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amazing cheesesteak eggrolls

Recipe by
Andy Anderson !
Wichita, KS

I had these once as an appetizer in a restaurant in Philadelphia, and they were so yummy, I thought I would make some of my own. They are very straightforward… For the most part they are a Philly steak sandwich lovingly enveloped in an egg roll wrapper, and fried. What could go wrong? So you ready… Let’s get into the kitchen.

yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Deep Fry

Ingredients For amazing cheesesteak eggrolls

  • 1 lb
    thinly sliced pre-cooked roast beef
  • 2 Tbsp
    grapeseed oil
  • 8 oz
    button mushrooms, diced
  • 1 md
    onion, thinly sliced
  • 1 md
    green bell pepper, seeded and diced
  • 3 clove
    garlic, minced
  • black pepper, freshly ground, to taste
  • salt, kosher variety, to taste
  • 1.4 tsp
    crushed red pepper flakes
  • 12 slice
    provolone cheese, thinly sliced
  • 4 oz
    colby cheese, cut into matchsticks
  • 12
    eggroll wrappers
  • grapeseed or vegetable oil, for frying
  • au jus, cheese, or marinara sauce, for dipping

How To Make amazing cheesesteak eggrolls

  • 1
  • 2
    Gather your ingredients.
  • 3
    Chef’s Tip: You can get the beef from your local deli. Just tell them to slice it nice and thin.
  • 4
    Add the oil to a sauté pan over medium heat.
  • 5
    Add the onions, and mushrooms to the pan.
  • 6
    Chef’s Note: Add a bit of salt and pepper to the pan.
  • 7
    Sauté until the onions soften, and the mushrooms release their moisture, about 8 to 10 minutes.
  • 8
    Add the garlic, and stir until fragrant, about 1 minute.
  • 9
    Add the bell pepper, and red pepper flakes, and continue to sauté for an additional 2 to 3 minutes.
  • 10
    Remove from heat, and allow them to cool.
  • 11
    Place about 1 inch (2.5cm) of oil in a shallow pan, and heat to 350f (175c).
  • 12
    Lay out an eggroll wrapper in a diamond shape.
  • 13
    Add a piece of sliced provolone cheese.
  • 14
    Add 1/2 ounce of sliced beef.
  • 15
    Add 1/2 ounce of veggies.
  • 16
    Add a few matchsticks of Colby cheese.
  • 17
    Chef’s Note: Do not over stuff the wrapper, or it will expand and burst open when frying.
  • 18
    Begin to roll the wrapper.
  • 19
    Tuck in the sides.
  • 20
    Finish the roll, and use a bit of water to seal the edge.
  • 21
    Chef’s Note: I can’t emphasize how important it is to tightly roll the wrapper. You do not want any oil getting into the egg roll. So, roll like your life depended on it.
  • 22
    Add to the oil, and cook until nice and brown, about 2 minutes, per side.
  • 23
    Allow them to drain on some paper towels.
  • 24
    Cooking Note: I wanted to give these eggrolls a makeover, so I marinated a flatiron steak in some tamari, honey, and rice vinegar… Let it sit overnight in the fridge, and then put it on the smoker for a few hours. This is an optional step. These eggrolls taste great just using some thinly sliced deli beef.
  • 25
  • 26
    Cut on the bias, and serve with some cheese, marinara, or au jus dipping sauce, and maybe a nice homemade dill pickle wedge. Enjoy.
  • 27
    Keep the faith, and keep cooking.

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