Philly Cheesesteak Egg Rolls have all the flavors of the classic Philly Cheese Steak Sandwich in a crispy peel and made with tender beef!

When you are going to pick out the very delicious appetizer, and when you want to impress your friends or family. sure, this selected recipe is the optimal one. Supple meat, fried peppers, and smothered onions with cheese and enveloped in egg roll wrappers, and fried to perfection in these Philly Cheesesteak Egg Rolls. Yes, that’s wonderful!

These Cheesesteak Egg rolls are one of the best American fast food, Everyone likes this recipe because it’s very easy to prepare, and also inexpensive. Today, you will follow the instructions, and then you will start to make your dinner tonight. You can make a lot of egg rolls, and store the rest in the fridge.

Traditional Philly Cheese Steak stuffed into egg roll wrappers is easy-to-eat finger food, and it is a delicious addition to any appetizer collection. It’s also considered as a meal almost on its own.

Philly Cheese Steak can be presented as a super delicious gift for your guest, anyone can resist. Try to prepare it next week for your lovers, they will be devoured. Don’t forget to tell us in the comment what happened.

Recipe Infos:

Course: Appetizer, Dinner, Snack
Cuisine: American
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Servings: 8 servings


8 Egg Roll wrappers

8 Slices provolone cheese

One lb (ca. 454 g). Steak strips cut into small cubes.

1 Green pepper diced

1 Onion diced

One Tbsp. Olive oil.

1 Large egg beaten

McCormick Montreal steak seasoning

Vegetable oil for frying


Heat the olive oil in a skillet over medium-high heat on the stove.

Add the steak, onion, and peppers to the skillet, and saute until the beef is cooked through, and the vegetables have softened.

Mix in the steak seasoning to taste and drain any excess fat. Let the meat mixture cool for a bit.

Lay the egg roll wrappers on a flat surface, and brush all of the outside edges with the beaten egg.

Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.

Top the filling in each wrapper with a piece of cheese folded in half.

Fold in the sides of each egg roll wrapper, and then fold up the bottom and roll the wrapper around the filling, sealing it closed by folding down the top edge to form a pocket.

Heat several inches of vegetable oil in a high-sided skillet or wok over medium-high heat on the stove.

Fry the egg rolls until golden brown and crispy on all sides. Drain on a paper towel-lined plate before serving.


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