Description
These Philly Cheesesteak Egg Rolls are crispy, cheesy, and packed with flavor! Made with thinly sliced marinated steak, sautéed peppers, onions, mushrooms, and jalapeños, then wrapped in a crunchy egg roll shell and fried to perfection. Serve them with queso blanco or your favorite dipping sauce for an irresistible appetizer or game-day snack!
Ingredients
Units
Scale
For the Egg Rolls:
- 12–14 egg roll wrappers
- 1 egg, whisked with 1 tbsp water
- 1 quart canola or vegetable oil (for frying)
For the Steak Marinade:
- 1 lb top sirloin or flank steak, thinly sliced across the grain
- 1/3 cup zesty Italian dressing
- 2 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4–1/2 tsp red pepper flakes
For the Filling:
- 8 oz mushrooms, sliced (optional)
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1–2 jalapeños, deveined, seeded, and sliced
- 2 cups shredded provolone cheese
- 1 cup freshly shredded sharp cheddar cheese
Instructions
Marinate the Steak:
- In a glass bowl or freezer bag, whisk together Italian dressing, Worcestershire sauce, garlic, salt, pepper, and red pepper flakes.
- Add the thinly sliced steak, toss to coat, and marinate at room temperature for 30 minutes (or refrigerate up to overnight).
2. Cook the Steak & Vegetables:
- Heat 1 tbsp vegetable oil over medium-high heat in a large skillet.
- Pat excess marinade off the steak and add it to the skillet. Cook undisturbed for 1 minute, then continue cooking while stirring for 1-2 minutes until no longer pink.
- Transfer the cooked steak to a fine mesh strainer and press down to remove excess liquid. Set aside.
3. Sauté the Vegetables:
- (Optional) In the same skillet, heat 1 tbsp olive oil and sauté mushrooms for 3-5 minutes until golden. Transfer to a paper towel-lined plate.
- Add another 1 tbsp olive oil to the skillet and sauté peppers, onions, and jalapeños for 6-8 minutes, until softened.
4. Assemble the Egg Rolls:
- In a food processor, pulse the steak, peppers, onions, jalapeños, and mushrooms a few times until roughly chopped (or chop by hand).
- Lay an egg roll wrapper with one point facing you.
- Place 3 tbsp shredded cheese in the center, then top with ¼ cup of the steak mixture.
- Fold the bottom corner over the filling, then roll up, folding the sides toward the center as you go.
- Brush the edges with egg wash to seal.
- Place on a nonstick surface (parchment paper/nonstick mat) and cover with a damp towel to prevent drying.
- Repeat with the remaining wrappers.
5. Cook the Egg Rolls:
To Fry (Recommended for Crispiness):
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry 3-4 egg rolls at a time, turning occasionally, until golden brown (about 3 minutes).
- Transfer to a paper towel-lined plate to drain excess oil.
To Bake:
- Preheat oven to 425°F (218°C).
- Lightly spray a baking rack, place it over a baking sheet, and arrange egg rolls on top.
- Lightly spray egg rolls with cooking spray and bake for 10-15 minutes, or until golden brown.
6. Serve & Enjoy:
- Serve immediately with queso blanco, ranch dressing, or your favorite dipping sauce!
Notes
- Make-Ahead: Assemble egg rolls up to 24 hours in advance, cover tightly, and refrigerate.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry or bake from frozen, adding extra time as needed.
- Air Fryer Option: Spray egg rolls with cooking spray and air fry at 375°F for 8-10 minutes, flipping halfway.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg