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5 from 22 votes

Crunchy Philly Cheesesteak Egg Rolls

Super crunchy egg rolls filled with tender steak and melty cheese. Your favorite sandwich in appetizer form!
Course Appetizer
Cuisine American
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 8 Servings
Calories 311kcal
Author Krystle Smith

Ingredients

  • 1 Sweet Onion Sliced
  • 1 Green Bell Pepper Sliced
  • 1 Jalapeno Diced Seeds Removed
  • 1 Pound Ribeye thinly Sliced
  • 2 Cups Provolone Cheese Shredded
  • 1 Egg Mixed With One tablespoon of Water
  • 8 Egg Roll Wrappers
  • Vegetable Oil For Frying

Instructions

  • In a medium skillet, heat oil. Once hot sauté onion, green pepper and jalapeno.
  • Add steak and cook until you desired level of doneness.
  • In a large deep pot or cast iron skillet, heat oil to 350 degrees F.
  • Evenly divide steak/pepper mixture between egg roll wrappers, and then top with cheese.
  • Fold and seal with egg wash.
  • Cook a few minutes per side until golden brown. Cook a few at a time to avoid over crowding the pot.
  • Drain on paper towels.

Notes

Ingredient Notes and Shopping Tips
  • Green Pepper: I like using green peppers as its just classic with philly sandwiches. However, you can also use red or yellow for added sweetness. Check your freezer aisle for frozen onions and peppers for a shortcut too.
  • Jalapeno: Remove the seeds to reduce the heat level, or leave in a few for an extra kick, you're choice. You could also leave this out if you prefer a milder dish.
  • Ribeye: The steak needs to be cut paper thin thin.  You could also substitute Sirloin here. In a pinch even precooked steak or browned ground beef would work.
  • Egg Roll Wrappers: Look for these near in the fridge in produce section near the tofu.
  • Vegetable Oil: This has a high smoke point which is great for cooking our steak over higher heat and deep frying. Any neutral oil like canola or avocado would also work.
Krystle's Tips
  1. Keep Egg Roll Wrappers Covered: I like to use a damp paper towel. This helps prevent them from drying out and cracking.
  2. Roll Tightly and Don't Overfill: Loose rolls can develop air pockets that can burst.
  3. Use a Deep Fry Thermometer: Aim to keep the temp around 350 degrees. If the oil is too cold they will be soggy, but if its too hot the outside will burn before the inside is cooked.
  4. Allow oil temp to rise between batches.
  5. Cool Correctly: Cool on a wire rack that allows air to circulate. 
  6. Remove stray crumbs between batches and they can burn and give your oil and off taste.

Nutrition

Calories: 311kcal | Carbohydrates: 12g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 404mg | Potassium: 291mg | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 16mg | Calcium: 272mg | Iron: 1.8mg