Philly cheesesteak egg rolls

Step 2: Assemble the Egg Rolls

1. Lay out the wrapper: Place an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
2. Add the filling: Spoon about 2–3 tablespoons of the steak and vegetable mixture near the bottom corner. Lay a slice of provolone cheese on top (or sprinkle shredded cheese).
3. Fold and roll: Fold the bottom corner over the filling, then fold in the sides snugly. Roll upward toward the top corner, sealing the edge with a brush of beaten egg. Repeat until all wrappers are used.

Step 3: Fry the Egg Rolls

1. Heat the oil: In a large, deep skillet or saucepan, pour enough vegetable oil to cover the egg rolls halfway (about 2 inches). Heat to 350°F (175°C).
2. Fry until golden: Carefully add 2–3 egg rolls at a time, frying for 2–3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
3. Drain: Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 4: Serve

• Slice each egg roll diagonally for a beautiful presentation.
• Serve hot with your favorite dipping sauce like spicy mayo, cheese sauce, or ketchup.

Tips for Success

• Thinly slice the steak: This ensures it cooks quickly and stays tender inside the egg roll.
• Do not overfill: Too much filling can cause the egg roll to burst during frying.
• Keep wrappers moist: If wrappers start to dry, cover them with a damp towel to prevent cracking.
• Baking option: For a lighter version, brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning halfway.

Philly cheesesteak egg rolls are a perfect party snack, game-day treat, or creative dinner idea. With every crispy bite, you’ll enjoy the savory goodness of a classic Philly cheesesteak in a fun, portable form.

If you want, I can also make a version with pictures illustrating each step, so it looks like a mini cooking guide. It would make the recipe even easier to follow visually.

Do you want me to do that?