Cheesesteak Egg Rolls
Take your favorite sandwich and give it a crispy, golden twist with these irresistible Cheesesteak Egg Rolls! Packed with tender, finely chopped ribeye steak, sautéed green bell peppers, and onions, these hand-held delights offer all the savory flavors of a classic Philly cheesesteak. Wrapped in crunchy egg roll wrappers and oozing with melted provolone cheese, they're the perfect fusion of comfort food and party appetizer. With a quick prep time and straightforward frying technique, these delicious rolls are served piping hot and pair perfectly with a zesty dipping sauce like chipotle mayo or spicy ketchup. Whether you're hosting a game-day gathering or craving a creative twist on a classic, these Cheesesteak Egg Rolls are sure to be a crowd favorite!
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Recipe Information
Ingredients
- 1 pound Ribeye steak (finely chopped or shaved)
- 1 Green bell pepper (diced)
- 1 Yellow onion (diced)
- 6 slices Provolone cheese (sliced)
- 12 Egg roll wrappers
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 cups Vegetable oil (for frying)
- 1 Egg (beaten, for sealing wrappers)
Instructions
Heat a large skillet over medium-high heat. Add the chopped ribeye steak and cook for 4-5 minutes, stirring occasionally, until the meat is browned and cooked through. Drain excess fat if necessary.
Add the diced green bell pepper and yellow onion to the skillet with the steak. Sauté for 3-4 minutes until the vegetables are softened. Season with salt, black pepper, and garlic powder. Remove the skillet from heat and allow the mixture to cool slightly.
Lay an egg roll wrapper on a clean, flat surface. Place 1-2 tablespoons of the cooled steak mixture onto the center of the wrapper. Top with half a slice of provolone cheese.
Fold the bottom corner of the wrapper up over the filling, then fold in the sides. Roll tightly while keeping the filling enclosed. Brush the top corner of the wrapper with beaten egg to seal. Repeat with the remaining wrappers and filling.
In a deep skillet or frying pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain oil temperature, if possible.
Carefully place 3-4 egg rolls into the hot oil at a time, frying for 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels.
Let the egg rolls cool slightly before serving. Serve hot with your favorite dipping sauce, such as chipotle mayo or spicy ketchup.
Nutrition Facts
Calories |
8847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 871.0 g | 1117% | |
| Saturated Fat | 175.7 g | 878% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1316 mg | 101% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
