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Cheesesteak Egg Rolls Recipe

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★★★★★

4.8 from 100 reviews

These Cheesesteak Egg Rolls are a crispy, savory twist on the classic Philly cheesesteak. Thinly shaved ribeye steak is cooked with onions and melted cheese, then wrapped in egg roll wrappers and deep-fried to golden perfection. Served hot with your favorite dipping sauces, these egg rolls make an irresistible appetizer or snack.

Ingredients

Scale

Cheesesteak Filling

  • 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

Egg Rolls and Frying

  • 8 egg roll wrappers (roughly 7-inches square), thawed
  • 2 quarts (1.9L) neutral oil for frying such as peanut or vegetable oil

Serving

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

Instructions

  1. Prepare the Steak: If using a whole steak, trim and cut it into roughly 3-inch wide sections and freeze for about 1 hour until firm but not frozen solid. If using pre-sliced steak, proceed to chopping.
  2. Slice the Steak Thinly: Using a sharp knife, shave the steak as thinly as possible against the grain on a biased angle. Mound the thin slices and chop coarsely about 5 times for pre-sliced or 10 times for hand-sliced meat.
  3. Cook Meat and Onions: Heat a 10-inch cast iron or nonstick skillet over medium-high heat for 5 minutes. Add vegetable oil and heat until just smoking. Add the steak and diced onions in an even layer, cook without stirring for 4 to 6 minutes until browned on one side. Then stir frequently to separate meat, cooking until meat is no longer pink and onions are browned, about 2 to 4 minutes more.
  4. Melt the Cheese: Stir in the torn provolone or American cheese, Parmigiano-Reggiano (if using), salt, and pepper. Cook, stirring constantly, until the cheese is melted and mixture is well combined, about 1 to 2 minutes. Turn off heat and let cool slightly, about 15 minutes.
  5. Assemble the Egg Rolls: Fill a small bowl with water. Working with one egg roll wrapper at a time, lay it down so one corner points toward you. Place about 1/8 of the cheese steak filling (approximately a packed 1/4 cup) on the lower half of the wrapper, shaping it into a neat cylindrical form. Moisten the edges of the wrapper with water.
  6. Roll the Egg Rolls: Fold the bottom corner up and over the filling, pressing down. Fold the side corners in over the filling and press gently to seal. Roll the filling up snugly until the wrapper is fully sealed. Place seam-side down on a plate and cover with a damp paper towel. Repeat with remaining wrappers and filling.
  7. Heat the Frying Oil: Line a large plate with triple-layered paper towels. In a large Dutch oven or heavy-bottomed pot, add about 1 1/2 inches of neutral oil and heat over medium-high to 350℉ (175℃).
  8. Fry the Egg Rolls: Using tongs or a spider skimmer, carefully lower 4 egg rolls seam-side down into hot oil. Fry for 4 to 8 minutes, flipping halfway through, until deep golden brown and crispy. Maintain oil temperature between 325℉ and 350℉ (160℃ to 175℃). Transfer fried egg rolls to the paper towel-lined plate to drain.
  9. Repeat Frying: Return oil temperature to 350℉ (175℃) and fry the remaining 4 egg rolls in the same manner. Drain on paper towels.
  10. Serve: Serve hot with your preferred dipping sauce such as cheese sauce, ketchup, or honey-mustard.

Notes

  • Freezing the steak before slicing helps achieve very thin slices for authentic texture.
  • If Parmigiano-Reggiano is unavailable, it can be omitted without major flavor loss.
  • Maintain proper oil temperature to ensure egg rolls cook evenly and remain crispy without absorbing excess oil.
  • Use a spider skimmer or tongs to carefully handle egg rolls for even frying and safety.
  • Leftover egg rolls can be reheated in an oven or air fryer to restore crispness.

Keywords: cheesesteak egg rolls, fried egg rolls, Philly cheesesteak appetizer, crispy egg rolls, savory snacks, steak and cheese egg rolls

Find it online: https://thefoodrecipe.com/cheesesteak-egg-rolls-recipe/