Welcome to a whole new level of comfort food, y’all! Today, we’re takin’ a classic from the streets of Philly and giving it a crispy twist that’ll have your taste buds dancing. I’m talking about Philly Cheesesteak Egg Rolls – a flavor-packed, crispy delight that brings together the best of both worlds. Imagine the savory goodness of a juicy Philly cheesesteak, wrapped up in a crunchy egg roll, perfect for any occasion. Whether you’re hosting a game day party, a family gathering, or just craving a little something extra, these Philly Cheesesteak Egg Rolls are gonna be your new favorite go-to.
Now, I know you might be thinkin’, “Why mess with a good thing like a Philly cheesesteak?” But let me tell you, there’s nothing wrong with spicing things up a bit! This dish takes everything we love about a classic cheesesteak – the tender, marinated steak, the melted cheese, the sautéed onions, mushrooms, and peppers – and wraps it all up in a crispy egg roll. It’s a deliciously portable snack that’s perfect for dipping, sharing, or enjoying all on your own. Plus, who doesn’t love a little crunch with their comfort food? These egg rolls are golden, crispy, and packed with flavor in every bite. Trust me, once you try ‘em, you’ll wonder why you didn’t make ‘em sooner!
Ingredients You’ll Need:
Before we dive into the step-by-step instructions, let’s make sure we have everything ready to go. Here’s what you’ll need to whip up these mouthwatering Philly Cheesesteak Egg Rolls:
- 1 lb Ribeye Steak – thinly sliced
- 1 package Provolone & Mozzarella Cheese Blend – shredded
- 4 oz Philadelphia Cream Cheese (optional) – for extra creaminess
- 1 Yellow Onion – chopped
- 8 oz Mushrooms – chopped
- 1 Green Bell Pepper – chopped
- 1 package Egg Roll Wrappers
- 1 tablespoon Olive Oil
- 1 Egg – beaten (for egg wash)
- Neutral Frying Oil – for deep frying
For the Philly Cheesesteak Marinade:
- 1/2 tablespoon Baking Soda
- 1 tablespoon Vinegar
- 1 teaspoon Sugar
- 1 teaspoon Garlic Salt
- 1 tablespoon Onion Powder
- 1 tablespoon Crushed Rosemary
- 2 tablespoons Worcestershire Sauce
Step-by-Step Guide to Preparing Philly Cheesesteak Egg Rolls:
Alright, now that you’ve got all your ingredients laid out, let’s get into the fun part – cookin’ these bad boys up!
1. Marinate the Steak
First things first, we gotta get that steak seasoned and tenderized. Here’s how you do it:
- In a large mixing bowl, combine the baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Mix it all together until the sugar is dissolved and everything is well blended.
- Add your thinly sliced ribeye steak to the marinade, tossing it well to ensure every piece is coated.
- Cover the bowl and let the steak marinate for at least 1 hour. If you’ve got the time, let it sit a bit longer to soak up all that flavor.
2. Sauté the Steak and Vegetables
Now it’s time to get those delicious aromas going in your kitchen!
- Heat 1 tablespoon of olive oil in a large sauté pan over high heat.
- Once the oil is hot, add your marinated steak and cook for about 3-5 minutes, or until the meat is browned but still juicy. Be careful not to overcook! Remove the steak from the pan and set it aside.
- In the same pan, add your chopped onions, mushrooms, and green bell peppers. Sauté for about 3-4 minutes, or until the veggies are softened and start to caramelize.
- Combine the cooked steak and vegetables in a mixing bowl and set aside to cool slightly.
3. Assemble the Egg Rolls
Now comes the fun part – wrapping up all that delicious filling!
- Take an egg roll wrapper and place it on a clean, dry surface in a diamond shape.
- Brush the edges of the wrapper with a bit of the egg wash to help seal the roll.
- Spoon about 2-3 tablespoons of the steak and veggie filling onto the center of the wrapper. Top with a sprinkle of shredded provolone and mozzarella cheese. If you want an extra creamy bite, add a small dollop of cream cheese.
