Oh my goodness, let me tell you about these *Philly cheesesteak egg rolls*! They’re an incredible fusion of those classic cheesesteak flavors, all wrapped up in a crispy, golden shell. I can’t even begin to describe how satisfying it is to bite into one of these bad boys and have that melty provolone cheese oozing out, mingling with the savory steak and veggies. Every time I make these for a party or game day, they disappear faster than I can say “touchdown!” Trust me, they’re always a hit; people just can’t get enough! Perfect for sharing, or not, I won’t judge if you keep them all to yourself!
Ingredients for Philly Cheesesteak Egg Rolls
Gathering the right ingredients is key to making these delicious Philly cheesesteak egg rolls. Here’s what you’ll need:
- 1 pound ribeye steak: Make sure it’s thinly sliced for that tender, juicy bite. If you can, freeze the steak for about 30 minutes before slicing; it makes cutting it into thin strips a breeze!
- 1 onion: Chop it up to add sweetness and depth to the filling.
- 1 green bell pepper: This adds a nice crunch and a pop of color. Chop it to match the size of your onion pieces.
- 2 cups shredded provolone cheese: The star of the show! It melts beautifully and brings that creamy cheesesteak goodness.
- 1 package egg roll wrappers: You can usually find these in the refrigerated section of your grocery store. They’re the perfect vessel for your filling!
- Oil for frying: Choose a neutral oil with a high smoke point, like vegetable oil or canola oil, for frying those rolls to crispy perfection.
How to Prepare Philly Cheesesteak Egg Rolls
Making these Philly cheesesteak egg rolls is a fun and straightforward process! Trust me, once you get the hang of it, you’ll be whipping them up in no time. Here’s how to do it:
Step-by-Step Cooking Instructions
- Start by heating a skillet over medium heat. You want it nice and hot but not too much, so keep an eye on it!
- Add the thinly sliced ribeye steak to the skillet and cook until it’s browned, which should take about 3-5 minutes. The aroma is heavenly!
- Next, toss in the chopped onion and green bell pepper. Cook these together until the veggies are softened, around 4-5 minutes more. Stir occasionally to keep everything from sticking.
- Once the veggies are looking good, remove the skillet from the heat and mix in the shredded provolone cheese. Stir until it melts into that delicious, gooey filling.
- Now, grab your egg roll wrappers! Place a generous spoonful of the cheesesteak mixture in the center of each wrapper.
- Fold the wrapper over the filling, then tuck in the sides and seal it tightly. You don’t want any of that cheesy goodness escaping!
- In a deep fryer or a large pan, heat oil to 350°F (175°C). You’ll want enough oil for the egg rolls to float while frying.
- Carefully add the egg rolls to the hot oil, frying them until they’re golden brown and crispy, about 3-4 minutes per side. Wow, the sound of sizzling is music to my ears!
- Once they’re done, drain the egg rolls on paper towels to soak up any excess oil and serve warm. Enjoy every crispy, cheesy bite!
Why You’ll Love This Recipe
- Quick preparation: You can whip these up in just 35 minutes!
- Easy to customize: Feel free to swap in your favorite cheeses or add some spicy jalapeños for a kick.
- Packed with flavor: The combination of steak, cheese, and veggies is simply irresistible.
- Great for gatherings: These egg rolls are always a crowd-pleaser, perfect for parties or game days.
- Fun to eat: Crispy on the outside and cheesy on the inside, they make for a delightful snack!
Tips for Success with Philly Cheesesteak Egg Rolls
- Get the oil hot: Make sure your oil is heated to around 350°F (175°C) before adding the egg rolls. This helps them fry up crispy without absorbing too much oil. A quick test? Drop a small piece of the wrapper in; if it sizzles immediately, you’re good to go!
- Seal them well: When folding and sealing the egg rolls, use a little water on your fingers to moisten the edges. This helps create a tight seal, so your cheesy filling stays put during frying.
- Don’t overcrowd the pan: Fry the egg rolls in batches. If you add too many at once, the temperature of the oil drops, and you’ll end up with soggy rolls instead of crispy ones. Give them room to dance in the oil!
- Experiment with fillings: While the classic cheesesteak filling is amazing, don’t hesitate to get creative! Try adding sautéed mushrooms, different cheeses like cheddar, or even some spicy mustard for an extra flavor boost.
- Let them drain: After frying, place the egg rolls on paper towels to drain any excess oil. This keeps them from getting greasy and helps maintain that perfect crunch!
