Looking for a mashup that will change your world? Look no further than these philly cheesesteak egg rolls! That’s right! Your favorite warm, cheesy, beefy sandwich and that crunchy delicious takeout appetizer are now one! Your tailgates, get togethers, and even the simple Netflix movie nights will never be the same!
I first came across this brilliant idea at Del Frisco’s Grille in Atlanta. Not only do they have phenomenal food, that is also the place Zach first asked me to be his girlfriend! And on that special night what did we order? Philly Cheesesteak Egg Rolls! They were one of the most amazing things I’d ever eaten, and I can’t help but wonder why they aren’t on ever menu ever.
Philly Cheesesteak Filling
My go-to hot sandwich of all time is the philly cheesesteak! Nothing beats tender steak, the perfect cheese-pull, and caramelized veggies piled high! So why not put all of that into bite sized snacks?
To start, I prefer a thin, thin thin slice of steak. I love a flank or skirt steak,but you can ask your butcher to shave any good cut of steak you find on sale. Or, take a sharp knife and thinly slice the steak against the grain. Cold or semi-frozen is best for thin slicing.
I know not everyone takes their cheesesteaks loaded with veggies (my very very very picky fiance), but I am not one of them. Give me pepper and onions all day! If I’m feeling fancy, throw some mushrooms on their too!
Dice up some veggies, whatever you prefer, and saute them until translucent. I take mine a little longer and let them caramelize, because “brown food tastes good!” (Anne Burrell voice).
Now pick the cheese! I used colby jack because although its not traditional, its a good, melty cheese. Provolone is perfect here too, or cheez-wiz (if you know you know).
Eggroll Time!
Once all of the filling is prepped, pull out your egg roll wrappers. I put about a tablespoon of meat, veggies, and cheese into the center of a wrapper. Be careful not to overstuff them, or they won’t seal properly.
The key to sealing eggrolls is just a hint of water. Dip a finger in water and run it along the edge of the wrapper. Now, fold one corner of the wrapper over the filling and begin to roll. Now fold the two side corners towards the middle and continue to roll until you’ve reached the other end of the wrapper, exactly like you would roll a burrito. No need to pinch any sides together, the water acts as a glue.
These bay boys deserve a deep fry! If you have a deep fryer on hand, like this Hamilton Beach fryer, then you are all set! I live in an apartment with a small kitchen, so I don’t have space for one, but luckily I have this AMAZING Gotham Steel deep square pan, which is perfect for frying (thanks Grandma King!).
On a slight side note if you don’t already, get the entire Gotham Steel cookware set! It will change your life I promise.
Okay back to regularly scheduled programming. Deep fry these egg rolls until golden brown, they will only take a few minutes, and serve hot! For a little extra cheesiness, dip them in my super simple beer cheese!
These philly cheesesteak egg rolls will be the hit of your next superbowl party, so make a double batch!
Philly Cheesesteak Egg Rolls
Ingredients
- 1½ lb skirt or flank steak thinly shaved/sliced
- 2 tbsp worcestershire sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt and pepper
- 1 green bell pepper diced
- 1 medium white or yellow onion diced
- 1¼ cup shredded cheddar cheese
- 20 egg roll wrappers
Instructions
- Season steak with worcestershire, garlic powder, onion powder, salt and pepper
- In a hot cast iron skillet, sear steak until little to no pink remains. Set aside
- In the same skillet, cook peppers and onions. Set aside
- Pour 1-1½ inches of vegetable oil in a deep skillet, and heat to about 350° (be sure it is not getting to hot with a thermometer)
- While the oil is coming to temperature, fill your egg roll wrappers. Place one wrapper on a flat surface, and put one tablespoon of steak, one teaspoon of peppers/onions, and one tablespoon of cheese into the center.
- Dip a finger in water and wipe the edges of the wrapper.
- Start with one corner of the wrapper facing you, and fold it over the filling. Fold in the two corners on the sides, and roll the bundle towards the far corner (like a burrito).
- Place 3-4 filled egg rolls in the oil, cooking about 2-3 minutes on each side until golden brown.
- Drain on a paper towel and serve immediately with ranch, honey mustard, or beer cheese sauce.
Notes
- You can also sliced provolone or even american cheese in place of cheddar, just tear it into thin strips to fit inside the wrappers.
- If using a deep fryer, the total cook time will be 2-3 minutes
