Cheesesteak Egg Rolls Recipe

Ribeye steak: Thinly sliced for quick cooking and tender texture.

Onion: Finely chopped to blend seamlessly with the other ingredients.

Green bell pepper: Adds a slight crunch and sweetness.

Provolone cheese: Shredded to melt easily into the filling.

Egg roll wrappers: Used to encase the filling and provide a crispy exterior.

Oil: For frying the egg rolls to a golden brown.

When preparing the ribeye steak, make sure to slice it as thinly as possible. This ensures that the meat cooks quickly and evenly, which is crucial for achieving a tender texture. To make slicing easier, you can partially freeze the steak for about 20-30 minutes before cutting. This firms up the meat, allowing for more precise and thinner slices.

• 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.