Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls are a crispy, golden fusion of two beloved classics—Philadelphia cheesesteaks and Asian egg rolls. This crowd-pleasing appetizer features tender marinated steak, sautéed onions, mushrooms, and bell peppers, all tucked into a crispy egg roll wrapper with gooey melted cheese. Perfectly handheld and bursting with flavor, these egg rolls are ideal for game days, parties, or indulgent snacks. With the added option of cream cheese for richness and a spicy dipping sauce for contrast, this dish brings comfort and excitement to the table.

Ingredients

• 1 lb ribeye steak, thinly sliced

• 1 package provolone & mozzarella blend, shredded

• 4 oz Philadelphia cream cheese (optional)

• 1 yellow onion, chopped

• 8 oz mushrooms, chopped

• 1 green bell pepper, chopped

• 1 package egg roll wrappers

• 1 tablespoon olive oil

• 1 egg (for egg wash)

• Neutral frying oil (for deep frying)
  
  

For the marinade:

• ½ tablespoon baking soda

• 1 tablespoon vinegar

• 1 teaspoon sugar

• 1 teaspoon garlic salt

• 1 tablespoon onion powder

• 1 tablespoon crushed rosemary

• 2 tablespoons Worcestershire sauce
  
  

Instructions

1. Marinate the Steak:
   In a mixing bowl, combine baking soda, vinegar, sugar, garlic salt, onion powder, rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak, mix well, and let it marinate for at least 1 hour.

2. Cook the Steak and Vegetables:
   Heat olive oil in a large skillet over high heat. Sauté the marinated steak for 3–5 minutes until browned but still juicy. Remove from the pan. In the same skillet, sauté onions, mushrooms, and green bell pepper for 3–4 minutes. Combine them with the cooked steak in a large bowl.

3. Assemble the Egg Rolls:
   Lay one egg roll wrapper in a diamond shape. Lightly brush the edges with egg wash. Add a spoonful of steak mixture and top with shredded cheese (and a dab of cream cheese if using). Fold the bottom point over the filling, then fold in the sides and roll tightly.

4. Fry the Egg Rolls:
   Heat frying oil to 350°F (175°C) in a deep pot. Fry egg rolls in small batches for 3–4 minutes, turning once, until golden brown. Transfer to a wire rack or paper towels to drain excess oil.

5. Serve:
   Let cool slightly before serving. Pair with your favorite dipping sauce like spicy mayo or creamy ranch.
   
   

Serving and Nutrients

Serving Size: 1–2 egg rolls
Servings: About 10 egg rolls

Nutrition per serving (approximate):

• Calories: 378

• Fat: 16g

• Carbohydrates: 38g

• Protein: 20g
  
  

These egg rolls are best enjoyed fresh and hot, but they also reheat well in the oven. Store any leftovers in an airtight container for up to 3 days and reheat at 350°F to keep the outer shell crispy.