Nutritional Information for Philly Cheesesteak Egg Rolls
When you indulge in these delightful Philly cheesesteak egg rolls, it’s nice to know what you’re munching on! Here’s the estimated nutritional breakdown per egg roll, based on typical ingredients used:
- Calories: 250
- Fat: 15g
- Protein: 10g
- Carbohydrates: 20g
- Sugar: 1g
- Sodium: 500mg
- Fiber: 1g
- Cholesterol: 40mg
Keep in mind that these values are estimates and can vary based on ingredient choices and portion sizes. Enjoy responsibly and savor every crispy, cheesy bite!
FAQ Section
Got questions about these fabulous Philly cheesesteak egg rolls? No worries, I’ve got you covered! Here are some common queries I get:
Can I make these ahead of time?
Absolutely! You can prepare the filling and assemble the egg rolls a day in advance. Just keep them covered in the fridge until you’re ready to fry them up. This makes them perfect for last-minute party snacks!
What can I use instead of ribeye steak?
If ribeye isn’t your thing, don’t fret! You can substitute it with flank steak or even ground beef. Just make sure to cook it thoroughly, and it’ll still be delicious!
How do I store leftovers?
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. Just reheat them in the oven to regain that crispy texture—nobody wants a soggy egg roll!
What dipping sauces go well with these?
Oh, the possibilities! I love serving them with a side of creamy ranch, zesty marinara, or my personal favorite, a spicy sriracha mayo. They’re all fantastic choices to complement those cheesy flavors!
Can I freeze them?
You sure can! Freeze the assembled, uncooked egg rolls on a baking sheet until solid, then transfer them to a freezer bag. Fry them straight from the freezer; just add a couple of extra minutes to the frying time!
Serving Suggestions for Philly Cheesesteak Egg Rolls
These Philly cheesesteak egg rolls are so versatile, and I love pairing them with a variety of dips and sides! Here are some of my favorite suggestions to elevate your snack experience:
- Classic Dipping Sauces: Serve with creamy ranch dressing or zesty marinara sauce for a delightful contrast to the savory filling.
- Spicy Kick: Try a sriracha mayo or spicy aioli for those who enjoy a little heat. It adds an exciting flavor twist!
- Sweet and Tangy: A honey mustard or barbecue sauce can bring a delightful sweetness that complements the richness of the egg rolls perfectly.
- Crunchy Side Salad: A fresh side salad with a tangy vinaigrette balances the richness of the egg rolls and adds a refreshing crunch.
- Potato Wedges: Serve with crispy potato wedges or fries for a hearty meal that’s sure to satisfy!
No matter what you choose, these egg rolls will shine as the star of the show! Enjoy experimenting with different combinations and find your perfect match!
Storage & Reheating Instructions
After you’ve enjoyed these delightful Philly cheesesteak egg rolls, you might be wondering how to store any leftovers. Don’t worry, I’ve got you covered! First, let the egg rolls cool completely before storing them. This helps prevent any moisture buildup that could make them soggy.
Store the egg rolls in an airtight container in the refrigerator for up to 3 days. If you have a lot left over, you can also freeze them! Just place the uncooked egg rolls in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag and they’ll keep for about 2 months.
When you’re ready to enjoy those crispy delights again, reheating is key! For refrigerated egg rolls, pop them in the oven at 375°F (190°C) for about 10-15 minutes until they’re heated through and crispy again. For frozen egg rolls, there’s no need to thaw—just fry them straight from the freezer! Add a couple of extra minutes to the frying time until they’re golden brown and sizzling. Yum!
Imprimer
Philly Cheesesteak Egg Rolls: 7 Cheesy Delightful Bites
- Temps Total: 35 minutes
- Rendement: 12 egg rolls 1x
- Alimentation: Sans Gluten
Description
Philly cheesesteak egg rolls are a delicious fusion of classic flavors wrapped in a crispy shell.
Ingrédients
- 1 pound ribeye steak, thinly sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cups shredded provolone cheese
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Heat a skillet over medium heat.
- Add the ribeye steak and cook until browned.
- Add the onion and bell pepper, cooking until softened.
- Remove from heat and mix in the provolone cheese until melted.
- Place a spoonful of the mixture onto an egg roll wrapper.
- Fold and seal the wrappers tightly.
- Heat oil in a deep fryer or pan.
- Fry the egg rolls until golden brown.
- Drain on paper towels and serve warm.
Notes
- Serve with your favorite dipping sauce.
- Adjust seasoning to your taste.
- Store leftovers in an airtight container.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Appetizer
- Méthode: Frying
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 egg roll
- Calories: 250
- Sucre: 1g
- De Sodium: 500mg
- La graisse: 15g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 1g
- La protéine: 10g
- Le taux de cholestérol: 40mg
Mots-clés: philly cheesesteak egg rolls
