Cheesesteak egg rolls
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Appetizer

Cheesesteak Egg Rolls

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I am definitely a Philly girl at heart, so a cheesesteak is something that I love.  That being said, I am not always in the mood for a full-size cheesesteak.  I also sometimes want to share with other or need to entertain a crowd.  Enter the Cheesesteak Egg Roll.  It may not be fancy but they are fun, easy, and delicious.

I made my egg rolls in a very classic cheesesteak style: meat, cheese, and onions.  That’s it.  I have seen so many places outside of Philly try to add a bunch of other ingredients like lettuce or tomato.  I am sorry, but NO!  A cheesesteak is a simple thing and should really not have much on it.  So, I am always skeptical when I see somewhere offering a “cheese steak sandwich.”  I find that, more often than not, I am disappointed.

These egg rolls are really fun though, they are super easy to stuff, roll, and simply pan fry.  I made mine with Sirloin that I sliced thinly, but you can find pre-sliced meat at many grocery stores.  This thin slicing is key though, the meat should cook really quickly.

I also topped mine with a sriracha ranch dipping sauce to give them something extra.  It adds a slightly spicy element to the egg rolls that elevates them just a bit.


Cheesesteak Egg Rolls

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 20 Rolls

Ingredients

  • 1.5 Lb Sirloin Thinly sliced
  • 1/2 Yellow Onion diced
  • 1.5 Cups Provolone Grated
  • Canola Oil
  • Egg Roll Wrappers
  • Ranch Dressing
  • Sriracha

Instructions

  • Heat a skillet or griddle over high heat with a little bit of oil. Add the steak cook for about 1-1.5 minutes per side until slightly browned. Remove from the heat and chop into small pieces.
  • Cook the onion on the griddle or skillet over medium heat for about 3-4 minutes.
  • Combine the steak, onions, and cheese in bowl.
  • Place a large spoonful of the mixture in a line diagonally across the egg roll wrapper. Tightly wrap the wrapper around the mixture.
  • Heat about a 1/4 inch of canola oil in a pan over high heat. Place the rolls closure side down and fry for 2 minutes per side or until well browned.
  • Cut on the diagonal and serve with the ranch-sriracha mixture.
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