Philly Cheesesteak Egg Roll

Ingredients

For the filling

1 lb (450 g) beef sirloin or ribeye, very thinly sliced

1 tablespoon olive oil or butter

1 medium onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, thinly sliced (optional)

2 cloves garlic, minced

Salt & black pepper, to taste

½ teaspoon paprika (optional)

1 teaspoon Worcestershire sauce

Cheese

6–8 slices provolone cheese
or

1½ cups shredded mozzarella or American cheese

For rolling

12–15 egg roll wrappers

1 egg, beaten (for sealing)

For frying

Vegetable or canola oil

 Instructions

Cook the filling

1. Heat olive oil or butter in a large skillet over medium-high heat.

2. Add onions and bell peppers; sauté for 3–4 minutes until softened.

3. Add mushrooms (if using) and garlic; cook 1 more minute.

4. Push veggies to the side, add beef, season with salt, pepper, paprika, and Worcestershire sauce.

5. Cook quickly until beef is just browned (2–3 minutes).

6. Remove from heat and let cool slightly.

 Assemble the egg rolls

1. Lay an egg roll wrapper in a diamond shape.

2. Place 2 tablespoons of beef mixture in the center.

3. Add a slice of provolone (folded) or a handful of shredded cheese.

4. Fold the bottom corner over the filling, fold in the sides, then roll tightly.

5. Brush edges with beaten egg to seal.

 Fry

1. Heat oil to 350°F (175°C).

2. Fry egg rolls in batches for 3–4 minutes, turning until golden brown and crispy.

3. Remove and drain on paper towels.

 

Alternative Cooking Methods

 Air Fryer

Spray egg rolls lightly with oil

Cook at 375°F (190°C) for 8–10 minutes, flipping halfway

Oven

Bake at 400°F (200°C) for 15–18 minutes, flipping once

 Dipping Sauce Ideas

Cheese sauce

Garlic aioli

Ranch dressing

Spicy ketchup

Chipotle mayo

 Tips

Freeze before frying for extra crispiness

Don’t overfill — prevents bursting

Slice beef very thin for authentic Philly flavor