Print

Irresistible Philly Cheesesteak Egg Rolls Recipe with Easy Cheese Sauce

Philly cheesesteak egg rolls - featured image
Print Recipe

These Philly cheesesteak egg rolls combine the hearty, savory filling of a classic Philly cheesesteak with a crispy egg roll wrapper, served with a smooth, easy cheese sauce. Perfect for quick weeknight meals, parties, or game days.

Ingredients

Scale
  • 8 oz ribeye steak or sirloin, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 tablespoon vegetable oil
  • 4 oz provolone cheese, shredded or sliced thin
  • 10–12 egg roll wrappers
  • 1 egg, beaten
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Cook for 2-3 minutes until browned but still tender. Remove the steak and set aside.
  2. In the same skillet, add onions and green bell peppers. Sauté for 5-7 minutes until soft and caramelized, stirring occasionally. Add minced garlic during the last minute of cooking to avoid burning.
  3. Return the steak to the skillet and mix everything together. Remove from heat and let cool slightly (about 5 minutes).
  4. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of the filling in the center. Add a small pinch of shredded provolone cheese on top of the filling.
  5. Fold the bottom corner over the filling, then fold in the left and right corners tightly against the filling. Roll up firmly toward the top corner, sealing the edge with a brush of beaten egg. Repeat with remaining wrappers and filling.
  6. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until golden and bubbly.
  7. Slowly whisk in the milk to avoid lumps. Cook until thickened, about 3-4 minutes.
  8. Remove from heat and stir in shredded cheddar cheese, garlic powder, salt, and pepper. Stir until smooth and creamy. Keep warm on low heat.
  9. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy, turning occasionally for even color.
  10. Use a slotted spoon to remove egg rolls and drain on paper towels. Serve immediately with the warm cheese sauce on the side.

Notes

Freeze steak for 20-30 minutes before slicing for easier thin cuts. Maintain oil temperature at 350°F (175°C) for best frying results. Do not overfill wrappers to prevent bursting. Cheese sauce thickens quickly; stir constantly when adding milk. For gluten-free, substitute egg roll wrappers with rice paper wrappers. For dairy-free, use vegan cheese and sauce alternatives.

Nutrition

Keywords: Philly cheesesteak, egg rolls, cheese sauce, appetizer, snack, game day food, easy recipe, comfort food

Find it online: https://magnetmeal.com/irresistible-philly-cheesesteak-egg-rolls-recipe-with-easy-cheese-sauce/