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- 1 pound beef steak (ribeye or sirloin), thinly sliced - 1 medium onion, thinly sliced - 1 green bell pepper, thinly sliced - 2 cups shredded provolone cheese - 1 package egg roll wrappers - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Oil for frying (vegetable or canola) These ingredients create the perfect blend of flavors. The beef gives a meaty base. The onion and bell pepper add sweetness and crunch. Provolone cheese melts into a creamy, dreamy filling. To make these egg rolls, you need a few key tools: - Large skillet for cooking - Slotted spoon for frying - Deep skillet or frying pan for frying - Clean, dry surface for wrapping - Paper towels for draining excess oil Having the right equipment makes cooking easier. It helps you achieve the best results. Seasoning is key to great flavor. Here are some tips: - Use salt and pepper to enhance the taste. - Garlic powder adds a nice depth. - Italian seasoning brings in herbs like oregano and basil. Feel free to adjust the spices to your liking. Experimenting with flavors can lead to delicious surprises. You can even try adding a pinch of cayenne for some heat. For the full recipe, check out the link above! Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the thinly sliced onion and green bell pepper. Cook them for about 5-7 minutes, stirring often. You want the veggies to soften and turn a nice golden color. This step adds great flavor to your filling. Next, add 1 pound of thinly sliced beef steak to the skillet. Season it with salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Stir the mixture frequently for about 3-4 minutes. Make sure the beef turns brown and no pink is left. Once done, take the skillet off the heat and fold in 2 cups of shredded provolone cheese. Stir until the cheese melts and mixes well with the beef and veggies. Now it's time to put everything together. Lay an egg roll wrapper on a clean surface, with one corner facing you. Spoon 2-3 tablespoons of the cheesy beef filling into the center. Fold the bottom corner over the filling, then tuck in the two side corners. Roll it tightly from the bottom to the top. Seal the edge with a drop of water. Repeat this until all wrappers are filled. For frying, heat oil in a deep skillet or frying pan to about 2 inches deep. Keep it on medium-high heat. When the oil is hot, carefully add the egg rolls in batches. Don't overcrowd the pan! Fry them for 3-4 minutes on each side. Look for a nice golden brown color. Use a slotted spoon to take them out and place them on paper towels to soak up extra oil. This will keep them crispy. Refer to the Full Recipe for specific measurements and additional tips. To get that perfect crunch, the oil must be hot. Heat the oil to 350°F. If you don’t have a thermometer, drop a small piece of wrapper in. It should sizzle right away. Fry in small batches, so the temperature stays high. This helps the egg rolls crisp up nicely. Once golden brown, place them on paper towels to absorb extra oil. This step keeps them crunchy. Melting cheese is key to a great filling. Use shredded provolone for easy melting. Mix it into the warm beef and vegetables. Turn off the heat first, and stir well. This helps the cheese melt evenly and bind all the flavors together. For extra creaminess, you can also blend in a bit of cream cheese. It makes a rich, gooey filling that you’ll love. Serve these egg rolls hot for the best taste. They pair well with a variety of dips. Try marinara, ranch, or spicy aioli for a flavor boost. You can also add a side salad or some fresh veggies for crunch. These egg rolls make a great snack or a fun meal. Check out the Full Recipe for more details! {{image_4}} You can switch up the meat in these egg rolls. Chicken or pork works great. Use thinly sliced chicken breast or pork tenderloin for tasty options. If you prefer a veggie choice, try mushrooms, zucchini, or tofu. These ingredients can give you a hearty filling with less meat. Just sauté them the same way as beef. Enjoy the same cheesy goodness! While provolone is classic, you can explore other cheeses too. Creamy mozzarella adds a nice stretch. Cheddar gives a sharp taste. Pepper jack adds spice for a kick. Mix and match these cheeses. This way, you can create a unique flavor each time you make these egg rolls. Don’t be shy to experiment! Dipping sauces can take your egg rolls to the next level. Marinara is a classic choice. It complements the cheese and meat well. For something creamy, ranch dressing is a hit. Try spicy aioli for a zesty flavor. You could also mix soy sauce with a touch of honey for a sweet and salty twist. The right sauce makes each bite even more enjoyable. For the full recipe, check out the complete details above! To store leftover egg rolls, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, consider freezing. For the best taste, reheat your egg rolls in the oven. Preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet and heat for about 10-12 minutes. This method keeps them crispy. You can also use an air fryer for great results. Set it to 350°F (175°C) and heat for 5-7 minutes. If you want to freeze them, wrap each egg roll tightly in plastic wrap. Then, place them in a freezer bag. They will stay fresh for about two months. When you are ready to eat, there’s no need to thaw. Just fry them straight from the freezer for a quick snack. For the full recipe, check the earlier section! Yes, you can prepare the filling in advance. Cook the beef and veggies, then mix in the cheese. Let it cool, then store it in an airtight container. You can keep it in the fridge for up to two days. When ready, assemble and fry the egg rolls. This helps save time on busy days. I love serving these egg rolls with a variety of sauces. Here are some great choices: - Marinara sauce for a classic touch - Creamy ranch for a cool dip - Zesty spicy aioli for some heat Feel free to get creative! You can try BBQ sauce or even a sweet chili sauce. Leftover egg rolls can last about three to four days in the fridge. Store them in an airtight container. When you're ready to eat, reheat them in the oven for a crispy texture. Avoid microwaving as it can make them soggy. For best results, fry them again for a few minutes. For the full recipe, check out the details above! You learned how to make tasty Cheesy Philly Cheesesteak Egg Rolls. We covered key ingredients, spices, and the best equipment for success. You followed simple steps for preparing the filling, cooking beef, and assembling the rolls. Now, remember the tips for a crunchy bite and melted cheese. You can also explore fun variations with different proteins, cheeses, and dipping sauces. With proper storage and reheating tips, enjoy these rolls anytime. Dive in, have fun, and impress your friends with this delicious snack!

