Cheesesteak Egg Rolls Recipe

Ribeye steak: Thinly sliced ribeye steak adds rich, tender meat that’s full of flavor.

Onion: Finely chopped onion brings sweetness and a little crunch when cooked.

Green bell pepper: Chopped green bell pepper adds a fresh, slightly bitter taste and some color.

Provolone cheese: Shredded provolone melts perfectly, giving the egg rolls a creamy texture.

Egg roll wrappers: These thin sheets of dough wrap all the filling and get crispy when fried.

Oil for frying: Used to fry the egg rolls until they are golden and crunchy.

One of the trickiest parts of making these Cheesesteak Egg Rolls is rolling the egg roll wrappers without tearing them. Here’s a simple way to do it so your rolls stay nice and tight. First, lay one egg roll wrapper flat on a clean surface with a corner pointing toward you, like a diamond shape. Next, put a spoonful of the steak and veggie mixture near the corner closest to you, but don’t overfill it—too much filling can make rolling hard. Then, fold that corner over the filling, tucking it in gently but firmly. After that, fold in the two side corners toward the center, kind of like closing an envelope. Finally, roll the wrapper away from you, keeping it snug but not so tight that it rips. To seal the edge, dip your finger in a little water and run it along the last corner before finishing the roll. The water acts like glue and keeps everything together while frying.

Doing this makes cooking smoother because your egg rolls won’t fall apart in the hot oil, and they’ll cook evenly. Plus, a tight roll means you get a perfect bite with all the tasty ribeye steak, onion, green bell pepper, and melted provolone cheese inside. If the wrapper tears, the filling can leak out, making a mess and losing that delicious gooey center.

When I first tried rolling egg rolls, I stuffed them too full and didn’t seal the edges well. The filling oozed out during frying, and it was a bit frustrating. Now, I always remember to use just enough filling and seal the edges with water. It’s a small step that makes a big difference and helps me enjoy my crispy, cheesy egg rolls without any trouble.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is also tender and flavorful, making it a good alternative for the ribeye in this recipe.

• ribeye steak - Substitute with flank steak: Flank steak is leaner and can be thinly sliced, providing a similar texture to ribeye.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the other ingredients well.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a different texture to the egg rolls.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a vibrant color to the dish.

• green bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and a rich flavor, offering a different taste profile.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor, making it a good alternative to provolone.

• provolone cheese - Substitute with cheddar cheese: Cheddar provides a sharper taste and melts nicely, adding a different flavor dimension.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still hold the filling well when fried.

• egg roll wrappers - Substitute with wonton wrappers: Wonton wrappers are smaller but can be used to make mini egg rolls, offering a bite-sized alternative.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• oil for frying - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried egg rolls.

• Allow the cheesesteak egg rolls to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each egg roll individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped egg rolls in an airtight container or a resealable plastic bag. This ensures they stay fresh and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator if you plan to consume them within 3-4 days. This keeps the ribeye steak and provolone cheese filling fresh.
• For longer storage, place the wrapped egg rolls in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the egg rolls to a resealable freezer bag or airtight container. Label with the date to keep track of their freshness.
• When ready to enjoy, reheat the egg rolls by baking them in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy. This ensures they retain their delightful crunch.
• Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 10-12 minutes, shaking halfway through. This method keeps the egg rolls crispy without additional oil.
• Avoid microwaving the egg rolls as it can make them soggy. If you must use a microwave, do so in short bursts and use a microwave-safe rack to elevate them.

• Preheat your oven to 350°F (175°C). Place the cheesesteak egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through to ensure even heating. This method keeps the exterior crispy while warming the inside thoroughly.

• For a quicker option, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the basket, ensuring they don't touch. Air fry for 5-7 minutes, shaking the basket halfway through. This method maintains the crunchiness without adding extra oil.

• If you're in a hurry, the microwave can be used, though it may result in a less crispy texture. Place the egg rolls on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking for desired warmth. For a crispier finish, you can then quickly pan-fry them in a little oil for about 1 minute per side.

• To reheat on the stovetop, heat a non-stick skillet over medium heat. Add a small amount of oil and place the egg rolls in the skillet. Cook for 2-3 minutes on each side, pressing down gently with a spatula to ensure even heating and a crispy exterior.

• For a toaster oven, preheat to 350°F (175°C). Place the egg rolls on the rack or a baking sheet. Heat for 10-12 minutes, turning once halfway through. This method offers a balance between convenience and maintaining the egg rolls' texture.

• Skillet: A flat-bottomed pan used for cooking the ribeye steak and sautéing the vegetables.

• Knife: Essential for finely chopping the onion and green bell pepper, as well as slicing the ribeye steak.

• Cutting board: A surface to safely chop the vegetables and slice the steak.

• Spatula: Useful for stirring the steak and vegetables in the skillet and ensuring even cooking.

• Mixing bowl: To combine the cooked steak, vegetables, and shredded provolone cheese.

• Egg roll wrappers: Thin sheets used to wrap the cheesesteak mixture before frying.

• Deep skillet: A deep pan for frying the egg rolls to achieve a golden brown exterior.

• Fryer: An alternative to the deep skillet for frying the egg rolls.

• Thermometer: To ensure the oil reaches the correct frying temperature of 350°F (175°C).

• Tongs: Handy for turning the egg rolls while frying to ensure they cook evenly on all sides.

• Paper towels: Used to drain excess oil from the fried egg rolls, keeping them crispy.

• Plate: To serve the hot, freshly fried egg rolls.

Prepare the filling: Cook the ribeye steak, onion, and green bell pepper together in advance and store in the fridge.

Pre-shred cheese: Buy pre-shredded provolone cheese to save time on grating.

Use a food processor: Chop the onion and green bell pepper quickly with a food processor.

Batch fry: Fry multiple egg rolls at once to reduce cooking time.

Preheat oil: Ensure the oil is preheated to 350°F (175°C) before frying to speed up the process.