Description
These crispy, golden egg rolls are stuffed with tender sliced ribeye beef, sautéed onions and peppers, and melted provolone cheese, delivering all the iconic flavors of a Philadelphia cheesesteak in a convenient handheld form. Perfect for game day, party platters, or whenever you want a savory appetizer that impresses without requiring much effort.
Ingredients
Scale
- 12 egg roll wrappers, look for them in the frozen or refrigerated section
- 450 g finely sliced raw ribeye, high-quality beef ensures the best flavor and texture
- 150 g diced onion, yellow or white onions work well
- 100 g diced green bell pepper, or use a mix of red and green for variety
- 180 g shredded provolone, the signature cheese of a true Philly cheesesteak
- 1 tablespoon olive oil, for sautéing the filling
- 1 teaspoon Worcestershire sauce, adds depth and umami
- 1/2 teaspoon garlic powder, enhances the savory profile
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, freshly ground is preferred
- 1 egg, beaten, for sealing the wrappers
- 1 litre neutral oil, vegetable or canola oil for deep frying
- 80 g prepared cheese dip, for serving alongside the egg rolls
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onions and green bell peppers, cooking for about 4-5 minutes until they begin to soften and the onions turn translucent. Stir occasionally to ensure even cooking.
- Cook the Beef: Add the finely sliced ribeye to the same skillet, breaking it apart gently as it cooks, about 5-7 minutes until the meat is no longer pink. The beef should be cooked through but still tender.
- Season the Filling: Sprinkle Worcestershire sauce, garlic powder, salt, and black pepper over the beef and vegetables. Stir well to combine and cook for another 1-2 minutes so the seasonings are fully incorporated. Remove from heat.
- Add the Cheese: Stir in the shredded provolone while the filling is still warm, mixing until the cheese melts completely and coats all the ingredients. Set the filling aside to cool slightly before wrapping.
- Set Up Your Workspace: Place an egg roll wrapper on a clean surface with one corner pointing toward you in a diamond orientation. Have your beaten egg in a small bowl and the cooled filling ready nearby.
- Fill Each Wrapper: Spoon about 3 tablespoons of the beef and cheese mixture onto the center-lower portion of each wrapper. Do not overfill, as this makes sealing difficult.
- Fold and Seal: Fold the bottom corner up over the filling, then fold in both side corners. Roll tightly toward the top corner, then brush the top corner with beaten egg and press to seal. Repeat with the remaining wrappers and filling.
- Prepare for Frying: Arrange the sealed egg rolls on a parchment-lined baking sheet, keeping them in a single layer so they don't stick together. They can be fried immediately or covered and refrigerated for up to 2 hours.
- Heat the Oil: Pour neutral oil into a deep skillet or Dutch oven to a depth of about 3-4 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), which takes about 5-7 minutes. Use a thermometer to ensure proper temperature.
- Fry in Batches: Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning halfway through, until they are golden brown on all sides. Avoid moving them around too much during the first minute so they seal properly.
- Drain and Rest: Remove the egg rolls using a slotted spoon and transfer them to a paper towel-lined plate. Let them rest for 2-3 minutes before serving, which allows them to drain excess oil and the exterior to firm up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes