Name: Cheesesteak Egg Rolls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 8 ounces (225g) boneless ribeye steak or skirt steak or store-bought pre-sliced ribeye; 1 tablespoon (15ml) vegetable oil or other neutral oil; 1/4 medium yellow onion (2 ounces; 57g), cut into 1/4-inch dice; 4 thin slices provolone cheese or American cheese (about 3 ounces; 80g), torn into 1-inch pieces, divided; 1 tablespoon grated Parmigiano-Reggiano cheese (optional); 1/2 teaspoon Diamond Crystal kosher salt (use half as much table salt by volume); Pinch freshly ground black pepper; 8 egg roll wrappers (roughly 7-inches square), thawed; 2 quarts (1.9L) neutral oil for frying such as peanut or vegetable oil; Cheese sauce, ketchup, honey-mustard sauce, or your preferred sauce for dipping

Introduction

Cheesesteak egg rolls are a delicious twist on the classic Philly cheesesteak, wrapped in crispy egg roll wrappers for a perfect handheld snack. Packed with savory steak, melted cheese, and onions, these egg rolls offer a satisfying crunch and rich flavor that’s perfect for sharing or a fun appetizer.

The image shows seven golden-brown crispy spring rolls arranged on a large white plate with a light blue texture. One spring roll is cut open, revealing a filling of finely chopped meat with a slightly darker brown color inside. Next to the spring rolls is a small white bowl filled with creamy white dipping sauce. A woman's hand is holding one spring roll dipped halfway into the sauce, with the sauce thickly coating the end. In the background, a small white bowl of red sauce sits on a white marbled surface, along with a small white plate holding one whole spring roll and some green napkins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (225g) boneless ribeye steak or skirt steak, or store-bought pre-sliced ribeye

1 tablespoon (15ml) vegetable oil or other neutral oil

1/4 medium yellow onion (2 ounces; 57g), cut into 1/4-inch dice

4 thin slices provolone cheese or American cheese (about 3 ounces; 80g), torn into 1-inch pieces, divided

1 tablespoon grated Parmigiano-Reggiano cheese (optional)

1/2 teaspoon Diamond Crystal kosher salt (use half as much if using table salt)

Pinch freshly ground black pepper

8 egg roll wrappers (roughly 7-inches square), thawed

2 quarts (1.9L) neutral oil for frying such as peanut or vegetable oil

Cheese sauce, ketchup, honey-mustard sauce, or your preferred sauce for dipping

Instructions

Step 1: If using a whole steak, trim and cut it crosswise into roughly 3-inch wide sections. Freeze until firm but not frozen solid, about 1 hour. For pre-sliced steak, proceed to step 2.

Step 2: Using a sharp knife, shave the steak as thinly as possible on a biased angle against the grain. Pile the shaved meat on a cutting board and chop coarsely about 5 times for store-bought sliced meat or 10 times for hand-sliced.

Step 3: Heat an empty 10-inch cast iron or nonstick skillet over medium-high heat for 5 minutes. Add vegetable oil and heat until just smoking. Add meat and diced onions in an even layer; cook without stirring until well browned on one side, 4 to 6 minutes.

Step 4: Stir frequently and cook until meat and onions are browned and meat is no longer pink, about 2 to 4 minutes more.

Step 5: Add torn provolone or American cheese, Parmesan cheese if using, salt, and pepper. Stir constantly until cheese melts and mixture is well combined, 1 to 2 minutes. Turn off heat and let cool slightly, about 15 minutes.

Step 6: Fill a small bowl with water. Working with one egg roll wrapper at a time, place it on the counter with one corner pointing toward you. Spoon about 1/8 of the filling (around 1/4 cup) onto the lower half and shape it into a neat cylinder.

Step 7: Moisten the edges of the wrapper with water using your fingertips. Fold the bottom corner up and over the filling, then fold in both side corners. Roll tightly until fully sealed. Place seam-side down on a tray and cover with a damp paper towel. Repeat with remaining wrappers.

Step 8: Line a large plate with a triple layer of paper towels. In a large Dutch oven or heavy-bottomed pot, heat 2 quarts of neutral oil to 350℉ (175℃), about 1 1/2 inches deep.

Step 9: Fry 4 egg rolls at a time, seam-side down, turning halfway through, until deep golden brown, 4 to 8 minutes. Adjust heat to keep oil between 325 and 350℉ (160 to 175℃).

Step 10: Using tongs or a spider skimmer, transfer fried egg rolls to the prepared plate. Return oil to temperature and fry remaining egg rolls. Serve warm with your preferred dipping sauce.

Tips & Variations

Freezing the steak slightly before slicing helps achieve ultra-thin slices for a tender filling.

Try adding sautéed peppers or mushrooms to the filling for extra flavor and texture.

Substitute provolone with mozzarella or cheddar if you prefer a different cheese taste.

If you don’t have a deep fryer, use a heavy pot and a thermometer to monitor oil temperature carefully.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the cheesesteak filling a day in advance and refrigerate it. Just let it come to room temperature before assembling the egg rolls for easier handling.

What’s the best oil for frying these egg rolls?

Neutral oils with high smoke points like peanut, vegetable, or canola oil work best to create a crisp exterior without imparting unwanted flavors.