic taste of a classic Philly cheesesteak, but instead of nestled in a hoagie roll, it’s perfectly packaged in a crispy, golden-brown egg roll wrapper. This isn’t just a recipe; it’s a culinary adventure that marries two beloved comfort foods into one irresistible bite.
The Philly cheesesteak, a symbol of Philadelphia’s culinary heritage, has a rich history dating back to the 1930s. Legend has it that a hot dog vendor, Pat Olivieri, decided to grill some beef and put it on an Italian roll. A cab driver noticed and suggested he add cheese. And thus, a legend was born! Now, we’re taking that legend and giving it a modern, fun twist.
People adore Philly cheesesteaks for their savory combination of thinly sliced steak, melted cheese (usually provolone, American, or Cheez Whiz), and often, sautéed onions and peppers. The juicy, flavorful filling and the soft, chewy bread create a symphony of textures and tastes that’s simply irresistible. But what if you could enjoy all those amazing flavors in a convenient, handheld package? That’s where these Philly Cheesesteak Egg Rolls come in. They’re perfect for parties, game day gatherings, or even a fun weeknight snack. Get ready to impress your friends and family with this unique and delicious appetizer!
Ingredients:
- For the Filling:
- 1 pound thinly sliced ribeye steak (or shaved steak)
- 1 large onion, thinly sliced
- 2 bell peppers (1 green, 1 red), thinly sliced
- 8 ounces sliced mushrooms (optional)
- 4 ounces provolone cheese, sliced or shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon Worcestershire sauce
- For the Egg Rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for egg wash)
- Vegetable oil, for frying
- Optional Dipping Sauce:
- Your favorite cheese sauce (store-bought or homemade)
- Spicy mayo
Preparing the Filling:
- Sauté the Vegetables: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. If you’re using mushrooms, add them now as well. Sauté the vegetables for about 5-7 minutes, or until they are softened and slightly caramelized. Stir frequently to prevent burning. We want them to be nice and tender, with a little bit of color.
- Cook the Steak: Push the vegetables to one side of the skillet. Add the thinly sliced ribeye steak to the other side. If your skillet isn’t large enough, you may need to cook the steak in batches to avoid overcrowding. Overcrowding will steam the steak instead of searing it. Season the steak with garlic powder, onion powder, salt, and pepper. Cook the steak for about 2-3 minutes per side, or until it’s browned and cooked through. Remember, it’s thinly sliced, so it cooks quickly!
- Combine and Season: Once the steak is cooked, mix it together with the sautéed vegetables. Add the Worcestershire sauce and stir everything well to combine. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes for a little kick.
- Melt the Cheese: Reduce the heat to low. Top the steak and vegetable mixture with the provolone cheese. Cover the skillet and let the cheese melt completely, about 1-2 minutes. If you’re using shredded provolone, it will melt faster. Once the cheese is melted and gooey, remove the skillet from the heat.
- Cool Slightly: Let the filling cool slightly before assembling the egg rolls. This will prevent the egg roll wrappers from becoming soggy and tearing. About 10-15 minutes should do the trick.
Assembling the Egg Rolls:
- Prepare Your Workspace: Set up your workspace with the egg roll wrappers, the cooled filling, the beaten egg (egg wash), and a clean plate or baking sheet to place the assembled egg rolls.
- Position the Wrapper: Place one egg roll wrapper on a flat surface with one point facing towards you (like a diamond).
- Add the Filling: Spoon about 1/4 to 1/3 cup of the Philly cheesesteak filling onto the center of the wrapper. Don’t overfill the wrapper, or it will be difficult to seal and may burst during frying.
- Fold and Roll: Fold the bottom corner of the wrapper up and over the filling, tucking it tightly. Then, fold in the left and right corners towards the center. Brush the top corner of the wrapper with the beaten egg wash. Roll the egg roll up tightly, pressing firmly to seal the edge. The egg wash will act as a glue to keep the egg roll closed.
- Repeat: Repeat steps 2-4 with the remaining egg roll wrappers and filling. Place the assembled egg rolls on the prepared plate or baking sheet, making sure they don’t touch each other.
Frying the Egg Rolls:
- Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature of the oil. Maintaining the correct temperature is crucial for crispy, golden-brown egg rolls. If the oil is too cold, the egg rolls will be greasy. If it’s too hot, they will burn on the outside before the inside is heated through.
