🥩🧀 Cheesesteak Egg Rolls
Crispy egg rolls stuffed with savory seasoned steak, caramelized onions, peppers, and gooey melted cheese—perfect with a creamy dipping sauce!
Ingredients
For the filling:
1 lb (450 g) thinly sliced ribeye steak
1 tbsp olive oil
1 small onion, finely diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
6–8 slices provolone cheese, chopped or torn
10–12 egg roll wrappers
For sealing:
1 tbsp water
1 tbsp all-purpose flour
For frying:
Vegetable or canola oil, enough for deep frying
Instructions
Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3–5 minutes, breaking it apart as it cooks.
Add the vegetables: Add onion and bell pepper. Cook for another 4–5 minutes until softened. Add garlic and cook for 30 seconds.
Season: Stir in Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper. Remove from the heat.
Add cheese: While the mixture is still hot, stir in the provolone until partially melted and combined. Let the filling cool slightly.
Make the wrappers: Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2–3 tablespoons of filling across the lower center.
Roll: Fold the bottom corner over the filling, fold in both sides, then roll tightly toward the remaining corner. Brush the edge with the flour-water mixture and seal.
Fry: Heat about 2 inches of oil to 350°F (175°C). Fry the egg rolls in batches for about 3–4 minutes, turning occasionally, until golden brown and crispy.
Drain: Transfer to a paper-towel-lined plate or wire rack. Let them cool for a few minutes before serving.
🥣 Creamy Dipping Sauce
Mix together:
½ cup mayonnaise
2 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp garlic powder
¼ tsp black pepper
Chill until ready to serve.
Air Fryer Option
Brush the assembled egg rolls lightly with oil. Air fry at 400°F (200°C) for 8–10 minutes, turning halfway, until crisp and golden.
Servings: 10–12 egg rolls
Prep time: 20 minutes
Cook time: 15 minutes
Total: About 35 minutes