- To wrap, fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the top edge with more egg wash. Repeat this process until all the filling is used.
4. Fry the Egg Rolls
Time to get these egg rolls golden and crispy!
- Heat about 2 inches of neutral frying oil (like vegetable or canola oil) in a deep pot to 350°F.
- Fry the egg rolls in batches, 2-3 at a time, for about 3-4 minutes, turning occasionally until they are golden brown and crispy.
- Remove the egg rolls from the oil and place them on a wire rack to drain any excess oil. Let them cool for about 5 minutes.
5. Serve and Enjoy!
Your Philly Cheesesteak Egg Rolls are now ready to enjoy! Serve them hot with a side of spicy dipping sauce like Cowboy Butter, or your favorite ranch or cheese sauce.
Expert Tips and Tricks
- Thinly Slice the Steak: For the best texture, make sure to slice your ribeye as thin as possible. You can ask your butcher to do this for you or partially freeze the steak for about 30 minutes to make it easier to slice thinly at home.
- Marinade Magic: Don’t skip the marinating step! It helps tenderize the steak and infuses it with incredible flavor. If you’re short on time, even 30 minutes will make a difference.
- Don’t Overcrowd the Pan: When frying your egg rolls, work in small batches. Overcrowding will drop the oil temperature and result in soggy egg rolls.
- Use an Oil Thermometer: Keeping your oil at a consistent 350°F is key to achieving perfectly crispy egg rolls.
- Get Creative with Cheese: Feel free to swap out the provolone and mozzarella blend with your favorite cheese. Sharp cheddar, Swiss, or even pepper jack can add a unique twist.
15 Variations on Philly Cheesesteak Egg Rolls
- Spicy Jalapeño Philly: Add diced jalapeños to the filling for a kick of heat.
- Southwest Philly: Mix in corn, black beans, and a sprinkle of cumin and chili powder for a Southwestern flair.
- BBQ Philly: Drizzle some BBQ sauce over the filling before rolling for a sweet and tangy twist.
- Mushroom Lover’s Philly: Use a variety of mushrooms like portobello, shiitake, and cremini for a rich, earthy flavor.
- Italian Philly: Add marinara sauce and Italian herbs like oregano and basil to the filling.
- Bacon Cheesesteak Egg Rolls: Mix in crispy, crumbled bacon for extra smokiness.
- Buffalo Cheesesteak: Toss the steak in buffalo sauce before adding it to the wrapper, and serve with blue cheese or ranch dressing.
- Chicken Philly: Swap the ribeye for thinly sliced chicken breast for a lighter option.
- Philly Pizza Rolls: Add pepperoni slices and pizza sauce to the filling for a pizza-inspired roll.
- Veggie Philly: Skip the steak and load up on your favorite veggies like zucchini, spinach, and bell peppers.
- Cheese Explosion: Mix multiple types of cheese – think cheddar, gouda, and pepper jack – for a super cheesy experience.
- Garlic Parmesan Philly: Add minced garlic to the filling and sprinkle with parmesan cheese before frying.
- Asian-Inspired Philly: Add soy sauce, sesame oil, and a dash of hoisin sauce to the marinade for a fusion twist.
- Breakfast Philly: Mix in scrambled eggs and hash browns for a breakfast-style egg roll.
- Greek Philly: Add feta cheese, olives, and a dash of lemon juice for a Mediterranean twist.
What to Serve With Philly Cheesesteak Egg Rolls
These egg rolls are versatile and can be served with a variety of sides and dipping sauces. Here are 15 ideas:
- Cowboy Butter – a rich, spicy, and buttery dip.
- Spicy Ranch Dip – creamy with a kick.
- Cheese Sauce – because more cheese is always better.
- Buffalo Sauce – add some heat.
- Honey Mustard – sweet and tangy.
- Garlic Aioli – a creamy, garlicky dip.
- Sweet Chili Sauce – for a little sweet and spicy flavor.
- Marinara Sauce – a classic Italian touch.
