Philly Cheesesteak Egg Rolls – food vegamoviescc

Prep Time: 30 minutes | Cook Time: 20 minutes (plus oil heating) | Total Time: 50 minutes
Skill Level: Intermediate | Yield: 16-18 egg rolls | Cost: $$

Crispy, golden, and bursting with the iconic flavors of the City of Brotherly Love, these Philly Cheesesteak Egg Rolls are the ultimate game-day appetizer or fun weeknight dinner. Shaved ribeye, sautéed peppers and onions, and melty provolone are wrapped in a crunchy wonton shell and fried to perfection, then served with an irresistibly creamy, tangy Cheez Whiz dipping sauce. They’re a guaranteed crowd-pleaser.

Ingredients

For the Filling:

1 lb (450g) very thinly shaved ribeye steak (ask your butcher, or partially freeze a ribeye and slice it paper-thin)
2 tablespoons vegetable or canola oil, divided
1 medium yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
8 oz (225g) sliced white mushrooms
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
8 slices provolone cheese, cut into thin strips

For Assembly & Frying:

1 package (16-20 count) egg roll wrappers (found in the refrigerated produce section)
1 tablespoon all-purpose flour + 2 tablespoons water (for sealing paste)
1 quart (32 oz) neutral oil for frying (like peanut, vegetable, or canola)
Optional Garnish: Chopped fresh parsley or chives

For the Cheez Whiz Dipping Sauce:

1 (8 oz) jar Cheez Whiz
¼ cup whole milk or half-and-half
1 tablespoon unsalted butter
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon hot sauce (like Frank’s RedHot), optional

Instructions

Part 1: Prepare the Filling

1. Sauté the Vegetables:
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 6-7 minutes until they begin to soften and develop a slight char. Add the mushrooms and cook for another 4-5 minutes until they release their moisture and brown. Add the minced garlic and cook for 1 minute until fragrant. Transfer the vegetable mixture to a large bowl.

2. Cook the Steak:
In the same skillet, heat the remaining 1 tablespoon of oil over high heat. Add the shaved ribeye in a single layer, breaking it up slightly. Let it sear for 1 minute without touching to get a good brown, then stir and cook until just no longer pink (about 2-3 minutes total). Do not overcook.

3. Combine and Season:
Return the cooked vegetables to the skillet with the steak. Add Worcestershire sauce, salt, black pepper, and garlic powder. Toss everything together and cook for 1 final minute to combine. Remove from heat and let the mixture cool for at least 15-20 minutes. This is crucial: a hot filling will steam and tear the wrappers. Once cooled, stir in the strips of provolone cheese.

Part 2: Assemble the Egg Rolls

4. Set Up Your Station:
Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Keep the remaining wrappers under a damp paper towel to prevent drying. Mix the flour and water in a small bowl to create a thick paste.

5. Fill and Roll:
Place about 3 tablespoons of the cooled filling just below the center of the wrapper. Fold the bottom corner tightly up over the filling. Fold the left and right corners inward toward the center. Brush the top triangle with a little flour paste. Roll the bundle firmly upward to seal, ensuring it’s tight with no air pockets. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining wrappers and filling.

Part 3: Fry and Serve

6. Heat the Oil:
In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a deep-fry or candy thermometer for accuracy. Maintaining this temperature is key for crispy, non-greasy egg rolls.

7. Fry the Egg Rolls:
Working in batches of 3-4 to avoid crowding and oil temperature drop, carefully lower the egg rolls into the hot oil using tongs or a spider strainer. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over.

8. Drain and Keep Warm:
Transfer the fried egg rolls to a wire rack set over a baking sheet (this keeps them crisp). Do not drain on paper towels, as they can become soggy. You can keep finished batches warm in a 250°F (120°C) oven while you fry the rest.

9. Make the Dipping Sauce:
While the egg rolls fry, prepare the sauce. In a small saucepan over low heat, combine the Cheez Whiz, milk, butter, garlic powder, onion powder, and hot sauce (if using). Whisk continuously until smooth, warm, and pourable (about 3-4 minutes). Pour into a serving bowl.

10. Serve Immediately:

Arrange the hot, crispy egg rolls on a platter, garnish if desired, and serve immediately with the warm Cheez Whiz dipping sauce on the side.

Chef’s Notes & Variations

The Freeze-Ahead Secret: You can assemble the egg rolls up to 3 months in advance. Freeze them on the baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the frying time.
Air Fryer Method: For a lighter option, brush assembled egg rolls generously with oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crispy.
Cheese Swap: While provolone is classic, you can use shredded mozzarella or white American cheese.
Spicy Kick: Add a diced jalapeño to the vegetable mix or use pepper jack cheese.

Nutrition Information