Description
Crispy egg rolls stuffed with classic Philly cheesesteak filling—tender beef, sautéed peppers and onions, and melty cheese—perfect as an appetizer or game-day snack.
Ingredients
- 1 lb beef sirloin or shaved steak, thinly sliced
- 1 tbsp olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded provolone or mozzarella cheese
- 12 egg roll wrappers
- Water, for sealing wrappers
- Vegetable oil, for frying
- Optional: ketchup or cheese sauce for dipping
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add beef, season with salt and pepper, and cook until just browned.
- Add bell pepper, onion, and garlic; sauté until softened.
- Remove from heat and let mixture cool slightly.
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Spoon beef mixture onto the center and top with cheese.
- Fold bottom corner over filling, fold in sides, and roll tightly; seal edges with water.
- Repeat with remaining wrappers.
- Heat vegetable oil to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes until golden brown and crispy.
- Drain on paper towels and serve warm with dipping sauce.
Notes
- Do not overfill egg rolls to prevent bursting.
- Can be air-fried at 380°F for 10–12 minutes.
- Freeze uncooked egg rolls for later use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American