0 0
Philly Cheesesteak Eggrolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1lb Rib-eye Beef
1 large Onion
1 large Green Pepper
3 tb. Vegetable Oil
1 tsp. Salt
.5 tsp. Black Pepper
4 slices American Cheese or Provolone
12 sheets Egg Roll Wrappers
Vegetable Oil for Frying

Nutritional Info

229
Calories
14g
Fat
4.5g
Sat. Fat
12g
Protein
13g
Carbs
.6g
Sugar
200mg
Sodium
.7g
Fiber

Philly Cheesesteak Eggrolls

Features:
  • Milk
Cuisine:

Perfect for a Superbowl party or any other large gathering, these Cheesesteak Eggrolls are a cheesy beef classic, wrapped up in an eggroll and deep fried to perfection.

  • 50mins
  • Serves 12
  • Easy

Ingredients

Directions

Share

One of my favorite go-to meals is steak and cheese sandwiches. By that I mean, the classic Philly cheese steak of thinly sliced rib-eye beef sautéed with green peppers and onions topped with melted cheese and served on a sub roll. I have noticed living in Philly the past few years, that there are so many different variations for this sandwich. Quite often you will see cheese whiz used as the cheese (you know, that yellow canned cheese), I however, prefer American and provolone cheese. Sometimes I even use pepper jack cheese (my husbands’ favorite.) I have come up with a popular alternative to the classic sandwich, an eggroll version! This version makes a perfect finger-food party appetizer.

This is even wonderful to make ahead of time, freeze and then just deep fry when you need them! While I would recommend deep frying them, you can bake them if you prefer. Brush the stuffed rolls with oil or spray all sides with non-stick spray and bake them on a baking sheet lined with parchment paper for 20-25 minutes on 375 degrees. I don’t know about you, but these will definitely be on my menu this year for super bowl Sunday.


Cheesesteak Egg Rolls

Philly Cheesesteak Eggrolls

Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 229 kcal
Author: Iman

Perfect for a Superbowl party or any other large gathering, these Cheesesteak Eggrolls are a cheesy beef classic, wrapped up in an eggroll and deep fried to perfection.

Print

Ingredients

  • 1 lb Ribeye Beef Thinly Sliced
  • 1 large Onion
  • 1 large Green Pepper
  • 3 tb. Vegetable Oil
  • 1 tsp. Salt
  • .5 tsp. Black Pepper
  • 4 slices American Cheese or Provolone
  • 12 sheets Egg Roll Wrappers
  • Vegetable Oil for Frying

Instructions

  1. Prepare your beef by thinly slicing it. 

  2. Slice the onion and green pepper and set aside. 

  3. Sautée the beef in a large skillet over medium heat for about 5 minutes until the juices dry up. 

  4. Add 3 tablespoons of vegetable oil, the sliced onions and peppers. Season with salt and pepper and cook for an additional 5 minutes until the vegetables have softened. 

  5. Place the slices of cheese on the beef mixture and turn off the heat. Cover the skillet with a lid until the cheese has melted. Set aside to cool.

  6. Lay an eggroll wrapper down diagonally and spoon about 2-3 tablespoons of the cheesy beef mixture on the wrapper. 

  7. Wet the edges with water and starting from the bottom, pull the edge over the beef and close the sides in. Roll tightly and set aside. Repeat until you run out of beef. 

  8. If you are going to freeze them for future use, freeze them on a large tray for a few hours then place them in an airtight bag. 

  9. Heat up a large pot with 3 inches of vegetable or canola oil. Fry 4-5 eggrolls at once until golden brown, about 2-3 minutes. Set aside on a paper towel to absorb any extra oil.

    Serve warm as is or sliced diagonally. 


(Visited 152 times, 1 visits today)

Steps

1
Done

Prepare your beef by thinly slicing it.

2
Done

Slice the onion and green pepper and set aside.

3
Done

Sautée the beef in a large skillet over medium heat for about 5 minutes until the juices dry up.

4
Done

Add 3 tablespoons of vegetable oil, the sliced onions and peppers.
Season with salt and pepper and cook for an additional 5 minutes until the vegetables have softened.

5
Done

Place the slices of cheese on the beef mixture and turn off the heat.
Cover the skillet with a lid until the cheese has melted. Set aside to cool.

6
Done

Lay an eggroll wrapper down diagonally and spoon about 2-3 tablespoons of the cheesy beef mixture on the wrapper.

7
Done

Wet the edges with water and starting from the bottom, pull the edge over the beef and close the sides in.
Roll tightly and set aside. Repeat until you run out of beef.

8
Done

If you are going to freeze them for future use, freeze them on a large tray for a few hours then place them in an airtight bag.

9
Done

Heat up a large pot with 3 inches of vegetable or canola oil.
Fry 4-5 eggrolls at once until golden brown, about 2-3 minutes. Set aside on a paper towel to absorb any extra oil.
Serve warm as is or sliced diagonally.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

Lemon Lentil Soup
previous
Lemon Lentil Soup
Individual Pizzas
next
Individual Pizzas
Lemon Lentil Soup
previous
Lemon Lentil Soup
Individual Pizzas
next
Individual Pizzas