Here’s a delicious twist on Philly Cheesesteaks: Philly Cheesesteak Egg Rolls—crispy outside, cheesy, savory inside

Philly Cheesesteak Egg Rolls

Ingredients (makes ~8–10 egg rolls)

Filling

• 1 lb ribeye steak or sirloin, thinly sliced
• 1 cup onions, thinly sliced
• 1 cup bell peppers (green, red, or yellow), thinly sliced
• 2 cloves garlic, minced
• 1 cup provolone or mozzarella cheese, shredded
• 1 tbsp soy sauce (optional, for seasoning)
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste
• 2 tsp olive oil

Egg Rolls

• 8–10 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Instructions

1. Cook the filling
   • Heat olive oil in a skillet over medium-high heat.
   • Sauté onions and peppers until soft, 3–4 minutes.
   • Add garlic and cook 30 seconds.
   • Add thinly sliced steak, salt, pepper, Worcestershire sauce, and soy sauce. Cook until steak is browned but still tender (~3–4 minutes).
   • Remove from heat and let cool slightly. Stir in shredded cheese.
2. Assemble egg rolls
   • Place an egg roll wrapper on a clean surface, corner facing you (diamond shape).
   • Spoon 2–3 tbsp of filling near the bottom corner.
   • Fold bottom corner over filling, fold in the sides, roll tightly, and seal the top corner with beaten egg.
3. Fry
   • Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
   • Fry egg rolls 2–3 minutes per side until golden brown. Drain on paper towels.
4. Serve
   • Serve hot with ranch, spicy mayo, or cheese sauce for dipping.

Pro Tips

• Thinly slice the steak: Freeze for 15 minutes before slicing to make it easier.
• Cheese choice: Provolone, mozzarella, or even American cheese works.
• Air fryer option: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway for a lighter version.
• Make ahead: Assemble and freeze uncooked egg rolls; fry or bake directly from frozen.
  
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