These Philly cheesesteak egg rolls are made with rib eye steak, onions, peppers and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game day snack!
Ingredients ( Servings 8 )
- 8 Egg Roll wrappers
- 8 Slices provolone cheese
- 1 lb. Steak strips cut into small cubes
- 1 Green pepper diced
- 1 Onion diced
- 1 Tbsp. Olive oil
- 1 Large egg beaten
- McCormick Montreal steak seasoning
- Vegetable oil for frying
How To Make Cheesesteak Eggrolls
- Heat the olive oil in a skillet over medium high heat on the stove.
- Add the steak, onion and peppers to the skillet, and saute until the beef is cooked through, and the vegetables have softened.
- Mix in the steak seasoning to taste and drain any excess fat. Let the meat mixture cool for a bit.
- Lay the egg roll wrappers on a flat surface, and brush all of the outside edges with the beaten egg.
- Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.
- Top the filling in each wrapper with a piece of cheese folded in half.
- Fold in the sides of each egg roll wrapper, and then fold up the bottom and roll the wrapper around the filling, sealing it closed by folding down the top edge to form a pocket.
- Heat several inches of vegetable oil in a high sided skillet or wok over medium high heat on the stove.
- Fry the egg rolls until golden brown and crispy on all sides. Drain on a paper towel lined plate before serving.
Cheesesteak eggrolls are a delicious twist on the classic Philly cheesesteak, offering a crispy and savory bite-sized treat. Here are some variations and tips to elevate your cheesesteak eggrolls:
Variations:
- Meat Choices:
- Beef: Traditional choice, use thinly sliced ribeye or sirloin.
- Chicken: Swap out beef for thinly sliced chicken breast or thighs.
- Vegetarian: Use mushrooms or a combination of sautéed vegetables as a filling.
- Cheese Varieties:
- Provolone: Classic for an authentic flavor.
- American Cheese: Adds a creamy texture.
- Cheddar: For a sharper taste.
- Cream Cheese: Adds extra creaminess and richness.
- Add-Ins:
- Peppers and Onions: Sautéed bell peppers and onions for extra flavor.
- Garlic: Minced garlic adds a nice depth.
- Spinach: For added nutrition and color.
- Seasonings:
- Worcestershire Sauce: Adds a umami depth.
- Hot Sauce: For a spicy kick.
- Herbs: Try adding dried thyme or oregano for a unique twist.
Tips:
- Pre-Cook Filling: Sauté the meat and vegetables until cooked through before adding them to the eggroll wrappers to ensure they are fully cooked once fried.
- Seal Properly: Use a mixture of flour and water or egg wash to seal the edges of the eggrolls to prevent them from opening during frying.
- Avoid Overfilling: Don’t overstuff the eggrolls to ensure they crisp up well and don’t burst open.
- Frying Temperature: Maintain the oil temperature between 350-375°F (175-190°C) for crispy eggrolls. Too hot, and they will burn; too cool, and they will absorb excess oil.
- Test Fry: Before frying all the eggrolls, test one to make sure the filling stays intact and cooks properly.
- Serving: Serve with dipping sauces like marinara, ranch, or a spicy aioli for added flavor.
By mixing and matching these variations and following these tips, you can create a range of delicious cheesesteak eggrolls to suit your taste preferences.
To store cheesesteak eggrolls properly, follow these steps to maintain their taste and texture:
Short-Term Storage (Up to 1 Week)
- Cool Completely: Let the eggrolls cool completely to room temperature before storing.
- Refrigerate: Place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator.
- Reheat: To reheat, bake in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy. You can also reheat them in an air fryer for a few minutes to regain their crispiness.
Long-Term Storage (Up to 3 Months)
- Cool Completely: Ensure the eggrolls are fully cooled.
- Freeze: Arrange the eggrolls in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. Label with the date.
- Reheat: For best results, bake from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through and crispy. Alternatively, you can use an air fryer for quicker reheating.
Additional Tips
- Avoid Freezing Twice: Reheat only the portion you plan to eat to avoid repeatedly freezing and thawing.
- For Uncooked Eggrolls: You can also freeze eggrolls before cooking. Place them on a baking sheet to freeze, then transfer to a bag or container. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
By following these guidelines, you can keep your cheesesteak eggrolls fresh and tasty.
The nutritional information for cheesesteak eggrolls can vary based on the specific ingredients and quantities used. Here’s a general estimate for a typical cheesesteak eggroll, based on a recipe that includes beef, cheese, and basic eggroll wrappers, deep-fried:
Nutritional Information (Per Eggroll, approximately 80 grams)
- Calories: ~150-200 kcal
- Protein: ~7-10 grams
- Fat: ~8-12 grams
- Saturated Fat: ~3-5 grams
- Carbohydrates: ~15-20 grams
- Dietary Fiber: ~1-2 grams
- Sugars: ~2-4 grams
- Sodium: ~300-500 mg
Factors Affecting Nutrition
- Meat Choice: Using different types of meat or varying the amount of fat in the beef can impact calorie and fat content.
- Cheese: The type and amount of cheese affect the fat and calorie content. Creamier cheeses generally add more fat.
- Oil: Deep frying increases the fat content compared to baking or air frying.
For more precise nutritional information, consider using a recipe calculator with your specific ingredients and quantities.