Philly Cheesesteak Egg Rolls

Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 723kcal

Author: Kris Longwell

This may be the most delicious appetizer we've ever made or served. The Philly cheesesteak mixture combined with the melty provolone cheese wrapped up in a crunchy fried egg roll wrapper is just amazing. The chili oil and sour cream sauce bring it all together.

Print Recipe

Equipment

Large skillet for frying or a deep fryer
mandolin or sharp knife
Food processor or sharp knife

Ingredients

1 lb ribeye steak frozen, and then thawed for 45 minutes
1 tablespoon olive oil
1 medium onion chopped
1 green bell pepper seeded and chopped
1 tablespoon soy sauce
½ teaspoon Kosher salt
½ teaspoon black pepper ground
6 egg roll wrappers
2 cups Provolone cheese grated
vegetable oil for frying
chili oil optional, for serving
2 tablespoon chives snipped

For the Sour Cream Sauce

½ cup sour cream
½ cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic powder

Instructions

Once the steak has started to thaw a bit (not too much), very carefully slice the steak on your mandolin set at ⅛" or slice with a sharp knife. You won't be able to slice the entire steak. Save what you can't slice on the mandolin for another use.
1 lb ribeye steak
Heat the oil in a large skillet over medium heat. Add the onion and peppers and sauté until soft, about 4 minutes. Stir in the soy sauce and cook for another minute.
1 tablespoon olive oil, 1 medium onion, 1 green bell pepper, 1 tablespoon soy sauce
Add the steak and cook, stirring often, until no longer pink. Stir in the salt and pepper. Carefully transfer the meat mixture to your food processor and pulse a few times (don't over-process, just need a rough chop). Or, give the meat mixture a rough chop with a large knife. Set aside.
½ teaspoon Kosher salt, ½ teaspoon black pepper
Place an egg roll wrapper on a cutting board and moisten your fingers with water. Rub water along the edges of the wrapper. Place about 1 tablespoon of the grated Provolone cheese down the middle of the wrapper, from one corner to the other. Spoon about ¼ cup of the meat mixture over the cheese and top with another tablespoon of cheese.
6 egg roll wrappers, 2 cups Provolone cheese
Fold one edge of the wrapper over the filling and tuck in the other side. Fold in the ends to seal. Roll the wrapper to completely seal. Set aside and repeat the process until all the meat mixture has been used. You should have 6 to 8 egg rolls.
Meanwhile, heat the vegetable oil in a large sturdy skillet (or your deep fryer) to 340°F. Working in batches, very carefully lower the egg rolls into the hot oil, not overcrowding the pan. Use metal tongs (or a couple of forks) to turn the egg rolls in the oil, working to have the rolls turn golden, without burning in any spots. Remove to a paper towel-lined plate. Repeat with remaining egg rolls.
vegetable oil
Meanwhile, mix together the sour cream sauce ingredients.
½ cup sour cream, ½ cup mayonnaise, 1 teaspoon chili powder, 1 teaspoon garlic powder
To serve, slice the egg rolls in half, on the diagonal. Drizzle hot chili onto a platter and then place the cut rolls on the platter. Spoon some of the sour cream sauce over the top and sprinkle on chives. Serve at once.
chili oil, 2 tablespoon chives

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you don't want to slice the steak, you can substitute thinly sliced roast beef from the deli department at your supermarket. But, the thinly sliced steak delivers authentic taste and texture.

The egg rolls can be assembled up to 12 hours in advance. Keep covered in the fridge and let come to room temperature before frying.

See the blog post for instructions on how to bake or air-fry the egg rolls.

Nutrition