Description
These golden-brown Crispy Steak and Cheese Egg Rolls transform the classic Philly cheesesteak into an irresistible hand-held appetizer. Featuring tender ribeye steak, caramelized onions, and bell peppers wrapped in a crunchy exterior with melty provolone cheese, they’re perfect for game day gatherings or as an impressive starter. The familiar savory flavors of a traditional cheesesteak are enhanced by garlic and Worcestershire sauce, while the contrasting textures of the crispy shell and juicy filling make each bite a delicious experience.
Ingredients
1 pound ribeye steak, thinly sliced
1 tablespoon olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper
8 ounces provolone cheese, shredded
12–14 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying
Optional: ¼ teaspoon red pepper flakes
Instructions
Cook the steak:
Heat olive oil in a skillet over medium-high heat. Cook thinly sliced ribeye for 2-3 minutes until just browned. Set aside.
Sauté vegetables:
In the same skillet, add butter, then cook onions and peppers for 4-5 minutes until softened. Add garlic and cook 30 seconds more.
Combine filling:
Return steak to skillet with vegetables. Add Worcestershire sauce, salt, pepper, and optional red pepper flakes. Stir to combine and cool for 5 minutes.
Assemble egg rolls:
Place 2-3 tablespoons of filling slightly below center of each wrapper, top with cheese. Fold bottom corner over filling, fold in side corners, brush top corner with egg, and roll to seal.
Fry the egg rolls:
Heat oil to 350°F. Fry egg rolls in batches for 2-3 minutes, turning occasionally, until golden brown and crispy.
Drain and serve:
Transfer to paper towel-lined plate to drain. Serve warm with your favorite dipping sauce.