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Philly Cheesesteak Egg Rolls Recipe

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4.3 from 9 reviews

These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak inside a crispy egg roll wrapper. Filled with seasoned shaved steak, sautéed onions and bell peppers, melted provolone cheese, and cooked to golden perfection in the air fryer, they make a perfect appetizer or snack served with warm Cheez Whiz for dipping.

Ingredients

For the Filling

  • 1 pound shaved steak
  • 2 teaspoons olive oil (divided)
  • 2 teaspoons seasoned salt (divided)
  • 1 small yellow onion, finely diced
  • 1 small green bell pepper, finely diced
  • 1 teaspoon chili powder
  • 4 slices provolone cheese

For Assembly & Cooking

  • 12 egg roll wrappers
  • Oil spray, for lightly spraying egg rolls
  • Cheez Whiz, warm, for dipping

Instructions

  1. Heat the skillet: Place a large skillet over medium heat and add 1 teaspoon of olive oil. Allow the oil to become hot before adding any ingredients.
  2. Cook the steak: Add the shaved steak to the hot skillet, sprinkle with 1 teaspoon seasoned salt, and cook while stirring often until cooked through. Remove the steak from the skillet to a plate and set aside.
  3. Sauté the vegetables: Add the remaining 1 teaspoon olive oil to the skillet and heat. Add the diced onion, green bell pepper, the remaining 1 teaspoon seasoned salt, and chili powder. Cook, stirring frequently, until the vegetables have softened, about 5 minutes.
  4. Combine steak and veggies: Return the cooked steak to the skillet with the softened vegetables. Stir everything together. Taste and add additional seasoned salt if needed.
  5. Melting the cheese: Lay the slices of provolone cheese on top of the steak and vegetable mixture. Turn off the heat and cover the pan. Let it sit for 3-4 minutes until the cheese has melted completely.
  6. Mix filling: Stir well to fully incorporate the melted cheese and ensure an even filling.
  7. Assemble egg rolls: Spoon 2 to 3 tablespoons of the steak mixture onto the center of an egg roll wrapper. Fold in each side and then roll tightly. Before finishing the last roll, wet your finger with water and brush onto the top corner of the wrapper. Seal the roll tightly. Repeat the process for all remaining egg rolls.
  8. Prepare for air frying: Lightly spray the outside of each egg roll on all sides with oil spray to promote crispiness.
  9. Arrange in air fryer: Place the egg rolls in a single layer in the air fryer basket, ensuring space between each one for air circulation. Depending on your air fryer size, cook in 2-3 batches.
  10. Air fry the egg rolls: Cook at 390°F (199°C) for 7 minutes or until the egg rolls are golden brown, flipping halfway through to ensure even crisping.
  11. Serve: Serve the crispy egg rolls hot with warm Cheez Whiz on the side for dipping.

Notes

  • To prevent the egg rolls from opening, ensure the seam is sealed well with water before air frying.
  • Use thinly shaved steak for best texture and quick cooking.
  • Adjust the amount of chili powder according to your preferred spice level.
  • If you don’t have an air fryer, these egg rolls can also be deep-fried or baked until crispy.
  • Warm the Cheez Whiz before serving to keep it smooth for dipping.

Find it online: https://cookedbysarah.com/philly-cheesesteak-egg-rolls-recipe/