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Cheesesteak Egg Rolls Recipe

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4 from 9 reviews

Delicious Cheesesteak Egg Rolls combine the savory flavors of tender ribeye steak, sautéed onions, and melted provolone cheese wrapped in crispy egg roll wrappers and deep-fried to golden perfection. Perfect as an appetizer or snack, these egg rolls offer a creative twist on the classic Philly cheesesteak with a satisfying crunch and gooey cheese center.

Ingredients

Steak and Filling

  • 8 ounces (225g) boneless ribeye steak or skirt steak or store-bought pre-sliced ribeye
  • 1 tablespoon (15ml) vegetable oil or other neutral oil
  • 1/4 medium yellow onion (2 ounces; 57g), cut into 1/4-inch dice
  • 4 thin slices provolone cheese or American cheese (about 3 ounces; 80g), torn into 1-inch pieces, divided
  • 1 tablespoon grated Parmigiano-Reggiano cheese (optional)
  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • Pinch freshly ground black pepper

Egg Rolls and Frying

  • 8 egg roll wrappers (roughly 7-inches square), thawed
  • 2 quarts (1.9L) neutral oil for frying such as peanut or vegetable oil

Serving

  • Cheese sauce, ketchup, honey-mustard sauce, or your preferred sauce for dipping

Instructions

  1. Prepare the Steak: Trim and cut the ribeye steak into roughly 3-inch wide sections, then freeze for about 1 hour until firm but not frozen solid. For pre-sliced steak, proceed to chopping.
  2. Slice and Chop Steak: Using a sharp knife, shave the steak thinly against the grain on a bias. Mound the shaved meat and chop coarsely with a knife about 5 times for pre-sliced or 10 times for hand-sliced steak.
  3. Cook Steak and Onions: Heat a 10-inch cast iron or nonstick skillet over medium-high for 5 minutes. Add vegetable oil and heat until just smoking. Add the meat and diced onion in an even layer. Cook without stirring until browned on one side, about 4 to 6 minutes. Stir frequently thereafter until meat is browned and no longer pink, approximately 2 to 4 minutes.
  4. Add Cheese and Season: Stir in torn provolone or American cheese, grated Parmigiano-Reggiano (if using), salt, and fresh black pepper. Cook while stirring constantly until the cheese melts and the mixture is well combined, about 1 to 2 minutes. Turn off heat and allow to cool slightly for 15 minutes.
  5. Assemble Egg Rolls: Fill a small bowl with water. Place 1 egg roll wrapper on the counter with a corner pointing toward you. Place 1/8 of the cheese steak filling (about a packed 1/4 cup) on the lower half and shape into a neat cylinder. Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, tuck in the side corners, then roll tightly to seal. Place seam-side down on a plate and cover with a damp paper towel. Repeat with remaining wrappers and filling.
  6. Heat Oil for Frying: Line a large plate with triple-layer paper towels. Pour neutral frying oil into a large Dutch oven or heavy-bottomed pot to about 1 1/2 inches deep. Heat over medium-high heat to 350°F (175°C), using a thermometer for accuracy.
  7. Fry Egg Rolls: Using tongs or a spider skimmer, carefully lower 4 egg rolls seam-side down into hot oil. Fry until deep golden brown, 4 to 8 minutes, flipping halfway through for even cooking. Adjust heat to maintain oil temperature between 325°F and 350°F (160°C to 175°C). Drain cooked egg rolls on paper towels. Repeat with remaining egg rolls.
  8. Serve: Serve hot with your favorite dipping sauces such as cheese sauce, ketchup, or honey-mustard.

Notes

  • Store-bought pre-sliced well-marbled steak can be used for convenience; chop the meat with a knife about 5 times after slicing.
  • A cast iron flat griddle pan or plancha can be used for cooking filling; center over two burners if needed for even heat.
  • Choose provolone cheese based on preference; it should be thinly sliced and melt easily. Substitutes include Cheez Whiz, American cheese, or Cooper Sharp.
  • This recipe can be doubled; use a 12-inch skillet for cooking filling and fry egg rolls in batches.
  • Assembled egg rolls can be frozen on a plate then transferred to a zipper-lock bag for up to 1 month. Fry from frozen, adding about 2 minutes extra cooking time.
  • Egg rolls are best enjoyed fresh as leftovers do not store well.

Find it online: https://lauracooks.com/cheesesteak-egg-rolls-recipe/