If you’re a fan of the iconic Philadelphia cheesesteak, get ready to fall in love with a new twist on this beloved dish: Philadelphia Cheesesteak Eggrolls. These crispy, golden-brown eggrolls are filled with all the classic flavors of a traditional cheesesteak, making them the perfect appetizer or snack for any occasion.
The crispy exterior provides a satisfying crunch, while the savory filling of tender beef, sautéed onions, and gooey cheese creates a mouthwatering experience in every bite. They’re easy to prepare, making them a fantastic choice for entertaining or a fun family dinner.
Helpful Tips
- Prep Your Ingredients: For the best results, make sure to have all your ingredients prepped and ready to go before you start assembling the eggrolls. Thinly slice the ribeye steak, onions, and bell peppers to ensure they cook evenly and fit nicely inside the wrappers.
- Don’t Overfill: When filling the eggroll wrappers, be careful not to overstuff them. A small amount of filling goes a long way, and overfilling can cause the wrappers to tear or burst during frying. Aim for about 2 tablespoons of filling per eggroll for the perfect balance.
- Fry in Batches: To achieve that perfect crispy texture, fry the eggrolls in small batches. This prevents overcrowding in the pan, allowing the eggrolls to cook evenly and become golden brown. Make sure the oil is hot enough before adding the eggrolls to ensure they fry properly.
Philadelphia Cheesesteak Eggrolls are a delicious and fun way to enjoy the flavors of a classic cheesesteak in a portable, crispy form. Easy to make and packed with flavor, these eggrolls are sure to become a favorite in your appetizer rotation. Get ready to impress your friends and family with this tasty twist on a beloved classic!
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Philadelphia Cheesesteak Eggrolls
the flavors of a classic cheesesteak in a portable, crispy form.
Ingredients
- 1 pound flank steak or other steak chopped
- 1 large green bell pepper chopped
- 1 onion chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces velvetta slices or mozzarella cheese cut into strips
- 12 egg roll wrappers
- 1 egg beaten
- Optional: Cheez Whiz for dipping
Instructions
- Heat oil in a large skillet over medium heat. Cook bell pepper and onions until cooked down, about 5 minutes. Add the steak and cook until no longer pink. Stir in the salt and pepper.
- Set the egg roll wrappers out on the work surface with an end pointing toward you. Fill each with about ¼ cup of the beef mixture. Place the cheese on top.
- Brush some of the beaten egg along the edges of the wrapper. This will help it stick better.
- Fold the slides of the wrapper in toward the center, then fold the end nearest you over the top and roll tightly.
- Heat oil in a skillet to 350 degrees F. Add the eggrolls and cool on each side until golden. Remove to a wire rack to cool.
- Serve with warmed Cheez Whiz for dipping, if you want.
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Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.