- Fry in Batches: Carefully place 3-4 egg rolls into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy egg rolls.
- Fry Until Golden Brown: Fry the egg rolls for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to turn the egg rolls occasionally to ensure even cooking.
- Drain on Paper Towels: Remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil. This will help them stay crispy.
- Repeat: Repeat steps 2-4 with the remaining egg rolls.
Serving:
- Serve Immediately: Serve the Philly cheesesteak egg rolls immediately while they are hot and crispy.
- Dipping Sauces: Serve with your favorite dipping sauce, such as cheese sauce or spicy mayo. Other options include ketchup, mustard, or even a horseradish cream sauce.
- Garnish (Optional): Garnish with chopped parsley or green onions for a pop of color.
Tips and Variations:
- Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack cheese would add a spicy kick, while white American cheese is a classic Philly cheesesteak choice.
- Vegetable Variations: Add other vegetables to the filling, such as banana peppers or jalapeños, for extra flavor and heat.
- Air Fryer Option: For a healthier option, you can air fry the egg rolls. Preheat your air fryer to 400°F (200°C). Brush the egg rolls with a little oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Make Ahead: You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to cover them tightly to prevent them from drying out. Fry them just before serving.
- Freezing: You can also freeze the assembled egg rolls. Place them on a baking sheet lined with parchment paper and freeze for about 2 hours, or until solid. Then, transfer them to a freezer bag or container. Fry them directly from frozen, adding a few extra minutes to the cooking time.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicier version.
- Bread Option: For a more authentic Philly cheesesteak flavor, you can add small pieces of toasted hoagie roll to the filling.
Enjoy your homemade Philly Cheesesteak Egg Rolls! They’re a fun and delicious twist on a classic favorite.
Conclusion:
And there you have it! These Philly Cheesesteak Egg Rolls are more than just a snack; they’re a flavor explosion, a party in your mouth, and a guaranteed crowd-pleaser. Seriously, if you’re looking for something that’s both comforting and exciting, something that bridges the gap between classic American cuisine and fun, shareable appetizers, then you absolutely must give this recipe a try. I know, I know, I’m biased, but I’ve made these for countless gatherings, and they’re always the first thing to disappear.
Why are they a must-try? Well, think about it: you’re taking all the best parts of a Philly cheesesteak – the savory, thinly sliced steak, the gooey, melted cheese, the perfectly caramelized onions and peppers – and wrapping it all up in a crispy, golden-brown egg roll wrapper. It’s the perfect combination of textures and flavors, and it’s surprisingly easy to make. Plus, it’s a fantastic way to use up leftover steak (if you ever have any!).
But the real magic lies in the versatility. While I’ve shared my go-to recipe, feel free to experiment and make it your own. For serving suggestions, consider offering a variety of dipping sauces. A classic cheese sauce is always a winner, but don’t be afraid to get creative! Sriracha mayo adds a spicy kick, while a creamy horseradish sauce provides a tangy counterpoint to the richness of the cheesesteak filling. A simple ketchup or even a sweet chili sauce can also be surprisingly delicious.
Looking for variations? The possibilities are endless! Try adding mushrooms to the filling for an earthy flavor. Swap out the provolone for pepper jack cheese for a spicier version. Or, if you’re feeling adventurous, add a drizzle of truffle oil for a touch of luxury. For a vegetarian option, you could easily substitute the steak with seasoned mushrooms or plant-based steak alternatives. You could even create a “pizza cheesesteak” egg roll by adding pepperoni and marinara sauce to the filling.
Don’t be intimidated by the thought of making egg rolls. It’s much easier than you think! Just follow my step-by-step instructions, and you’ll be rolling like a pro in no time. And remember, even if your first few attempts aren’t perfect, they’ll still taste amazing. The key is to have fun and enjoy the process.
I truly believe that these Philly Cheesesteak Egg Rolls will become a staple in your appetizer rotation. They’re perfect for game day, parties, potlucks, or even just a fun weeknight snack. So, what are you waiting for? Gather your ingredients, preheat your oil, and get ready to experience the ultimate cheesesteak indulgence.
