Crispy Philly Cheesesteak Egg Rolls
These crispy, melty egg rolls pack all the flavor of a classic Philly cheesesteak into a golden shell, featuring savory steak, melted Provolone, and a secret balsamic onion twist.
Equipment
- Large Skillet
- Food processor
- Stock pot or deep-fryer
- Wire cooling rack
Ingredients
- 12-14 egg roll wrappers
- 1 egg whisked with 1 tablespoon water
- 1 quart canola or vegetable oil (for frying)
Steak Marinade:
- 1 pound top sirloin or flank steak thinly sliced across the grain
- 1/3 cup zesty Italian Dressing
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4-1/2 tsp red pepper flakes
Filling:
- 8 oz mushrooms, sliced
- 1 small onion sliced
- 1 green pepper sliced
- 1-2 jalapenos deveined, seeded and sliced
- 2 cups shredded provolone cheese
- 1 cup freshly shredded sharp cheddar
Instructions
Marinate and sear the steak
- Whisk together the Italian dressing, Worcestershire sauce, garlic, salt, pepper, and red pepper flakes in a glass bowl or freezer bag. Add the thinly sliced steak, coat thoroughly, and let it marinate at room temperature for 30 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat the steak dry, then sear in the pan undisturbed for 1 minute before stirring and cooking for 1 to 2 minutes more until the pink is gone. Drain the meat in a sieve to remove excess liquid.
Build the filling
- In the same skillet, heat 1 tablespoon olive oil and sauté mushrooms for 3 to 5 minutes until golden. Remove and set aside on paper towels.
- Add another tablespoon of oil and sauté peppers, onions, and jalapeños for 6 to 8 minutes until softened. Stir in a splash of balsamic vinegar once the onions darken to create a jammy texture.
- Combine the steak, mushrooms, and vegetables in a food processor. Pulse a few times until roughly chopped but not pasted, ensuring a uniform texture for the filling.
Fill, roll, and seal
- Position an egg roll wrapper as a diamond. Place 3 tablespoons of cheese in the center followed by 1/4 cup of the steak mixture. This layering helps prevent the wrapper from getting soggy.
- Fold the bottom corner over the filling, tuck in the sides, and roll snugly. Brush the edges with egg wash to create a tight seal.
- Keep finished rolls covered with a damp towel to prevent the wrappers from drying out or cracking before they are cooked.
Cook until crisp and golden
- Heat frying oil to 350°F. Fry rolls in batches of 3 to 4 for 2 to 3 minutes until evenly golden brown. Drain on a wire rack and serve hot with your choice of dipping sauce.
Notes
Moisture Control: It is essential to drain the steak and sautéed vegetables thoroughly before assembling. Any excess liquid will create steam inside the wrapper, leading to a soggy rather than crispy shell.
The Secret Steak Ribbon: For the best texture, freeze your steak for 20 minutes before slicing. This firms up the meat and allows you to cut the paper-thin ribbons that characterize a great cheesesteak.
Resting on a Rack: Always cool your fried egg rolls on a wire rack. Placing them on paper towels or a flat plate traps steam underneath the roll, which quickly softens the bottom of the wrapper.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.