Crispy Philly Cheesesteak Egg Rolls Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
24 large rolls
Ingredients
  • Canola oil, for frying
  • 1 pound shaved steak
  • 1 green bell pepper, finely diced
  • 1 yellow onion, finely diced
  • ½ cup white mushrooms, finely diced
  • Salt and pepper, to taste
  • 1 egg
  • 2 cups shredded provolone cheese
  • 24 egg roll wrappers
Directions
  1. Lightly oil a skillet and brown the shaved steak. When steak is nearly browned, add the diced pepper, onions, and mushrooms. Stir to combine, and sauté until the onions are softened, about 4 to 5 minutes. Season to taste with salt and pepper.
  2. Once the filling is cooked, prepare the egg roll filling station. Make an egg wash by whisking the egg with a splash of water in a small bowl. Next to it, place the shaved steak mixture and the provolone.
  3. Work with one wrapper at a time, storing the remaining wrappers under a damp paper towel to keep them from drying out. Place the wrapper on your prep surface with the corner facing you. Scoop ¼ cup of the shaved steak filling into the center of the wrapper. Top with a sprinkling of provolone.
  4. Using a pastry brush or your finger, brush the egg wash on all four sides of the wrapper. Starting with the corner nearest to you, lift the corner of the wrapper over the filling. Gently fold in the side corners, pressing down so that they stick to the wrapper. From here, tightly roll the package away from you until in a clean cylinder shape. Press down on the remaining sides to adhere.
  5. Once the egg rolls have been rolled, fill a deep cast iron skillet or Dutch oven with 2 inches of oil. Heat to 350 degrees Fahrenheit, and ensure the temperature remains consistent.
  6. Carefully add the wrapped egg rolls to the oil. They should sizzle and begin to fry immediately -- if they brown within seconds, the oil is too hot. If they are not bubbling at all, the oil is too cold.
  7. Fry until golden brown and crispy, about 3 to 4 minutes. If your skillet is shallow, rotate the egg rolls as they cook to ensure the wrappers get crispy.
  8. As each roll turns golden brown, remove from the oil and place on a wire rack or paper towel-lined plate. Wipe away excess oil.
  9. Fry the egg rolls 2 to 3 at a time, do not crowd the skillet. Allow to cool slightly before serving.