Philly Cheesesteak Egg Rolls

The onion and green pepper soften in the skillet before the shaved beef browns in just a few minutes. Then the provolone melts into the warm filling, and the hardest part is waiting for it to cool before wrapping. I make these Philly Cheesesteak Egg Rolls when I want the familiar beef-and-cheese combination in a crisp, hand-held package.

Keeping the filling in a shallow layer helps it cool evenly, and the wrappers are much easier to roll when the mixture isn’t steaming. Once they’re sealed, a steady 350°F oil temperature gives the wrappers time to turn golden and crisp without rushing the filling. The finished egg rolls have a crunchy shell around tender beef, soft vegetables, and melted provolone.

Why the Oil Has to Recover Between Batches

Adding egg rolls cools the oil, especially when several go in at once. If the temperature stays low, the wrappers take longer to brown and can soak up more oil before their outsides crisp. A thermometer makes this easy to track; bring the oil back to 350°F before adding the next batch.

Batch size matters, too. Frying two or three at a time leaves room to turn them and keeps the oil from dropping as sharply. The goal is a steady sizzle around each roll, not a hard, splattering boil. Give the oil a moment to recover rather than trying to save time by crowding the pot. That controlled fry is what gives you an evenly browned shell instead of pale spots or greasy patches.

What the Beef, Provolone, and Wrappers Each Bring

• Shaved beef steak — Thin pieces brown quickly and tuck neatly into the wrapper. A standard supermarket pack is fine; what matters is that the beef is shaved thin enough to cook in the short skillet time without leaving thick, chewy pieces. Keep it cold until you’re ready to cook so it’s easier to separate.
• Yellow onion and green bell pepper — They soften into the savory filling and bring the familiar cheesesteak balance. Choose firm vegetables, but there’s no need for specialty produce. Slice them thinly so they soften in the stated cooking time rather than staying crunchy.
• Worcestershire sauce — It seasons the beef with a savory, tangy note that salt alone won’t provide. It’s a small amount, but leaving it out makes the filling less rounded; there isn’t a direct swap in this ingredient list.
• Provolone — Chopping the cheese lets it melt through the beef instead of forming one large layer. Deli or packaged provolone both work; use a cheese you enjoy eating, since its flavor is noticeable in every roll.
• Egg roll wrappers — The 7-inch size gives enough room for the filling and the folded seams. Keep the wrappers stacked while you work so the edges don’t dry out, and use water only to moisten the final corner for sealing.
• Vegetable oil — You need enough oil for deep frying in the heavy Dutch oven. A basic vegetable oil is appropriate here; its job is to fry the wrappers evenly without competing with the beef and cheese.

Build the Filling Before You Wrap

Soften the Onion and Pepper

Melt the butter in a 12-inch skillet over medium heat, then add the thinly sliced onion and green bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. They should look relaxed and slightly glossy, not browned or still crisp. If they’re browning before they soften, lower the heat rather than letting the edges scorch.

Brown the Beef and Melt in the Cheese

Add the shaved beef, Worcestershire sauce, kosher salt, and black pepper to the skillet. Cook for 2 to 4 minutes, stirring, until the beef is browned and reaches 145°F. Transfer the mixture to a bowl and let it rest for 3 minutes, then stir in the chopped provolone while the beef is still hot. Spread the filling in a shallow layer and let it cool for 10 to 15 minutes, until it’s no longer steaming.

Fold and Seal Each Wrapper

Set a 7-inch wrapper on the counter with one corner pointing toward you, then spoon one-eighth of the filling across its center. Fold the bottom corner over the filling, bring in both sides, and roll tightly toward the top corner. Moisten that last corner with water to seal the roll; a firm seam helps keep the filling inside during frying. Repeat with the remaining wrappers and filling.

Fry Until Golden and Let Them Rest

Pour the vegetable oil into a heavy 5-quart Dutch oven and heat it over medium-high heat to 350°F. Fry the egg rolls in batches of 2 or 3 for 3 to 4 minutes, turning once, until golden brown and crisp. Let the oil return to 350°F between batches, then transfer each batch to a wire rack to drain. Rest the finished egg rolls for 5 minutes before serving.

Two Practical Ways to Adapt These Egg Rolls

Questions That Come Up While Making Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls

Philly cheesesteak egg rolls wrap shaved beef, peppers, onion, and provolone in crisp golden wrappers. The filling is cooled before wrapping, then the rolls are fried until crisp.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting and cooling 20 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp unsalted butter
• 1 yellow onion small, thinly sliced
• 0.5 green bell pepper thinly sliced
• 1 lb shaved beef steak
• 1 tbsp Worcestershire sauce
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 4 oz provolone cheese chopped
• 8 egg roll wrappers 7-inch
• 2 tbsp water
• 6 cups vegetable oil for frying

Equipment

• 1 12-inch skillet
• 1 heavy 5-quart Dutch oven

Method

 

1. Melt the butter in a 12-inch skillet over medium heat.
2. Add the onion and bell pepper, and cook for 5 to 7 minutes, stirring occasionally, until softened.
3. Add the beef, Worcestershire sauce, salt, and pepper, and cook for 2 to 4 minutes, stirring, until the beef is browned and reaches 145°F.
4. Transfer the beef mixture to a bowl and let rest for 3 minutes.
5. Stir the provolone into the hot beef mixture.
6. Spread the filling in a shallow layer and cool for 10 to 15 minutes, until no longer steaming.
7. Place an egg roll wrapper on the counter with one corner facing you.
8. Spoon one-eighth of the filling across the center of the wrapper.
9. Fold the bottom corner over the filling, fold in the sides, and roll tightly.
10. Moisten the top corner with water to seal, and repeat with the remaining wrappers and filling.
11. Pour the vegetable oil into a heavy 5-quart Dutch oven and heat over medium-high heat to 350°F.
12. Fry the egg rolls in batches of 2 or 3 for 3 to 4 minutes, turning once and letting the oil return to 350°F between batches, until golden brown and crisp.
13. Transfer the egg rolls to a wire rack to drain.
14. Let the egg rolls rest for 5 minutes before serving.

Notes

Cool the filling until it is no longer steaming before wrapping to help keep the wrappers crisp. Refrigerate leftovers for up to 3 days; cooked egg rolls can be frozen. For a gluten-free version, use certified gluten-free egg roll wrappers and Worcestershire sauce.