Introduction

Get ready to experience a culinary mash-up that’s about to become your new favorite obsession: Cheesesteak-Style Egg Rolls! Imagine the iconic, savory flavors of a classic Philly cheesesteak – thinly sliced beef, sautéed onions, and gooey melted cheese – all tucked inside a perfectly crisp, golden-fried egg roll wrapper. This isn’t just an appetizer; it’s a revelation, offering all the beloved taste of a cheesesteak in a fun, portable, and utterly addictive package. It’s the ultimate party food, game-day snack, or even a delightful twist on dinner.

The appeal of these crispy pockets of joy is undeniable. They take a beloved American sandwich and cleverly “egg roll-ify” it, joining a popular trend in fusion cuisine that marries comfort food with the irresistible crunch of an egg roll. This recipe offers a fantastic way to enjoy those familiar, comforting flavors in a new and exciting format that’s perfect for sharing (or not, we won’t judge!). Whether you’re a seasoned chef or a kitchen novice, you’ll find this recipe straightforward to follow, culminating in a dish that’s guaranteed to impress and satisfy every single time.

From the first crispy bite to the savory, cheesy filling, these Cheesesteak-Style Egg Rolls deliver a symphony of textures and tastes. We’ll guide you through every step, from selecting the perfect ingredients to mastering the art of folding and frying, ensuring your egg rolls are golden, crunchy, and bursting with flavor. Prepare to transform your appetizer game and discover a delicious new way to enjoy the classic cheesesteak.

Nutritional Information

Per serving (approximate values):

• Calories: 320
• Protein: 18g
• Carbohydrates: 25g
• Fat: 16g
• Fiber: 2g
• Sodium: 580mg

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 pound thinly sliced beef (ribeye, flank steak, or sirloin, preferably shaved steak)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 4 ounces provolone cheese, shredded or thinly sliced
• 4 ounces American cheese, shredded or thinly sliced
• 20-24 egg roll wrappers
• 1 egg, beaten (for egg wash)
• 4-6 cups vegetable oil, canola oil, or peanut oil for frying
• Optional: 1 tablespoon Worcestershire sauce for filling
• Optional: A splash of beef broth for filling

Instructions

1. Prepare the Vegetables: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced yellow onion and green bell pepper. Sauté, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and lightly caramelized. Remove the cooked vegetables from the skillet and set aside in a bowl.
2. Cook the Beef: Add the thinly sliced beef to the same skillet, increasing the heat slightly if necessary. Cook, breaking up the meat with a spatula, until it is fully browned and no longer pink, typically 3-5 minutes. If using shaved steak, it will cook very quickly. Drain any excess grease from the pan.
3. Combine Filling Ingredients: Return the sautéed onions and peppers to the skillet with the cooked beef. Add the garlic powder, salt, and black pepper. Stir to combine thoroughly. If desired, add 1 tablespoon of Worcestershire sauce and/or a splash of beef broth for an extra layer of flavor.
4. Melt the Cheese: Reduce the heat to low. Add the shredded provolone and American cheeses over the meat and vegetable mixture. Stir gently until the cheeses are fully melted and incorporated into the filling, creating a gooey, cohesive mixture. Remove the skillet from the heat and let the filling cool slightly, making it easier to handle.
5. Prepare for Assembly: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Have your beaten egg wash ready in a small bowl.
6. Fill the Wrapper: Place about 2-3 tablespoons of the cheesesteak filling in a line just below the center of the wrapper, leaving space on both sides. Do not overfill, as this can make sealing difficult and cause the egg rolls to burst during frying.
7. Fold the Egg Roll:
   1. Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly.
   2. Fold the left and right corners towards the center, creating an envelope shape.
   3. Brush a little egg wash on the top corner of the wrapper.
   4. Roll the wrapper tightly from the bottom towards the top corner, ensuring the filling is enclosed and the roll is firm. Seal the top corner firmly with the egg wash.
8. Repeat Assembly: Continue this process with the remaining wrappers and filling until all the egg rolls are assembled. Place the finished egg rolls on a baking sheet lined with parchment paper, ensuring they don’t touch each other to prevent sticking.
9. Heat the Frying Oil: Pour 4-6 cups of vegetable, canola, or peanut oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature; maintaining a consistent temperature is crucial for crispy, non-greasy egg rolls.
10. Fry the Egg Rolls: Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides.
11. Drain Excess Oil: Remove the fried egg rolls from the oil and place them on a wire rack set over paper towels to drain any excess oil. This step is important for maintaining crispiness.
12. Serve: Allow the egg rolls to cool for a few minutes before serving, as the filling will be very hot. Serve immediately with your favorite dipping sauces.

Cooking Tips and Variations

Achieving the perfect Cheesesteak-Style Egg Roll is all about technique and a little bit of creativity. Here are some pro tips and variations to elevate your homemade egg rolls to perfection.

Meat Prep is Key: The authenticity of a cheesesteak lies in its thinly sliced beef. If you’re slicing your own meat (ribeye, flank, or sirloin), freeze it for about 15-20 minutes before slicing. This firms up the meat, making it much easier to get those super-thin, almost shaved cuts that are ideal for the filling. Alternatively, many grocery stores sell pre-shaved steak, which is a fantastic time-saver. Don’t be afraid to break up the cooked beef into smaller pieces in the pan – this ensures a more even distribution of meat in each bite.

