Philly Cheesesteak Eggrolls
- Prep
- 15 min
- Cook
- 10-12 min
- Total
- 25 min
Step by step
Instructions
- 1
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- 2
1. Cook the steak in a skillet over medium-high heat until browned and cooked through. Break it into small pieces as it cooks.
- 3
2. (Optional) Add the diced onion and bell pepper. Cook until softened and combined with the steak.
- 4
3. Season with salt, pepper, and your favorite steak seasoning.
- 5
4. Place an eggroll wrapper flat and add a slice of provolone cheese and a few spoonfuls of the cheesesteak mixture to the center.
- 6
5. Fold in the sides and roll tightly. Seal the edge with a little water.
- 7
6. Fry the eggrolls in hot oil until golden brown and crispy on all sides.
- 8
7. Remove and place on a paper towel-lined plate to drain.
- 9
8. Serve warm with your favorite dipping sauce.
Notes & tips
- Don’t overfill the eggroll wrappers or they may burst while frying.
- Roll them tightly and make sure the edges are sealed well.
- Let the filling cool slightly before rolling so the wrappers are easier to work with.
- Provolone gives these the classic cheesesteak flavor, but you can use American or mozzarella if preferred.