PHILLY CHEESE STEAK EGG ROLLS take a traditional Philly cheese steak, 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!
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4.43 from 7 votes

Philly Cheese Steak Egg Rolls

PHILLY CHEESE STEAK EGG ROLLS take a traditional Philly cheese steak, 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!
Course Appetizer
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 391kcal
Author Rachael Yerkes

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 391kcal | Carbohydrates: 9g | Protein: 26g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 408mg | Potassium: 254mg | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 13mg | Calcium: 438mg | Iron: 1.9mg