Philly Cheesesteak Egg Rolls
Creamy, juicy, and impossibly crisp — Philly Cheesesteak Egg Rolls take the classic sandwich flavors you love and wrap them in golden, crunchy perfection.
Servings: 8 servings
Equipment
- Skillet
- Mixing Bowl
- Pot or Air Fryer
Ingredients
Ingredients
- 1 lb Sirloin strips or thinly sliced lean beef Trimmed
- 1 large Green pepper Diced
- 1 medium Onion Diced
- 1 large Egg Beaten (for sealing wrappers)
- 8 oz Sargento provolone slices 1 package
- 1 package Nasoya egg roll wrappers About 8 wrappers
- to taste McCormick Grill Mates Montreal Steak Seasoning
- as needed Olivio Buttery Spray For air frying or baking
- as needed Vegetable oil For frying
Instructions
- Prep your ingredients: dice the green pepper and onion, beat the egg in a small bowl, and have your provolone slices ready. Pat the sirloin strips dry with paper towels.
- Heat a large skillet over medium-high heat with a drizzle of oil. Add the diced green pepper and onion. Sauté for 5–7 minutes until softened and slightly caramelized, stirring occasionally.
- Push the vegetables to the side of the pan and add the sirloin strips in a single layer. Season generously with Montreal Steak Seasoning. Cook for 4–6 minutes, stirring, until the steak is fully cooked and tender. Mix with the vegetables so flavors combine.
- Remove the skillet from heat and let the filling rest for 10 minutes. This cooling step prevents the wrappers from becoming soggy and makes filling easier.
- Lay egg roll wrappers on a clean surface or parchment paper with one corner pointing toward you (diamond shape). Brush the edges with beaten egg to help seal. Add approximately 2 tablespoons of filling to the center of each wrapper. Fold a slice of provolone in half and place over the filling.
- Roll the egg rolls: fold the bottom corner up over the filling, fold the two side corners inward, then roll tightly toward the top corner. Press edges with a little beaten egg to seal completely. Repeat with remaining wrappers.
- Cooking options: Deep Fry: Heat enough vegetable oil in a heavy pot to reach 350–375°F. Fry egg rolls in batches for 3–4 minutes until golden brown, turning as needed. Drain on paper towels. Air Fry: Place egg rolls in a single layer, spray with Olivio Buttery Spray, and air fry at 390°F for 12 minutes, flipping halfway through for even crisping. Oven Bake: Preheat oven to 400°F, place egg rolls on a baking sheet lined with parchment, spray with buttery spray, and bake 10–12 minutes, flipping halfway until golden.
- Cool slightly for 2 minutes so the filling sets, then serve with a mayo and horseradish dip or your favorite sauce.
Notes
These egg rolls are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, place un-fried assembled egg rolls on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months.