recipe for Cheesesteak Egg Rolls — crispy, golden wrappers filled with juicy steak, sautéed veggies, and gooey provolone cheese. They’re a crowd-pleasing appetizer or even a fun dinner option!
🥢 Cheesesteak Egg Rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 egg rolls
Ingredients
1 lb ribeye steak or sirloin, thinly sliced (or shaved beef)
1 tbsp olive oil
1 small onion, finely diced
1 green bell pepper, finely diced
1 small red bell pepper, finely diced (optional)
1 cup mushrooms, chopped (optional)
Salt and black pepper, to taste
1 tsp garlic powder
6–8 slices provolone cheese, chopped or shredded
12 egg roll wrappers
Oil for frying (vegetable or canola)
Instructions
Cook the filling:
Heat olive oil in a skillet over medium-high heat. Add steak and cook until browned and cooked through, about 3–4 minutes. Remove and set aside.
Sauté the vegetables:
In the same skillet, add onion, peppers, and mushrooms. Cook until softened, about 5 minutes. Season with salt, pepper, and garlic powder.
Combine filling:
Add cooked steak back to the pan and stir to combine. Remove from heat and let cool slightly. Mix in provolone cheese so it melts into the filling.
Assemble egg rolls:
Lay out one egg roll wrapper with a corner facing you (diamond shape). Spoon about 2–3 tablespoons of the filling in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
Fry the egg rolls:
Heat oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.
(Alternatively, you can air fry at 375°F for 10–12 minutes, flipping halfway, or bake at 400°F for 15–18 minutes, brushing with oil.)
Serve:
Serve warm with a dipping sauce like cheese sauce, spicy ketchup, or garlic aioli.
Dipping Sauce Idea
Creamy Cheese Sauce:
Melt 1 tbsp butter, whisk in 1 tbsp flour, cook for 1 minute, then whisk in 1 cup milk. Stir until thickened and add 1 cup shredded provolone or cheddar. Season with salt and a dash of hot sauce if desired.