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Melany

Crispy Philly Cheesesteak Egg Rolls: A Perfect Fusion Snack

What do you get when you combine the savory goodness of a classic Philly cheesesteak with the crunch of an egg roll? Pure magic. These Crispy Philly Cheesesteak Egg Rolls are packed with tender ribeye steak, melty cheese, and sautéed vegetables, all wrapped in a golden, crispy shell. Perfect for parties, game-day snacks, or a fun dinner, they’re a flavor-packed treat that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 egg rolls
Course: Appetizer/Snack
Cuisine: Fusion
Ingredients Method

Ingredients
  

For the Egg Rolls:
  • 1 lb ribeye steak thinly sliced
  • 1 package shredded provolone and mozzarella cheese blend
  • 4 oz cream cheese optional
  • 1 yellow onion chopped
  • 8 oz mushrooms chopped
  • 1 green bell pepper chopped
  • 1 package egg roll wrappers
  • 1 tbsp olive oil for sautéing
  • Neutral frying oil for deep frying
  • 1 egg for egg wash
For the Marinade:
  • ½ tbsp baking soda
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 1 tsp garlic salt
  • 1 tbsp onion powder
  • 1 tbsp crushed rosemary
  • 2 tbsp Worcestershire sauce

Method
 

Prepare the Marinade:
  1. In a bowl, combine baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour.
2. Sauté the Steak:
  1. Heat olive oil in a skillet over medium-high heat. Add the marinated steak and cook for 3-5 minutes until cooked through. Remove the steak from the skillet and set aside.
3. Cook the Vegetables:
  1. Using the same skillet, sauté the chopped onion, mushrooms, and green bell pepper for 3-4 minutes until softened. Combine the cooked vegetables with the steak.
4. Assemble the Egg Rolls:
  1. Lay an egg roll wrapper flat on a clean surface.
  2. Place a spoonful of the steak and vegetable mixture in the center.
  3. Sprinkle shredded cheese on top and add a dollop of cream cheese, if using.
  4. Fold in the sides of the wrapper, then roll tightly, sealing the edges with egg wash.
5. Fry the Egg Rolls:
  1. Heat neutral frying oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.

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