The “Wiz” Factor and Cheese Blends: While traditional cheesesteaks often feature Cheez Whiz for its iconic gooeyness, for egg rolls, a blend of shredded provolone and American cheese works beautifully, offering both melt and classic flavor. You can absolutely experiment! A sharp cheddar can add a tang, while mozzarella boosts the stretchiness. For an extra rich and creamy texture, you could even stir in a tablespoon or two of cream cheese with the other cheeses. If you’re a purist, a good quality white American cheese is surprisingly good for melt and flavor.

Wrapper Wisdom: Egg roll wrappers can dry out quickly. Keep them covered with a damp paper towel or plastic wrap while you’re assembling, especially if you’re working in batches. Don’t overfill the wrappers; about 2-3 tablespoons of filling is usually plenty. Overfilling can lead to tears during folding or bursting during frying. A tight, even roll is crucial for a perfectly crispy exterior and to prevent filling from escaping.

Frying Alternatives for Healthier Options: While deep-frying yields the crispiest results, you have other excellent options.

• Air Frying: For a lighter take, preheat your air fryer to 375°F (190°C). Lightly brush or spray the assembled egg rolls with oil. Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary based on your air fryer model.
• Baking: Preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper. Lightly brush or spray with oil. Bake for 15-20 minutes, flipping halfway, until golden and crisp. While not as crunchy as deep-fried, they are still delicious.

Make-Ahead Magic: You can prepare the cheesesteak filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to make the egg rolls, simply reheat the filling gently before assembly. You can also assemble the egg rolls completely and freeze them uncooked. Lay them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time, or air fry/bake as directed.

Flavor Boosters: Don’t underestimate the power of a few extra ingredients to deepen the flavor. A splash of Worcestershire sauce in the filling adds a savory, umami depth. A little beef broth can help keep the filling moist and flavorful. For a spicy kick, add a pinch of red pepper flakes to the filling or serve with a sriracha-infused dipping sauce. Caramelizing the onions slightly more can also add a wonderful sweetness that balances the savory beef and cheese.

Safety First with Hot Oil: When deep-frying, always be cautious. Use a deep, heavy-bottomed pot to prevent oil from splattering. Never leave hot oil unattended. If oil starts to smoke, turn off the heat immediately. Always lower egg rolls into the oil gently and away from you to avoid splashes. Have a fire extinguisher nearby, just in case.

By keeping these tips in mind, you’ll be well on your way to crafting perfectly crispy, flavor-packed Cheesesteak-Style Egg Rolls every time, whether you stick to the classic deep-fried method or opt for a lighter alternative.

Storage and Reheating

Proper storage and reheating are key to enjoying your Cheesesteak-Style Egg Rolls beyond the initial serving, ensuring they retain as much of their deliciousness and crispiness as possible.

Storage:
Once your egg rolls have cooled completely to room temperature, place them in an airtight container. You can layer them with parchment paper in between to prevent sticking. Store them in the refrigerator for up to 3-4 days. It’s important that they are completely cooled before storing, as warmth can create condensation, leading to sogginess.

Reheating:
Reheating egg rolls in a microwave is generally not recommended, as it will make them soft and rubbery, losing all their glorious crispiness. The best methods for reheating are those that allow the exterior to crisp up again.

• Oven: This is the preferred method for reheating. Preheat your oven to 350-375°F (175-190°C). Place the egg rolls on a baking sheet in a single layer. Bake for 10-15 minutes, or until they are heated through and the wrapper is crispy again. For extra crispiness, you can lightly brush them with a tiny bit of oil before baking.
• Air Fryer: An air fryer is another excellent option for reheating. Preheat your air fryer to 350°F (175°C). Place the egg rolls in the air fryer basket in a single layer, ensuring they don’t overlap. Cook for 5-8 minutes, flipping halfway, until they are hot and crispy.
• Toaster Oven: A toaster oven works similarly to a conventional oven for smaller batches. Follow the same temperature and time guidelines as for oven reheating.
• Skillet: If you only have a few egg rolls, you can reheat them in a dry skillet over medium heat. Cook, turning frequently, for about 5-7 minutes until heated through and crispy. Be careful not to burn them.

Freezing Cooked Egg Rolls:
While best enjoyed fresh, cooked egg rolls can be frozen. Once completely cooled, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be stored for up to 1-2 months. To reheat from frozen, follow the oven or air fryer instructions, adding about 5-10 minutes to the cooking time.

Frequently Asked Questions

What kind of beef is best for Cheesesteak Egg Rolls?

For the most authentic cheesesteak flavor and texture, thinly sliced ribeye steak is ideal. However, flank steak or sirloin can also be used. The key is to slice the beef as thinly as possible; freezing the meat for 15-20 minutes before slicing can make this much easier. Many grocery stores also sell pre-shaved steak, which is incredibly convenient.

Can I make these egg rolls without deep frying?

Absolutely! While deep-frying yields the crispiest result, you can achieve a delicious and healthier version using an air fryer or by baking them in the oven. For air frying, brush with oil and cook at 375°F (190°C) for 8-12 minutes, flipping halfway. For baking, brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.

What are some good dipping sauces for Cheesesteak Egg Rolls?

The possibilities are endless! Classic options include ketchup, spicy ketchup, or a warm cheese sauce (like a homemade Cheez Whiz-style sauce). Other popular choices are sriracha mayo for a kick, ranch dressing, or a sweet and tangy honey mustard. For a unique twist, you could even create a homemade “cheesesteak” dipping sauce by blending a little sautéed onion and beef broth into a creamy base.

Can I prepare the filling in advance?

Yes, you can definitely prepare the cheesesteak filling ahead of time. Cook the beef, onions, and peppers, and combine with the cheese. Let it cool completely, then store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to assemble the egg rolls, gently reheat the filling before using it. This makes the assembly process much quicker and is great for party prep.