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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
Cook Time 20 minutes
Resting and cooling 20 minutes
Total Time 1 hour
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.