Perfect Party Food or Game Day Handheld: Philly Cheesesteak Egg Rolls for the Win!
The air outside is finally cooler, the weekend is here, and we love nothing better than inviting friends over to watch college football on a Saturday. While people always generously show up with chips, veggie trays, and brownies, I like to provide a few heartier, warm snacks and items. Chili in the crockpot is easy, but it’s nice to have some handhelds. Philly Cheesesteak Egg Rolls are perfect!
Much like Buffalo Chicken Nachos or BBQ Pizza, Philly Cheesesteak Egg Rolls combine two fairly different cuisines. The fusion of a classic Philly Cheesesteak and a hot, crispy egg roll makes for a great snack. So, who came up with it? That’s the million-dollar question. Of course, the original Philly Cheesesteak is from Philadelphia. But a few different chefs claim to have come up with the egg roll version back in the 1990s and 2000s. Regardless, they’re easily prepared at home for any kind of gathering.
If you like a Philly Cheesesteak sandwich, you will love the egg roll version. You get the tender steak, the cheese, the grilled onions & peppers—but without the mess or big serving! All the flavors are encased in a deliciously crispy blanket of egg roll wrapper. They work as an appetizer, or you can serve them with fries to make a meal.
Deep Frying Safety Tips
While deep frying produces tasty, crispy, crave-able snacks, you need to use some caution whenever cooking with large amounts of hot oil. First of all, make sure you choose a pan or pot that is much deeper than the actual amount of oil. Secondly, consider using a splatter screen on top of your pot. Once you place the egg rolls in the hot oil, just place the splatter screen on top, not touching the oil. Finally, always use oven mitts and watch the egg rolls carefully while they’re frying. Doing so can prevent painful burns from splatters or handling the cooked egg rolls.
FAQs & Tips
How to Make Ahead and Store?
Philly Cheesesteak Egg Rolls are best enjoyed hot and fresh. However, if you’re prepping for a big event, there is a make-ahead option. Prepare the egg rolls as directed. Let them cool on a room-temperature baking sheet. Once they’re cool, wrap each egg roll in foil and place in a large resealable plastic bag. You can freeze them for up to 2 months. When you’re ready to serve, simply let them thaw overnight in the fridge. Then, unwrap and place the egg rolls in a preheated 425-degree oven for about 10-15 minutes.
Tip: How to Get Super Thinly Sliced Steak
For a Philly Cheesesteak and for Philly Cheesesteak Egg Rolls, you want steak that is sliced paper-thin. A quick, easy way to make this happen is to put your ribeye steaks in the freezer for about 20-30 minutes before slicing. With the raw meat a bit firmer and a sharpened knife, you can produce perfectly thin pieces.
Egg Roll Wrapper Magic
While you are assembling the egg rolls, keep the wrappers covered with a damp paper towel to prevent them from drying out. You want to keep the wrappers pliable. Additionally, you can keep a little bowl of egg whites nearby to dab at the seams if just water isn’t cutting it. Your goal is to have tight, sealed egg rolls going into the hot oil. Nobody wants an egg roll explosion!
Serving Suggestions
To serve, arrange them on a tray and place it near a bowl of Homemade Ranch Dressing for dipping. If Philly Cheesesteak Egg Rolls are the main dish, serve them with french fries for a hearty meal. For a party or game day, they pair well with other appetizers like Loaded Nachos, Mozzarella-Stuffed Meatballs, or Healthy Buffalo Chicken Dip (a nod to eating healthy never hurts, right?). Even simple things like potato chips and dip or tortilla chips and Homemade Salsa are great with these egg rolls!
Philly Cheesesteak Egg Rolls
Ingredients
- 1 pound ribeye steak thinly sliced
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 6 slices provolone cheese
- 12 egg roll wrappers
- Salt and pepper to taste
- 2 tablespoons vegetable oil for sautéing
- Oil for frying
Instructions
- Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.
- Add the sliced onions and bell peppers, sauté until softened, about 5 minutes. Set aside.
- Season the ribeye steak slices with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 4 minutes.
- Remove from heat, return sautéed onion and bell pepper to the pan and let the steak and vegetable mixture cool slightly.
- Lay out the egg roll wrappers. Place half a slice of provolone cheese on each wrapper.
- Spoon about 2-3 tablespoons of the steak mixture onto the center of each wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Use a little water to seal the edges of the wrappers.
- Heat oil in a deep fryer or large pot to 350°F.
- Fry the egg rolls in batches until golden brown and crispy, about 3-5 minutes.
- Drain on paper towels and serve hot.
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