- BBQ Sauce – sweet, smoky, and perfect for dipping.
- Blue Cheese Dressing – great for a bold, tangy flavor.
- Loaded Fries – topped with cheese, bacon, and scallions.
- Coleslaw – a crunchy, refreshing side.
- Potato Salad – creamy, savory, and delicious.
- Corn on the Cob – grilled and brushed with butter.
- Garden Salad – light and fresh to balance the richness.
Storage Tips
- Refrigerating: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Freezing: To freeze, place the cooked egg rolls in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 2 months.
- Reheating: Reheat in a 350°F oven or air fryer for 10-15 minutes or until crispy and heated through.
How Many to Make for Family Gatherings?
If you’re planning for a family gathering, it’s a good idea to make at least 2-3 egg rolls per person. A standard pan (like a 9×13 baking dish) can hold around 12-15 egg rolls, so plan accordingly based on the size of your crowd. For a group of 20, you’d want to aim for around 40-60 egg rolls.
How Far in Advance Can I Make the Philly Cheesesteak Egg Rolls?
You can prepare the filling and roll the egg rolls up to 24 hours in advance. Just store them in the fridge, covered with a damp paper towel to prevent drying out. If you want to make them further in advance, you can freeze them before frying. Just be sure to thaw them in the fridge for a few hours before cooking.
Extra Tips for Making Ahead and Freezing
- Prep in Stages: Marinate the steak, chop your veggies, and shred the cheese the night before to save time.
- Freeze Uncooked Egg Rolls: Assemble the egg rolls, place them on a baking sheet, and freeze. When frozen, transfer them to a freezer bag. Fry from frozen, just add a couple of extra minutes to the cooking time.
- Double the Recipe: These egg rolls freeze well, so go ahead and double the recipe. You’ll thank yourself later!
Philly Cheesesteak Egg Rolls: The Perfect Comfort Food Fusion
Ingredients
For the Philly Cheesesteak Marinade:
Instructions
- First things first, we gotta get that steak seasoned and tenderized. Here’s how you do it:
In a large mixing bowl, combine the baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Mix it all together until the sugar is dissolved and everything is well blended.
Add your thinly sliced ribeye steak to the marinade, tossing it well to ensure every piece is coated.
Cover the bowl and let the steak marinate for at least 1 hour. If you’ve got the time, let it sit a bit longer to soak up all that flavor. - Now it’s time to get those delicious aromas going in your kitchen!
Heat 1 tablespoon of olive oil in a large sauté pan over high heat.
Once the oil is hot, add your marinated steak and cook for about 3-5 minutes, or until the meat is browned but still juicy. Be careful not to overcook! Remove the steak from the pan and set it aside.
In the same pan, add your chopped onions, mushrooms, and green bell peppers. Sauté for about 3-4 minutes, or until the veggies are softened and start to caramelize.
Combine the cooked steak and vegetables in a mixing bowl and set aside to cool slightly. - Now comes the fun part – wrapping up all that delicious filling!
Take an egg roll wrapper and place it on a clean, dry surface in a diamond shape.
Brush the edges of the wrapper with a bit of the egg wash to help seal the roll.
Spoon about 2-3 tablespoons of the steak and veggie filling onto the center of the wrapper. Top with a sprinkle of shredded provolone and mozzarella cheese. If you want an extra creamy bite, add a small dollop of cream cheese.
To wrap, fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the top edge with more egg wash. Repeat this process until all the filling is used. - Time to get these egg rolls golden and crispy!
Heat about 2 inches of neutral frying oil (like vegetable or canola oil) in a deep pot to 350°F.
Fry the egg rolls in batches, 2-3 at a time, for about 3-4 minutes, turning occasionally until they are golden brown and crispy.
Remove the egg rolls from the oil and place them on a wire rack to drain any excess oil. Let them cool for about 5 minutes. - Your Philly Cheesesteak Egg Rolls are now ready to enjoy! Serve them hot with a side of spicy dipping sauce like Cowboy Butter, or your favorite ranch or cheese sauce.
