Loaded Philly Cheesesteak Egg Rolls

• 8 oz thinly sliced ribeye steak
• 1/2 medium onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1/4 tsp black pepper
• 8 egg roll wrappers
• 1/2 cup shredded provolone cheese
• 1/4 cup shredded mozzarella cheese
• 1 egg, beaten
• Oil for frying

Steps

1. 1 In a skillet, cook steak, onion, bell pepper, and garlic until steak is browned and vegetables are tender.
2. 2 Season with soy sauce, Worcestershire sauce, and black pepper.
3. 3 Let the mixture cool slightly, then stir in the cheeses.
4. 4 Lay an egg roll wrapper on a clean surface. Place a spoonful of filling near one corner.
5. 5 Fold the bottom corner over the filling, then roll up, folding in the sides to encase the filling.
6. 6 Brush each egg roll with beaten egg.
7. 7 Heat oil in a deep skillet or wok and fry egg rolls until golden brown, about 3-4 minutes per side.
8. 8 Drain on paper towels and serve hot.

Equipment

• Skillet
• Deep skillet or wok for frying
• Slotted spoon

Variations

• Add mushrooms or hot peppers for extra Philly flair.
• Use chicken instead of beef for a poultry twist.

Substitutions

• Use flank steak if ribeye is unavailable.
• Substitute cheddar cheese if you can't find provolone or mozzarella.

Pairings

• Classic French fries
• Garlic bread

Nutrition

Tips

• Keep egg rolls sealed tightly to prevent filling from leaking.
• For a quicker cook, bake at 375°F for 15-20 minutes after a quick brush with oil.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding a minute to the cook time.

Serving Suggestions

• Serve with your favorite steak sauce or a drizzle of melted cheese sauce.
• Pair with a fresh coleslaw for a crunchy contrast.

FAQ