These savory egg rolls put a bold spin on the classic Philly cheesesteak—packed with seasoned steak strips, caramelized onions and peppers, and melted provolone cheese, all tucked into a crispy, golden wrapper.
Cheesesteak-Style Egg Rolls
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Egg roll wrappers | 8 |
| Provolone cheese, sliced | 8 slices |
| Steak strips (sirloin or ribeye) | 1 lb |
| Green pepper, diced | 1 |
| Onion, diced | 1 |
| Olive oil | 1 tbsp |
| Egg, large (beaten) | 1 |
| McCormick Montreal Steak Seasoning | To taste |
| Vegetable oil | Enough to fill a deep skillet (for frying) |
👨🍳 Instructions
Step 1: Cook the Steak and Vegetables
Heat olive oil in a large skillet over medium-high heat.
Add steak strips and season generously with McCormick Montreal Steak Seasoning.
Cook until browned and cooked through, then remove and set aside.
In the same skillet, sauté diced green pepper and onion until soft and caramelized.
Combine the cooked steak with the vegetables and let cool slightly.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface, positioned like a diamond (one corner pointing toward you).
Place a slice of provolone cheese in the center.
Add 2–3 tablespoons of the steak mixture on top.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.
Brush the top corner with beaten egg to seal.
Repeat with remaining wrappers and filling.
Step 3: Fry the Egg Rolls
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry egg rolls in batches for about 3–4 minutes, turning occasionally until golden brown and crispy.
Avoid overcrowding the pan.
Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Serve
Serve warm with your favorite dipping sauces—ranch, spicy mayo, or marinara all pair perfectly.
Crispy on the outside, melty and savory on the inside—these cheesesteak egg rolls are guaranteed crowd-pleasers.