I’m so excited for you to try this recipe! And more importantly, I’m eager to hear about your experience. Did you make any modifications? What dipping sauce did you choose? What did your friends and family think? Please, share your thoughts and photos in the comments below. I love seeing your creations and hearing your feedback. Happy cooking!
Philly Cheesesteak Egg Rolls: The Ultimate Recipe & Guide
These Philly Cheesesteak Egg Rolls combine the classic flavors of a cheesesteak into a crispy, portable snack. Thinly sliced ribeye steak, sautéed onions, bell peppers, and melted provolone cheese are wrapped in egg roll wrappers and fried to golden perfection. Serve with your favorite cheese sauce or spicy mayo for dipping.
Ingredients
This recipe provides a clear and comprehensive guide to making Philly Cheesesteak Egg Rolls. Here’s a breakdown of its strengths and potential areas for improvement:
**Strengths:**
* **Clear and Concise Instructions:** The instructions are well-organized and easy to follow, broken down into logical sections (Preparing the Filling, Assembling the Egg Rolls, Frying the Egg Rolls, Serving).
* **Detailed Steps:** Each step is explained in sufficient detail, leaving little room for ambiguity. For example, specifying the direction to place the wrapper (“diamond”) and how to fold it is very helpful.
* **Helpful Tips and Variations:** The “Tips and Variations” section offers valuable suggestions for customization and troubleshooting, catering to different preferences and dietary needs. The air fryer option and make-ahead/freezing instructions are particularly useful.
* **Specific Measurements:** The ingredient list provides precise measurements, which is crucial for consistent results.
* **Temperature Guidance:** Providing the oil temperature for frying is essential for achieving the desired crispiness.
* **Safety Considerations:** The recipe implicitly addresses safety by mentioning “being careful not to overcrowd the pot” during frying.
* **Visual Cues:** The recipe uses descriptive language like “golden brown and crispy” to help the cook understand what to look for.
**Potential Areas for Improvement:**
* **Specificity of Steak:** While “thinly sliced ribeye steak (or shaved steak)” is mentioned, specifying the *type* of shaved steak (e.g., pre-shaved from the deli, or shaved at home) could be helpful. The thickness of the steak significantly impacts cooking time.
* **Cheese Melting Technique:** While covering the skillet helps melt the cheese, sometimes the bottom of the filling can burn. Suggesting adding a tablespoon or two of water to the skillet before covering it can create steam and prevent burning.
* **Egg Roll Folding Diagram:** While the written instructions for folding are good, a simple diagram or link to a video demonstrating the folding technique would be extremely beneficial, especially for visual learners.
* **Oil Type Recommendation:** While “vegetable oil” is common, suggesting a specific type of vegetable oil with a high smoke point (e.g., canola, peanut, or grapeseed oil) would be more helpful.
* **Doneness of Steak:** While the recipe says “cooked through,” specifying an internal temperature (e.g., 130-135°F for medium-rare) would provide more precision for those who prefer a specific level of doneness.
* **Cooling Time:** The cooling time of “10-15 minutes” is a good estimate, but adding a visual cue (e.g., “until the filling is no longer steaming”) would be helpful.
* **Freezing Instructions Detail:** When frying from frozen, specify if the egg rolls should be thawed slightly or fried completely frozen. Also, mention that the oil temperature might drop more significantly when frying frozen egg rolls, requiring adjustments.
**Overall:**
This is a well-written and easy-to-follow recipe for Philly Cheesesteak Egg Rolls. The detailed instructions, helpful tips, and variations make it accessible to cooks of all skill levels. The suggested improvements would further enhance the recipe’s clarity and ensure even more consistent and delicious results.
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. If you’re using mushrooms, add them now as well. Sauté the vegetables for about 5-7 minutes, or until they are softened and slightly caramelized. Stir frequently to prevent burning.
- Push the vegetables to one side of the skillet. Add the thinly sliced ribeye steak to the other side. If your skillet isn’t large enough, you may need to cook the steak in batches to avoid overcrowding. Season the steak with garlic powder, onion powder, salt, and pepper. Cook the steak for about 2-3 minutes per side, or until it’s browned and cooked through.
- Once the steak is cooked, mix it together with the sautéed vegetables. Add the Worcestershire sauce and stir everything well to combine. Taste and adjust the seasoning as needed.
