I had these at a friend’s house party and I begged for the recipe!!
Cheesesteak-Style Egg Rolls
A crispy, golden shell wrapped around juicy steak, caramelized onions and peppers, and melted provolone—this clever spin on the classic cheesesteak makes for a mouthwatering appetizer or snack you won’t forget.
🧾 Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Roll Wrappers | 8 |
| Provolone Cheese (sliced) | 8 slices |
| Steak Strips (sirloin or ribeye) | 1 pound |
| Green Bell Pepper (diced) | 1 |
| Onion (diced) | 1 |
| Olive Oil | 1 tablespoon |
| Large Egg (beaten) | 1 |
| Montreal Steak Seasoning | To taste |
| Vegetable Oil | For frying (enough to fill skillet) |
👨🍳 Directions:
1. Prepare the Filling
In a large skillet, heat olive oil over medium-high heat. Add steak strips and season generously with Montreal steak seasoning. Cook until browned and fully cooked. Set steak aside.
In the same pan, add diced onion and green pepper. Sauté until softened and slightly caramelized. Return the steak to the skillet and stir to combine.
2. Assemble the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
- Add a slice of provolone cheese in the center.
- Top with 2–3 tablespoons of the steak and veggie mixture.
- Fold the bottom corner over the filling, then fold in the left and right corners.
- Roll tightly toward the top corner, sealing it with a brush of beaten egg.
- Repeat until all rolls are assembled.
3. Fry to Perfection
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in small batches, turning occasionally, for about 3–4 minutes or until golden brown and crispy. Avoid overcrowding the pan.
Transfer to a paper towel-lined plate to drain.
4. Serve & Enjoy
Serve hot with your favorite dipping sauce—ranch, spicy mayo, or marinara all work beautifully.
