Cheesesteak Eggrolls Recipe
If you’re looking to combine the bold flavors of a classic Philly cheesesteak with the satisfying crunch of an egg roll, this recipe is for you. Perfect as an appetizer or a snack, these Cheesesteak Eggrolls are easy to make and full of flavor.
Ingredients (Serves 8)
8 Egg roll wrappers
8 Slices provolone cheese
1 lb. steak strips, cut into small cubes
1 green pepper, diced
1 onion, diced
1 tbsp. olive oil
1 large egg, beaten
McCormick Montreal steak seasoning (to taste)
Vegetable oil, for frying
Instructions
Prepare the Filling:
Heat olive oil in a skillet over medium-high heat.
Add the steak strips, diced onion, and green pepper. Sauté until the beef is cooked through and the vegetables are soft.
Season the mixture with steak seasoning to taste, and drain any excess fat. Set the filling aside to cool slightly.
Assemble the Eggrolls:
Lay the egg roll wrappers on a flat surface.
Brush the outer edges of each wrapper with the beaten egg, which will help them seal.
Place a spoonful of the meat mixture in the center of each wrapper, avoiding the edges.
Add a slice of provolone cheese, folded in half, on top of the filling.
Wrap the Eggrolls:
Fold in the sides of the wrapper over the filling, then fold up the bottom.
Roll the wrapper tightly around the filling, folding down the top edge to seal it completely.
Fry the Eggrolls:
Heat a few inches of vegetable oil in a deep skillet or wok over medium-high heat.
Carefully place the eggrolls in the hot oil, frying them until they turn golden brown and crispy on all sides.
Once cooked, remove and drain them on a paper towel-lined plate.
Serve and Enjoy: These Cheesesteak Eggrolls are best served warm. Pair with your favorite dipping sauce for extra flavor.