Philly cheesesteak egg rolls

Philly cheesesteak egg rolls are a delicious fusion of two classic dishes. Here’s a recipe to make them from scratch:

Ingredients

For the Filling:

• 1 lb ribeye steak or sirloin, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup mushrooms, finely chopped (optional)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 cup provolone cheese, shredded (or a blend of provolone and mozzarella)
• 1 tablespoon soy sauce (optional)
• 1 teaspoon Worcestershire sauce (optional)

For the Egg Rolls:

• 12 egg roll wrappers (found in the refrigerated section of most grocery stores)
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Instructions

Prepare the Filling:

1. Cook the Meat: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
2. Cook the Vegetables: In the same skillet, add onions, green bell peppers, and mushrooms (if using). Cook until softened, about 5 minutes. Add garlic and cook for an additional 1-2 minutes. Season with salt and pepper to taste.
3. Combine Ingredients: Thinly slice the cooked steak and return it to the skillet with the vegetables. Mix well. If desired, add soy sauce and Worcestershire sauce for extra flavor. Cook for another 2-3 minutes. Remove from heat and let it cool slightly.
4. Add Cheese: Stir in the shredded provolone cheese until melted and well combined.

Assemble the Egg Rolls:

1. Prepare Egg Roll Wrappers: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (forming a diamond shape). Place a few tablespoons of the steak and cheese mixture in the center of the wrapper.
2. Fold and Roll: Fold the bottom corner of the wrapper over the filling. Fold in the two side corners, then roll up tightly. Seal the top corner with a bit of beaten egg. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

1. Heat Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
2. Fry the Egg Rolls: Carefully place a few egg rolls in the hot oil (don’t overcrowd the pan) and fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.
3. Serve: Serve the egg rolls hot with your favorite dipping sauces, like marinara, ranch, or a spicy aioli.

Enjoy your Philly cheesesteak egg rolls! They’re perfect as an appetizer or a fun twist on a classic sandwich.