Crispy Philly Cheesesteak Egg Rolls
Imagine biting into a Crispy Philly Cheesesteak Egg Roll. Where each crunch unravels layers of flavor. Tender steak marinated in a zesty blend. Melded with gooey provolone. And sharp cheddar. All wrapped in a crispy golden shell. This recipe transforms the beloved Philly cheesesteak. Into a fun, handheld delight. Perfect for sharing at gatherings. Or indulging in a cozy night in. It's a playful twist on a classic. Promising both comfort. And a dash of novelty. In every bite.
12 Servings
Ingredients
- 12-14 egg roll wrappers
- 1 egg whisked with 1 tbsp water
- 1 quart canola or vegetable oil for frying
Steak Marinade:
- 1 lb top sirloin or flank steak thinly sliced across the grain
- 1/3 c zesty Italian Dressing
- 2 tbsp Worcestershire sauce
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/4-1/2 tsp red pepper flakes
Filling:
- 8 ounces mushrooms sliced (optional)
- 1 small onion sliced
- 1 green pepper sliced
- 1-2 jalapenos deveined, seeded, and sliced
- 2 c shredded provolone cheese
- 1 c freshly shredded sharp cheddar cheese
Instructions
Marinate the Steak:
- Combine Italian dressing, Worcestershire sauce, minced garlic, salt, pepper, and red pepper flakes in a bowl or bag.
- Add the steak slices, coat well with the marinade, and let sit for at least 30 minutes at room temperature, or refrigerate overnight for more flavor.
Cook the Steak:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Remove steak from marinade, gently pat dry to remove excess, and cook in the skillet for about 1-2 minutes until no longer pink. Transfer to a strainer to drain off any extra liquid.
Sauté Vegetables (optional):
- In the same skillet, add another tablespoon of olive oil.
- Add mushrooms if using, and sauté until golden. Remove and set aside.
- Add sliced onions, green peppers, and jalapeños to the skillet, cooking until they are soft and lightly caramelized, about 6-8 minutes.
Prepare the Filling:
- Combine the cooked steak, sautéed vegetables, and mushrooms in a food processor. Pulse a few times until the mixture is coarsely chopped (or chop by hand).
Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with one corner pointing towards you.
- In the center of the wrapper, place about 3 tablespoons of cheese and top with 1/4 cup of the steak mixture.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a bit of the whisked egg mixed with water.
Fry the Egg Rolls:
- Heat the quart of oil in a deep pot or fryer to 350°F.
- Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Serve:
- Serve the egg rolls hot with a side of queso blanco or your favorite dipping sauce.
Notes
To make these Crispy Philly Cheesesteak Egg Rolls gluten-free. You’ll need to replace the traditional egg roll wrappers. With a gluten-free alternative. Many health food stores. And larger supermarkets. Now offer gluten-free egg roll. Or spring roll wrappers. Made from rice or tapioca flour. Which work wonderfully in this recipe. Additionally, ensure that your Worcestershire sauce. And Italian dressing. Are labeled gluten-free. As these products can sometimes contain gluten. With these simple swaps. You can enjoy these delightfully crispy treats. Without the gluten. And with all the flavor!