Crispy Cheesy Philly Cheesesteak Egg Rolls

Crispy, Cheesy Philly Cheesesteak Egg Rolls

Instructions

1. Prepare the Filling:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the sliced steak and season with salt, pepper, and garlic powder. Sauté until browned and cooked through. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil and sauté onions, bell peppers, and mushrooms (if using) until softened. Add Worcestershire sauce and stir.
3. Combine the cooked steak with the sautéed veggies. Allow the mixture to cool slightly, then stir in shredded cheese.

2. Assemble the Egg Rolls:

1. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape).
2. Place 2–3 tbsp of the filling near the center of the wrapper.
3. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly. Seal the edge with the beaten egg. Repeat with remaining wrappers and filling.

3. Fry the Egg Rolls:

1. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
2. Fry the egg rolls in batches, 2–3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.

Optional Oven-Baked Method:

• Preheat oven to 425°F (220°C).
• Place assembled egg rolls on a greased baking sheet. Brush with oil and bake for 18–20 minutes, flipping halfway, until crispy.

Serving Suggestions:

• Serve with a creamy cheese sauce, ranch, or garlic aioli for dipping.
• Pair with a side of crispy fries or a fresh green salad.

Let me know if you’d like any adjustments or extra tips!