Indulge in a fusion of flavors with these Philly cheesesteak egg rolls. Combining the savory goodness of a classic Philly cheesesteak with the crispy delight of an egg roll, this recipe is perfect for a unique appetizer or a fun dinner option. The combination of tender ribeye steak, sautéed vegetables, and melted provolone cheese wrapped in a crunchy egg roll wrapper is sure to be a hit.
When preparing this recipe, you might need to visit the supermarket for a few key ingredients. Ribeye steak, known for its tenderness and flavor, is essential for an authentic Philly cheesesteak experience. Provolone cheese adds a creamy, slightly sharp taste that complements the steak and vegetables perfectly. Egg roll wrappers can usually be found in the refrigerated section of your grocery store, often near the produce or deli area.
Ingredients For Philly Cheesesteak Egg Rolls
Ribeye steak: Thinly sliced for tenderness and rich flavor.
Green bell pepper: Adds a fresh, slightly sweet crunch.
Onion: Provides a savory depth to the filling.
Mushrooms: Adds an earthy, umami flavor.
Egg roll wrappers: The crispy outer layer that holds everything together.
Provolone cheese: Melts beautifully, adding a creamy, slightly sharp taste.
Oil: Used for frying the egg rolls to a golden brown.
Technique Tip for This Recipe
When slicing the ribeye steak, make sure to cut against the grain to ensure tenderness. For a more even cook, partially freeze the steak for about 30 minutes before slicing. This will firm up the meat, making it easier to achieve thin, uniform slices.
Suggested Side Dishes
Alternative Ingredients
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 and taste.
green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and add a vibrant color to the dish.
green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly different flavor profile.
onion - Substitute with shallots: Shallots have a milder taste and add a subtle sweetness.
onion - Substitute with leeks: Leeks provide a delicate onion flavor and a unique texture.
mushrooms - Substitute with zucchini: Zucchini can mimic the texture of mushrooms and adds a different but complementary flavor.
mushrooms - Substitute with eggplant: Eggplant offers a similar texture and absorbs flavors well.
egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still hold the filling effectively.
egg roll wrappers - Substitute with wonton wrappers: Wonton wrappers are smaller but can be used to make mini versions of the egg rolls.
provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.
provolone cheese - Substitute with cheddar cheese: Cheddar adds a sharper flavor and melts nicely.
oil for frying - Substitute with canola oil: Canola oil has a high smoke point and is neutral in flavor, making it suitable for frying.
oil for frying - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slight nutty flavor.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
Allow the egg rolls to cool completely before storing. This prevents condensation, which can make them soggy.
Place the cooled egg rolls in an airtight container or wrap them individually in plastic wrap. This helps maintain their crispiness.
Store the wrapped egg rolls in the refrigerator if you plan to consume them within 2-3 days. This keeps them fresh and ready for a quick reheat.
For longer storage, place the wrapped egg rolls in a freezer-safe bag or container. Label with the date to keep track of freshness.
When freezing, ensure the egg rolls are arranged in a single layer to prevent them from sticking together. Once frozen, you can stack them to save space.
To reheat refrigerated egg rolls, preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.
For frozen egg rolls, preheat your oven to 375°F (190°C). Bake for 15-20 minutes, or until they are hot and crispy. No need to thaw them beforehand.
Alternatively, you can reheat egg rolls in an air fryer. Set the air fryer to 350°F (175°C) and cook for 5-7 minutes for refrigerated egg rolls, or 10-12 minutes for frozen ones.
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, allowing air to circulate.
Serve reheated egg rolls immediately for the best texture and flavor. Enjoy them with your favorite dipping sauce for an added burst of taste.
How To Reheat Leftovers
Preheat your oven to 375°F (190°C). Place the Philly Cheesesteak Egg Rolls on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.
For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the basket, making sure they don't touch. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.
If you're in a rush, the microwave can be used, though it may not retain the crispiness. Place the egg rolls on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
For a stovetop method, 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, until they are warmed through and the wrapper is crispy.
To reheat using a toaster oven, preheat to 375°F (190°C). Place the egg rolls on the toaster oven tray and bake for 8-10 minutes, turning once, until they are hot and crispy.
Best Tools for This Recipe
Skillet: Used to cook the steak and sauté the vegetables until they are tender.
Knife: Essential for thinly slicing the ribeye steak and dicing the bell pepper, onion, and mushrooms.
Cutting board: Provides a stable surface for slicing and dicing the ingredients.
Tongs: Handy for turning the steak and vegetables while cooking.
Mixing bowl: Used to hold the cooked steak and vegetable mixture while it cools slightly.
Egg roll wrappers: The outer layer that encases the steak and vegetable mixture.
Small bowl: Holds water to seal the edges of the egg roll wrappers.
Deep skillet: Used for frying the egg rolls until they are golden brown.
Thermometer: Ensures the oil is heated to the correct temperature of 350°F (175°C).
Paper towels: Used to drain the excess oil from the fried egg rolls.
Spoon: Helps to add the steak mixture onto the egg roll wrappers.
Grater: Used to shred the provolone cheese.
How to Save Time on This Recipe
Prepare the filling: Cook the steak and vegetables in advance and store them in the fridge. This way, you can quickly assemble the egg rolls when ready to fry.
Use pre-shredded cheese: Save time by using pre-shredded provolone cheese instead of shredding it yourself.
Batch fry: Fry multiple egg rolls at once to reduce cooking time. Ensure your oil is at the right temperature for even cooking.
Pre-cut vegetables: Buy pre-diced bell peppers, onions, and mushrooms to cut down on prep time.
Philly Cheesesteak Egg Rolls
Ingredients
Main Ingredients
- 1 lb Ribeye steak, thinly sliced
- 1 cup Green bell pepper, diced
- 1 cup Onion, diced
- 1 cup Mushrooms, sliced
- 8 Egg roll wrappers
- 1 cup Provolone cheese, shredded
- 2 cups Oil for frying
Instructions
- Heat a skillet over medium heat and cook the steak until browned. Remove and set aside.
- In the same skillet, cook the bell pepper, onion, and mushrooms until tender.
- Return the steak to the skillet and mix with the vegetables. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface. Add a spoonful of the steak mixture and top with shredded cheese. Roll up the wrapper, sealing the edges with water.
- Heat oil in a deep skillet to 350°F (175°C). Fry the egg rolls until golden brown, about 3-4 minutes. Drain on paper towels.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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