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Philly Cheesesteak Egg Rolls

Crispy, golden egg rolls filled with savory seasoned beef, sautéed onions, peppers, and gooey melted provolone cheese. A perfect fusion appetizer for game days and parties.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground beef or ribeye steak finely chopped
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
Assembly
  • 10 slices provolone cheese cut in half
  • 20 sheets egg roll wrappers
  • 1 large egg beaten with water for wash
  • 4 cups vegetable oil for frying

Equipment

  • Deep Fryer or Dutch Oven
  • Skillet
  • Wire rack
  • Slotted spoon

Method
 

  1. In a large skillet over medium-high heat, sauté onions and bell peppers in a splash of oil until softened (5-7 mins).
  2. Add ground beef (or steak) to the skillet. Cook until browned, breaking up meat into small crumbles. Drain excess fat.
  3. Stir in Worcestershire sauce, garlic powder, salt, and pepper. Remove from heat and let cool completely.
  4. Heat oil in a deep fryer or dutch oven to 350°F (175°C).
  5. Lay out an egg roll wrapper. Place half a slice of cheese in the center, topped with 2-3 tbsp of beef mixture.
  6. Fold bottom corner up, fold sides in, brush top corner with egg wash, and roll tightly.
  7. Fry in batches for 3-5 minutes until golden brown. Drain on a wire rack before serving.

Notes

Ensure the filling is cool before rolling to prevent the wrappers from tearing.