Step 3: Assemble the Egg Rolls
- Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you (like a diamond).
- Place about 2–3 tablespoons of the beef mixture in the center.
- Sprinkle a generous amount of shredded cheese on top.
- Fold the bottom corner over the filling, then fold in both sides tightly. Roll the wrapper upward, sealing the top corner with beaten egg.
- Repeat until all wrappers are filled.
Step 4: Fry Until Golden
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Fry the egg rolls in small batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Step 5: Serve with Dipping Sauce
Philly Cheesesteak Egg Rolls are best enjoyed hot, with dipping sauces on the side. Some popular choices include:
- Cheese sauce (melted provolone or Cheez Whiz)
- Chipotle mayo
- Garlic aioli
- Classic ketchup
Tips for Success
- Cut meat thinly: Freeze the steak for 20–30 minutes before slicing to make thin cutting easier.
- Don’t overstuff: Too much filling will cause the egg rolls to burst during frying.
- Bake instead of fry: For a lighter option, brush the egg rolls with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
Final Thoughts
Philly Cheesesteak Egg Rolls are a fun, modern take on two beloved comfort foods. They’re crunchy on the outside, savory and cheesy on the inside, and guaranteed to disappear fast at any gathering. Once you try them, they might just become your new go-to appetizer.
Do you want me to also give you a baked version with air fryer instructions for a healthier twist, or keep it classic with frying only?
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