Here’s a detailed, unique article on Philly Cheesesteak Egg Rolls, including a step-by-step method:

Philly Cheesesteak Egg Rolls: A Crispy, Cheesy Twist on a Classic

The Philly cheesesteak is an iconic American sandwich, loved for its tender strips of beef, melted cheese, and sautéed onions. But what happens when you combine this classic flavor with a crispy, golden egg roll wrapper? The result is Philly cheesesteak egg rolls—a fun, crunchy, and utterly delicious fusion appetizer or snack that’s perfect for parties, game days, or anytime you crave comfort food with a twist.

Here’s a comprehensive guide to making these irresistible treats at home.

Ingredients

For the filling:

• 1 lb (450 g) thinly sliced ribeye or sirloin steak
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded provolone or American cheese
• 1 tbsp vegetable oil
• Salt and black pepper to taste
• Optional: ½ tsp crushed red pepper flakes for a little heat

For the egg rolls:

• 10–12 egg roll wrappers
• 1–2 tbsp water (for sealing the wrappers)
• Vegetable oil for frying

Optional dipping sauce:

• ½ cup mayonnaise
• 2 tsp sriracha or hot sauce
• 1 tsp lemon juice

Step-by-Step Method

1. Prepare the Filling

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onions and bell peppers, sautéing for 3–4 minutes until they soften.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Increase the heat to high and add the thinly sliced beef. Stir frequently, cooking until the meat is just browned. Avoid overcooking; you want it tender.
5. Season with salt, pepper, and optional red pepper flakes.
6. Remove from heat and let cool slightly, then stir in the shredded cheese. The residual heat will start to melt it slightly.

2. Assemble the Egg Rolls

1. Place an egg roll wrapper on a clean surface in a diamond shape (point facing you).
2. Spoon 2–3 tablespoons of the Philly cheesesteak filling onto the center of the wrapper.
3. Fold the bottom point over the filling, then fold in the sides snugly.
4. Roll the wrapper tightly toward the top point.
5. Moisten the top edge with a little water to seal the egg roll. Repeat with remaining wrappers and filling.

3. Fry the Egg Rolls

1. Pour vegetable oil into a deep skillet or pot to a depth of about 1–2 inches and heat to 350°F (175°C).
2. Carefully add 2–3 egg rolls at a time (don’t overcrowd) and fry for 2–3 minutes per side until golden brown and crispy.
3. Remove with a slotted spoon and drain on paper towels.

Tip: For a healthier alternative, you can brush the egg rolls lightly with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden.

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