These Philly Cheesesteak Egg Rolls are a crispy, flavorful twist on the classic sandwich, combining seasoned ground beef, sautéed onions and peppers, and melted American cheese—all wrapped up and fried to golden perfection.
Philly Cheesesteak Egg Rolls
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 pound |
| Worcestershire sauce | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Butter | 2 tablespoons |
| Yellow onion, chopped | 1 |
| Green bell pepper, chopped | 1/2 |
| Egg roll wrappers | 24 |
| American cheese, sliced | 12 |
| Vegetable oil | 3/4 cup (for frying) |
How To Make Philly Cheesesteak Egg Rolls:
Step 1: Cook the Beef:
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small chunks (about 5–7 minutes). Drain off any excess grease. Stir in the Worcestershire sauce, salt, and black pepper. Mix gently, then remove from the pan and set aside.
Step 2: Sauté the Vegetables:
In the same skillet, melt the butter. Add the chopped onion and bell pepper and cook for 5–7 minutes, until softened and lightly browned. Return the beef to the skillet and stir to combine. Let the mixture cool slightly before filling the wrappers.
Step 3: Assemble the Egg Rolls:
Lay out the egg roll wrappers on a clean surface. Place half a slice of American cheese in the center of each wrapper, then spoon about 3 tablespoons of the beef mixture on top. Fold the bottom corner up over the filling, fold in the sides, moisten the edges with water, and roll tightly to seal.
Step 4: Fry:
Heat about 1 inch of vegetable oil in a large skillet or saucepan over medium-high heat. Fry 3–4 egg rolls at a time for 3–4 minutes, turning halfway through, until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining egg rolls, reheating the oil as needed between batches.
Step 5: Serve:
Serve warm with ketchup, cheese sauce, or your favorite dipping sauce.