- Reduce the heat to low. Top the steak and vegetable mixture with the provolone cheese. Cover the skillet and let the cheese melt completely, about 1-2 minutes. If you’re using shredded provolone, it will melt faster. Once the cheese is melted and gooey, remove the skillet from the heat.
- Let the filling cool slightly before assembling the egg rolls. This will prevent the egg roll wrappers from becoming soggy and tearing. About 10-15 minutes should do the trick.
- Set up your workspace with the egg roll wrappers, the cooled filling, the beaten egg (egg wash), and a clean plate or baking sheet to place the assembled egg rolls.
- Place one egg roll wrapper on a flat surface with one point facing towards you (like a diamond).
- Spoon about 1/4 to 1/3 cup of the Philly cheesesteak filling onto the center of the wrapper. Don’t overfill the wrapper, or it will be difficult to seal and may burst during frying.
- Fold the bottom corner of the wrapper up and over the filling, tucking it tightly. Then, fold in the left and right corners towards the center. Brush the top corner of the wrapper with the beaten egg wash. Roll the egg roll up tightly, pressing firmly to seal the edge. The egg wash will act as a glue to keep the egg roll closed.
- Repeat steps 2-4 with the remaining egg roll wrappers and filling. Place the assembled egg rolls on the prepared plate or baking sheet, making sure they don’t touch each other.
- Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature of the oil.
- Carefully place 3-4 egg rolls into the hot oil at a time, being careful not to overcrowd the pot.
- Fry the egg rolls for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to turn the egg rolls occasionally to ensure even cooking.
- Remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
- Repeat steps 2-4 with the remaining egg rolls.
- Serve the Philly cheesesteak egg rolls immediately while they are hot and crispy.
- Serve with your favorite dipping sauce, such as cheese sauce or spicy mayo.
- Garnish with chopped parsley or green onions for a pop of color.
Notes
This is a well-written and comprehensive recipe for Philly Cheesesteak Egg Rolls. Here’s a breakdown of its strengths and potential areas for improvement:
**Strengths:**
* **Clear and Concise Instructions:** The instructions are easy to follow, broken down into logical sections (Preparing the Filling, Assembling, Frying, Serving).
* **Detailed Ingredient List:** The ingredient list is specific and includes quantities, making it easy for the cook to gather everything needed.
* **Helpful Tips and Variations:** The “Tips and Variations” section provides valuable suggestions for customization and troubleshooting. This adds value to the recipe and encourages experimentation.
* **Good Visual Cues:** The recipe uses descriptive language (e.g., “golden brown and crispy,” “melted and gooey”) to help the cook understand what to look for during each step.
* **Safety Considerations:** The recipe mentions the importance of not overcrowding the pot when frying and using a thermometer to monitor oil temperature, which are important safety considerations.
* **Make-Ahead and Freezing Instructions:** Including these options significantly increases the recipe’s practicality.
* **Optional Dipping Sauce Suggestions:** Providing dipping sauce ideas enhances the overall experience.
**Potential Areas for Improvement (Minor):**
* **Steak Preparation:** While the recipe calls for thinly sliced ribeye, it could benefit from a more specific instruction on how to achieve this. Suggesting to partially freeze the steak before slicing or purchasing pre-shaved steak could be helpful.
* **Cheese Melting Specificity:** While the recipe mentions covering the skillet to melt the cheese, it could be more explicit about *why* this is important (to trap heat and melt the cheese evenly).
* **Egg Roll Folding Visual Aid:** While the instructions are clear, a simple diagram or link to a video demonstrating the egg roll folding technique would be extremely beneficial, especially for novice cooks.
* **Oil Temperature Consistency:** The recipe provides a temperature range for frying (350-375°F). Suggesting a specific target temperature (e.g., 365°F) might lead to more consistent results.
* **Cooling Time Justification:** Briefly explaining *why* cooling the filling is important beyond preventing soggy wrappers (e.g., easier to handle, prevents burns) would be helpful.
* **Nutritional Information:** While not always necessary, including approximate nutritional information (calories, fat, etc.) would be a bonus for health-conscious cooks.
**Overall:**
This is a very good recipe that is well-written, easy to understand, and provides helpful tips and variations. The minor suggestions above are just that – minor – and the recipe is perfectly usable as is. The inclusion of make-ahead and freezing instructions, along with the variety of serving suggestions, makes this a versatile and appealing recipe.
