Let’s Make Some Egg Rolls!
- Heat vegetable oil in a large skillet over medium-high heat.
- Add steak; cook until browned. Season with salt and pepper. Remove from skillet and set aside.
- Add onion and bell pepper to the skillet; cook until softened.
- Return beef to the skillet; mix well with the veggies.
- Place an egg roll wrapper flat. Place a provolone slice diagonally on the wrapper.
- Top with a spoonful of the beef mixture.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly, dabbing water on the top corner to seal.
- Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or pot to 350°F (175°C).
- Fry egg rolls until golden brown and crispy (about 2-3 minutes per side).
- Remove, drain on paper towels.
- Serve hot with your favorite dipping sauce (sriracha mayo is amazing!).
Keto/Low-Carb Option
For a keto or low-carb version, skip the wrappers and use lettuce leaves instead! Wrap the filling in lettuce and secure with toothpicks. You can also swap onions and peppers for mushrooms or zucchini.
Tips for Perfect Egg Rolls
- Thinly slice the steak for even cooking.
- Use a non-stick skillet.
- Don’t overfill the wrappers!
- Keep a close eye while frying to prevent burning.
- Get creative! Experiment with different cheeses and toppings.
Frequently Asked Questions
Can I make these ahead?
Yes! Prepare the egg rolls and refrigerate until ready to fry. Store in an airtight container.
Can I bake them instead of frying?
Yes, bake at 400°F (200°C) for 15-20 minutes, brushing with oil first for crispiness.
Can I freeze them?
Yes! Freeze unfried egg rolls on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cooking time.
Enjoy your delicious Philly Cheesesteak Egg Rolls!