Philly Cheesesteak Egg Rolls combine the soul-satisfying flavors of America’s beloved Philly Cheesesteak with the crispy, golden delight of egg rolls. This fusion creates a snack that’s both innovative and irresistibly delicious, perfect for game days, parties, or as a unique dinner option. These egg rolls are stuffed with marinated steak, bell peppers, mushrooms, jalapenos, and a blend of cheeses, then fried to achieve a perfect blend of crunchy exterior and melty interior.
Ingredients:
For the Steak Marinade:
Top sirloin or flank steak, thinly sliced across the grain: 1 pound (453g)
Zesty Italian Dressing: 1/3 cup (80ml)
Worcestershire sauce: 2 tablespoons (30ml)
Garlic, minced: 3 cloves
Salt: 1 teaspoon (5g)
Pepper: 1/2 teaspoon (2.5g)
Red pepper flakes: 1/4-1/2 teaspoon (1.25-2.5g)
For the Filling:
Mushrooms, sliced (optional): 8 oz (227g)
Small onion, sliced: 1
Green pepper, sliced: 1
Jalapenos, deveined, seeded, and sliced: 1-2
Shredded provolone cheese: 2 cups (200g)
Freshly shredded sharp cheddar cheese: 1 cup (100g)
Other:
Egg roll wrappers: 12-14
Egg, whisked with 1 tablespoon water: 1
Canola or vegetable oil (for frying): 1 quart (approx. 950ml)
Instructions:
Marinate the Steak: Combine the marinade ingredients in a bowl or freezer bag. Add the steak and ensure it’s well-coated. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
Cook the Steak and Peppers: Heat a tablespoon of vegetable oil in a large skillet until smoking. Cook the steak until no longer pink, then transfer to a strainer to remove excess liquid. In the same skillet, sauté mushrooms (if using), then remove and set aside. Add another tablespoon of oil and cook the onions, green pepper, and jalapenos until softened.
Prepare the Filling: Combine the cooked steak, vegetables, and mushrooms in a food processor and pulse until roughly chopped. Alternatively, chop by hand.
Assemble the Egg Rolls: Lay an egg roll wrapper flat, add cheese and about ¼ cup of the steak mixture in the center. Fold and roll tightly, sealing the edge with the egg wash.
Cook the Egg Rolls: To fry, heat oil to 350°F (175°C) and fry the egg rolls in batches until golden brown. To bake, place egg rolls on a greased rack over a baking sheet, spray with cooking spray, and bake at 425°F (220°C) for 10-15 minutes, flipping occasionally, until golden.
Serving Suggestions:
Serve these Philly Cheesesteak Egg Rolls with a side of queso blanco, barbecue sauce, or chili sauce for dipping. They’re perfect as a hearty snack during game nights or as a novel appetizer for gatherings.
Cooking Tips:
Ensure the steak is thinly sliced against the grain for tenderness.
Keep egg roll wrappers covered with a damp cloth while working to prevent them from drying out.
Fry in batches to avoid overcrowding and ensure even cooking.
Nutritional Information (Estimate per serving):
Calories: 372 kcal
Carbohydrates: 33g
Protein: 30g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 144mg
Sodium: 1495mg
FAQs:
Can I use chicken instead of beef?
Yes, chicken can be substituted for beef to make Chicken Philly Cheesesteak Egg Rolls. Follow the same marinating and cooking process.
Can these egg rolls be made in advance?
Yes, you can freeze cooked egg rolls or prepare the filling ahead of time and refrigerate until ready to assemble and cook.
How do I reheat Philly Cheesesteak Egg Rolls?
Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through and crispy.
Enjoy these mouthwatering Philly Cheesesteak Egg Rolls, a creative twist on classic flavors that’s sure to be a hit at any gathering.