Looking for a satisfyingly indulgent treat? Say what’s up to these philly cheesesteak egg rolls! Bite-sized pieces of juicy steak and sautéed veggies seasoned well and combined with melty provolone cheese; then fried in crispy egg roll wrappers. Let’s take it a bit further and dunk ’em in creamy chipotle sauce for good measure!
- 1 lb ribeye steak, shaved/sliced thinly
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon worcestershire
- 11 egg roll wrappers, plus more if needed
- 7 ounces (about 7 slices) provolone cheese, sliced in half
- 1.5 quarts peanut oil, for frying– vegetable/canola oil as substitute
Creamy Chipotle Sauce
- 1/2 cup mayonnaise (preferably Duke’s!)
- 1/2 cup sour cream
- 4 chipotle peppers in adobo sauce
- 1 tablespoon lemon juice
- 3 garlic cloves
- 1/2 teaspoon kosher salt
- Prep the chipotle sauce: Combine all of the ingredients into a food processor or blender and pulse until fully combined (make sure the chipotle peppers are completely blended). Then empty the sauce into a jar/bowl, cover, and let the sauce sit in the fridge while you make the egg rolls.
- Prep the steak: Take the shaved/sliced steak and put it into a food processor to break the steak down into a more ground steak texture- just a few pulses! Then set the steak aside onto a plate.
- Making the egg roll filling: In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is sizzling, add in the onion and peppers. Let the onions sauté and cook together until tender, stirring every so often, about 4-5 minutes. Then use a slotted spatula to transfer the mixture to a cleaned bowl/plate and set aside.
- Add in the remaining 2 tablespoons of butter into the skillet. Once the butter is sizzling, add in the ground steak. Stir together and let cook until the steak is cooked through and browned completely. Next, sprinkle in the garlic powder, salt, and pepper. Stir the seasonings into the meat to combine and then add in the worcestershire, mixing again to combine.
- Add the sautéed onions + peppers back into the skillet and stir together to combine with the meat. Remove the skillet from the heat and set aside while you assemble the egg rolls.
- Assemble the egg rolls: Fill a small bowl with about 1/3 cup of water and set aside. Take one egg roll wrapper and top with 2 heaping tablespoons of the meat mixture directly into the center; then top with a half of a provolone cheese slice. Use your fingers to dab with water and wet the 4 ends of the egg roll wrapper with water (not too much, a little goes a long way). Fold in the outer edges of the wrapper and then roll the egg roll up, while tucking in the filling/cheese as you go, into a tight log to seal. Note: be sure to watch the video for a visual reference 🙂 Set the filled egg roll aside onto a tray and repeat this process until all of the egg rolls are filled.
- Fry the egg rolls: In a large heavy bottomed pot or dutch oven over medium-high heat, add in the oil. Use a deep fry thermometer to heat the oil up to 350-370°F. Once the temperature is reached, add in a few egg rolls- careful not to overcrowd the pot. Fry the egg rolls until golden brown and crispy (use tongs to flip around the rolls for even cooking, as needed), about 2-3 minutes. Then set the cooked egg rolls onto a small baking sheet fitted with a wire rack or a plate lined with paper towels. Repeat this process until all of the egg rolls are cooked- making sure that the oil temperature is maintained to at least 350°F in between each batch.
- Serve the cheesesteak egg rolls immediately with creamy chipotle sauce for dipping and enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Air fryer instructions: Preheat the air fryer to 400°F and spritz the air fryer basket with olive oil/cooking spray. Working in batches- Place the egg rolls in the basket, seam side down/without them touching, and spray the tops of the egg rolls with a bit more spray. Cook until golden brown, 8-10 minutes. Then turn the egg rolls and cook for 2-4 minutes on the other side. Serve immediately.
Keywords: steak, ribeye, provolone cheese, bell peppers, egg rolls, Philly cheesesteak