Philly Cheesesteak Egg Rolls
My Eagles are in the SuperBowl, so you know we had to make a Philly Special of our own – these Philly Cheesesteak stuffed Egg Rolls. These egg rolls have the essence we know and love of a philly cheesesteak, but fried in egg roll wrappers to perfection for the perfect crunch. Served with a spicy cheese sauce, these will fly off your table faster than a Saquon touchdown.
Tips:
- Since these egg rolls have cheese in them, the biggest thing to get right is rolling your egg rolls nice and tight so that cheese doesn’t slip out. Using water around the edges of the egg roll wrapper and not overfilling keeps the filling on the inside where we want it and the egg rolls intact.
- If any cheese does slip out of the egg roll while frying, remove with a sieve to avoid it from burning in the oil.
- The key here is keeping the egg rolls crispy, I like to transfer these to a wire racker when they’re cooked, but you can use a plate with paper towels as well, just don’t place them on top of each other so they don’t steam and lose their crunch.
- The best way to reheat these is in an oven – 200 degrees if you’re just trying to keep them warm, 350 degrees for about 8-10 minutes if you’re trying to reheat them from cold.
- Keep the cheese sauce in a saucepan on low or in a small crock pot until ready to serve so the sauce stays warm. You can also use store bought cheese sauce if you don’t want to make it yourself, just add a little smoky hot sauce or buffalo sauce to jazz it up.
Ingredients:
For the Philly Cheesesteak Egg Rolls:
- 1 yellow onion, diced
- 1 green pepper, ribs and seeds removed, diced
- 1 lb shaved beef steak
- 12 egg roll wrappers (Nasoya or Dynasty brand preferred)
- 1 cup shredded pepper jack cheese
- 12 slices pepper jack or provolone cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp seasoned salt or old bay
- 2 tsps worcestershire sauce
- Salt and pepper to taste
- 3 tbsps olive oil
- Oil for frying
For the Spicy Cheese Sauce:
- 12 slices american cheese, cut in quarters
- ¾ cup half & half
- 1-2 tbsps chipotles in adobo or preferred hot sauce
- Salt and pepper to taste
Directions:
For the Philly Cheesesteak Egg Rolls:
- Heat a cast iron skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, toss in the onions and peppers. Season with salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and black pepper. Cook for 8-10 minutes, stirring occasionally, until softened and slightly caramelized. Remove from the pan and set aside in a bowl.
- Wipe the skillet clean and place it over medium-high heat. Pat the shaved steak dry with paper towels. When the pan is hot, drizzle in 1 tablespoon of olive oil and add the steak in a single layer. Let it cook undisturbed for 2-3 minutes, or until browned on one side. Season with ½ teaspoon garlic powder, ½ teaspoon onion powder, Old Bay seasoning, pepper, and salt as needed.
- Toss the meat and cook for an additional 1-2 minutes, stirring frequently to break it into bite-sized pieces. Once cooked through, remove from the heat and transfer to the bowl with the onions and peppers. Taste and adjust for seasoning and let cool.
- Stir in the shredded pepper jack cheese until evenly combined. Set aside.
- Now start on your spicy cheese sauce. In a small saucepan, combine American cheese and half & half. Heat over medium-low, whisking constantly until smooth and melted. If the sauce is too thick, add more half & half until you reach your desired consistency. Season with salt, pepper, and chipotles in adobo or hot sauce, adjusting the heat level to your liking. Keep warm on low while you prepare the egg rolls.
- Pour 2-3 inches of oil into a deep pot and heat to 350°F while you assemble the egg rolls. Set up your egg rolling station by placing a damp paper towel over the egg roll wrappers to prevent them from drying out. Keep a small bowl of water nearby for sealing the wrappers.
- Lay a wrapper on a clean surface with one corner facing you. Place one slice of cheese on the lower third of the wrapper, then top with about 3 tablespoons of the steak mixture. Dip your fingers in the water and lightly wet the edges of the wrapper.
- To roll, fold up the bottom corner to cover the filling, then roll once. Fold in the right and left corners, pressing lightly to seal. Continue rolling tightly toward the top, using more water as needed to seal the edges. Repeat with the remaining wrappers and filling.
- Once the oil reaches 350°F, carefully lower 3-4 egg rolls into the hot oil. Fry, turning occasionally, until golden and crispy on all sides, about 3-5 minutes. Remove the egg rolls from the oil and drain on a wire rack. Continue frying in batches until all the egg rolls are cooked.
- Serve the egg rolls with the warm chipotle cheese sauce for dipping. Enjoy!
Tip for keeping the egg rolls warm: If you’re not serving immediately, place the egg rolls on a wire rack in a 200°F oven to keep them warm. Try to serve them within 20-30 minutes to prevent overcooking.