Philly Cheesesteak Egg Rolls recipe

Philly Cheesesteak Egg Rolls recipe

Philly Cheesesteak Egg Rolls recipe
nutritional information (per serving)

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nutritional information
Servings: 12
amount per serving
% Daily Value*
Saturated Fat 12g60%
68 mg23%
771 mg34%
dietary fiber 3g10%
total sugar 1g
Vitamin C 8 mg38%
Calcium 258 mg20%
iron 3 mg14%
Potassium 333 mg7%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

This fun twist on the traditional Philly cheesesteak is a great meal to make with kids. Leave the slicing and frying to you, but let the kids have fun filling and rolling. This recipe includes green peppers and steak sauce for added flavor and texture. However, if you prefer to keep it traditional, you can omit these ingredients without further changing the recipe.

Feel free to fry a portion of this, let cool completely, then freeze in a freezer bag for up to a month. Just take it out and heat it in a toaster oven or oven until evenly hot throughout and serve with a ranch side dish.

“This is such a fun recipe! The whole family can take part in the roll-out. The taste is right and they are perfectly crispy. I have exactly 12 rolls, so double the recipe if you need more. The great thing about them is that they're deep fried fast, so you'll have them ready in under an hour. –Tara Omidvar

  • 2 tablespoon unsalted butter

  • 1 small yellow onionthinly sliced

  • 1 Middle green paprikathinly sliced

  • 1 Pound Rib eye steakthinly sliced

  • 1 teaspoon garlic powder

  • Salt, taste good

  • Fresh ground black pepper, taste good

  • 2 tablespoon store bought or homemade steak sauce

  • canola or vegetables oil, to fry

  • 12 slices Provolone cheese

  • 12 bought in store Spring roll wrappers

  1. Gather the ingredients.

    The spruce eats / Diana Chistruga

  2. In a large, deep heavy-duty skillet, melt the butter over medium-high heat. Add the onions and cook, stirring occasionally, until fragrant, about 3 minutes. Add the green peppers and continue cooking until tender, about 3 minutes more. Pour onto a plate and set aside.

    The spruce eats / Diana Chistruga

  3. Add the sliced ​​ribeye steak to the pan and season with garlic powder, salt and pepper. Cook until no longer pink in color, about 4 minutes.

    The spruce eats / Diana Chistruga

  4. Return the pepper and onion mixture to the pan along with the steak sauce. Stir until the mixture is covered with the sauce. Reduce the heat to low and let it simmer for about 3 minutes. Remove from stove.

    The spruce eats / Diana Chistruga

  5. Wipe the pan clean. Add 2 to 3 inches of oil to the pan. Increase the heat to medium-high. Heat the oil until it reaches 350 F.

    The spruce eats / Diana Chistruga

  6. Meanwhile, place a slice of provolone in the center of a spring roll wrapper. Top with about 2 tablespoons of steak mixture. Fold the egg roll wrapper according to the package directions and seal the edges with water. Repeat with the remaining ingredients.

    The spruce eats / Diana Chistruga

  7. Cook 3 to 4 egg rolls at a time, turning occasionally, until golden brown on all sides, about 4 minutes.

    The spruce eats / Diana Chistruga

  8. Drain on paper towels. Repeat the process with the remaining spring rolls. Serve with a dipping sauce of your choice.

    The spruce eats / Diana Chistruga

How do you thinly slice a ribeye steak?

To make the ribeye steak easy to cut, first freeze it for about 30 minutes and then slice it with a very sharp knife.

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