Cheesesteak Eggrolls
A twist on the Philly Cheesesteak!
These Philly cheesesteak egg rolls are made with rib eye steak, onions, peppers and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game day snack!
I love a good Philly cheesesteak sandwich, and these egg rolls have the same delicious and savory flavors inside a crispy wrapper. If you also happen to love Philly cheesesteak, be sure to try my Philly Cheesesteak Pasta and Philly Cheesesteak Stuffed Peppers.
Cheesesteak Egg Rolls are basically the perfect fusion of American fast food and Chinese fast food in one. We love this recipe because they’re so easy to make (and cheap!! No ribeyes needed here, ground beef for the win!) and you can make enough for dinner tonight and then freeze an additional giant batch for the next three times you crave them!
This Philly Cheesesteak Egg Rolls Recipe might just be the most addicting way to devour Philly Cheesesteaks – or Egg Rolls – Ever. The egg rolls are stuffed with juicy steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to cheesy perfection. They make the perfect melty, cheesy snack or party appetizer or even fun dinner! These Philly Cheesecake Egg Rolls also freeze super well (instructions included) for a quick and convenient heat and eat meal, snack or appetizer!
Ingredients
6 pieces Steak Um Sliced Steaks (Frozen) Or 1/2 Pound Very Very Thinly Sliced Ribeye
1 Tablespoon Vegetable Oil
1 whole Vidalia Onion, Chopped
3 slices American Cheese, Cut Into 3 Strips Each
6 whole Eggroll Wrappers
1 cup Cheese Whiz For Dipping
½ cups Banana Peppers
Small Bowl Of Water For Wetting Your Fingers
Vegetable Oil, For Frying
Ingredients
6 pieces Steak Um Sliced Steaks (Frozen) Or 1/2 Pound Very Very Thinly Sliced Ribeye
1 Tablespoon Vegetable Oil
1 whole Vidalia Onion, Chopped
3 slices American Cheese, Cut Into 3 Strips Each
6 whole Eggroll Wrappers
1 cup Cheese Whiz For Dipping
½ cups Banana Peppers
Small Bowl Of Water For Wetting Your Fingers
Vegetable Oil, For Frying
Preparation
This will make 6 eggrolls, cut them in half to serve as an appetizer, or serve with some potato fries and call it a meal! They will fill you up!
Saute the onions in a bit of butter until tender, about 3 minutes. Set aside.
Cook the steak – it cooks quickly takes just about a minute. Do it in batches so as not to crowd. Blot the steak dry to remove some of the grease.
Place about 1 steak’s worth of meat on an eggroll wrapper, sprinkle with about a teaspoon of sauteed onion and 1/3 of a slice of cheese. Roll up the eggroll. Dip your finger in water and run it along the edge of the wrapper to moisten, then seal. Do the same with the ends…press together to close and fold in the sides to make small triangles, moisten to close. Set aside on a plate, repeat the process with the remaining wrappers and ingredients.
Heat your oil (to 375 F) for frying. Fry for less than a minute (especially if using a fryer). You just want the eggroll to get crispy and golden brown. Drain on a paper towel-lined plate until you are finished with all of the frying.
Serve with banana peppers and some warmed Cheese Whiz for dipping…feel guilty later!
Note:
Some readers have mentioned issued with the caramel sauce leaking through the spring form pan while baking. To avoid a mess, place a rimmed baking sheet on the oven rack below the cheesecake to catch any drips.
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