Philly Cheesesteak Egg Rolls
These Philly Cheesesteak Egg Rolls are jam-packed with a flavorful meaty and cheesy filling enclosed in a crispy wrapper that is adds the perfect crunch!
How to Make Philly Cheesesteak Egg Rolls
If you are a lover of Philly cheesesteaks, then these flavorful egg rolls inspired by the classic sandwich are going to be a hit! They are jam-packed with a savory, meaty and cheesy filling that leaves you craving more. The extra crispy egg roll wrapper fried to golden brown perfection complements the filling in the best of ways adding a nice crunch. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Shaved Beef
- Green Bell Pepper
- Red Bell Pepper
- White or Yellow Onion
- Provolone Cheese
- Mozzarella Cheese
- Egg Roll Wrappers
- Worcestershire Sauce
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
- Egg
- Vegetable Oil
Preparation
- Make Beef Filling – heat oil in a large pan or skillet under medium heat. Add in the onions, green and red bell peppers. Sauté veggies until soften and fragrant, 3-4 minutes. Drizzle in remaining oil and add the beef. Use a large spoon to help breakup the meat. Mix in the garlic powder, onion powder, Worcestershire sauce and salt and black pepper. Cook mixture until the meat is fully cooked and the liquid is mostly absorbed. Mix in (1) cup of mozzarella cheese. Remove pan the from heat and let meat filling cool to room temperature.
- Fill and Shape Egg Rolls – In a small dish, whisk the egg and water together. Set aside. On a clean surface, place down (2) sheets of egg roll wrapper. Top with a slice of provolone cheese and add about 1 to 1 1/2 tablespoons of mozzarella cheese. Spoon over a portion of the cooked meat filling. Top with another 1 to 1 1/2 tablespoons of mozzarella cheese. Apply some of the egg wash over the outer edges of the egg roll wrapper. Fold the bottom and side edges of the wrapper over the filling and roll the wrapper onto itself to enclose. Repeat with remaining filling, wrapper and cheese for a total of (8) egg rolls.
- Fry Egg Rolls – Heat up oil in a large heavy bottom pan to 350F. In batches, fry the egg rolls until golden brown, 3-4 minutes per side. Transfer to a wire rack placed over a paper towel lined baking sheet. Serve egg rolls immediately while still hot on its own or with sauce of choice.
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Philly Cheesesteak Egg Rolls
These Philly Cheesesteak Egg Rolls are jam-packed with a flavorful meaty and cheesy filling enclosed in a crispy wrapper that is adds the perfect crunch!
Servings: 8
Ingredients
- 1 pound shaved beef, roughly chopped
- 1/2 medium green bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/2 medium white or yellow onion, diced
- 2 tablespoons avocado oil, divided
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 16 egg roll wrappers
- 3 cups shredded mozzarella cheese, divided
- 8 slices provolone cheese
- 1 large egg
- 1 teaspoon water
- Vegetable oil for frying
Instructions
- Heat (1) tablespoon oil in a large pan over medium high heat. Add the onions, red and green peppers, season with salt and black pepper to taste, and sauté until softened, about 4-5 minutes.
- Drizzle in the remaining (1 tablespoon) oil into the pan and add in the shaved beef. Use a large spoon to help breakup the meat. Mix in the garlic powder, onion powder, salt and black pepper and Worcestershire sauce. Cook mixture until the meat is fully cooked and any released liquid is mostly absorbed. Mix in (1) cup of mozzarella cheese. Once all the cheese is melted and incorporated into meat filling, remove pan from heat. Set pan aside to let the meat filling cool to room temperature.
- In a small dish, whisk together the egg and water. Set aside. On a clean surface, place down (2) sheets of egg roll wrapper. Top with a slice of provolone cheese and add about (1 to 1 1/2 tablespoons) of mozzarella cheese. Spoon over a portion of the cooked meat filling. Top with another (1 to 1 1/2 tablespoons) of mozzarella cheese.
- Using a pastry brush, apply some of the egg wash over the outer edges of the egg roll wrapper. Fold the bottom and side edges of the wrapper over the filling and roll the wrapper onto itself to enclose. Repeat with remaining filling, wrappers and cheese for a total of (8) egg rolls.
- Heat up of oil (about 3 to 4 cups) in a large heavy bottom pot to 350F. In batches, fry the egg rolls until golden brown, 3-4 minutes per side or longer as needed. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
- Serve egg rolls immediately while still hot on its own or with sauce of choice. Enjoy!
