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