Cheesy Philly Cheesesteak Egg Rolls

Satisfy your cravings with these mouthwatering Cheesy Philly Cheesesteak Egg Rolls! Packed with tender beef, sweet onions, colorful bell peppers, and gooey provolone cheese, these egg rolls are the perfect appetizer or snack. Discover how to make this delicious treat with easy-to-follow steps. Get ready for a crispy bite of flavor! Click through to explore the full recipe and impress your friends and family today!
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Ingredients
  

1 pound beef steak (ribeye or sirloin), thinly sliced

1 medium onion, thinly sliced

1 green bell pepper, thinly sliced

2 cups shredded provolone cheese

1 package egg roll wrappers

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Oil for frying (vegetable or canola)

Instructions
 

Prepare the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the thinly sliced onions and bell peppers. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are soft and begin to caramelize, turning golden in color.

    Cook the Beef: Incorporate the thinly sliced beef into the skillet with the sautéed vegetables. Season the mixture with salt, pepper, garlic powder, and Italian seasoning. Stir frequently and cook until the beef is evenly browned, about 3-4 minutes. Ensure that the beef is fully cooked and no pink remains.

      Add Cheese: Remove the skillet from the heat and fold in the shredded provolone cheese. Stir until the cheese has melted and blended seamlessly with the beef and vegetables. Allow the filling to cool slightly before proceeding to the next step.

        Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond shape). Spoon about 2-3 tablespoons of the cheesy beef filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners. Roll it up tightly from the bottom to the top, sealing the edge with a drop of water to ensure it stays closed. Repeat this process with the remaining wrappers and filling until all egg rolls are formed.

          Fry the Egg Rolls: In a deep skillet or frying pan, heat enough vegetable or canola oil over medium-high heat for frying (about 2 inches deep). Once the oil is hot, carefully add the egg rolls in batches, being cautious not to overcrowd the pan. Fry each egg roll for about 3-4 minutes on each side, or until they are beautifully golden brown and crispy. Use a slotted spoon to remove them from the pan and place on paper towels to absorb excess oil.

            Serve and Enjoy: Serve the egg rolls warm, with your choice of dipping sauces such as marinara, creamy ranch, or zesty spicy aioli for an added flavor kick.

              Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 12 egg rolls