PHILLY CHEESE STEAK EGG ROLLS take a traditional Philly cheesesteak, put it in an egg roll wrapper, and get fried up to a perfect golden brown. Crunchy outside, gooey, cheese-y, meat, pepper, and onion inside. This is the perfect appetizer!
We had a family reunion early this summer, and because we have such a large family, we planned ahead for the meals. Each of my siblings and I took on parts of the meals or took responsibility for one of the meals. Well, one day was my turn to be over lunch. I knew I wouldn’t want to make something elaborate since I knew I would be wanting to play and enjoy the activities with my kids. So I did a huge array of finger foods.
And guess what? Everyone loved it. They scarfed it up. All of the kids were well fed and very happy. It made me realize that my kids pretty much love anything they can just pick up and eat with their hands. Crackers, cheese, meats, nuts, fruits, veggies, turkey pinwheels. You name it. Basically they love appetizers! And so do I.
I made these chocolate-dipped fruit cones for my family a few weeks ago, and the quantity of fruit they consumed was astounding.
Anyway, my love of finger foods and appetizers has turned me onto making whole meals of appetizers. And these Philly Cheesesteak Egg Rolls are the perfect addition. You get a hearty meal, in a neat, finger-friendly package!
Meat, onions, peppers, cheese, all wrapped in a crunchy wrapper. What could be better? Trust me, whether you are making this for a party, for your family, or just for fun, you are going to LOVE it!
I was thinking what a perfect football snack it would be this fall!
And if you don’t want them fried, you can always bake them. However, if you do that, be sure to brush them with an egg wash so they will brown up nice.
- 1 tbs olive oil
- 1 small onion
- 1 small bell pepper
- 1 lb thinly cut ribeye
- 1 lb pepperjack cheese shredded
- 8 egg roll wrappers
- Oil for frying
- Heat oil in a medium sized saucepan until it reaches 350 degrees F. Use enough oil to cover the egg rolls completely without them resting on the bottom of the pan.
- Thinly slice onions, peppers, and ribeye
- Over medium heat, in a saute pan, add olive oil, onions, and peppers, cool until peppers and onions have begun to sweat, about 2 minutes.
- Add thinly sliced ribeye, and saute until ribeye is cooked and onions are translucent. About 5-7 minutes.
- Add cheese, and stir until it is melted.
- Evenly divide cooled mixture between the 8 egg roll wrappers, and fold according to package directions. Use water or egg wash to seal the egg rolls.
- Now place egg rolls in the hot oil, making sure they are completely submerged and fry.
- Fry in batches, to avoid over-crowding.
- Cook until golden brown.
- Remove egg rolls and put on a paper towel to absorb excess oil.
- Serve and enjoy!