Crispy, Cheesy Philly Cheesesteak Egg Rolls

đŸ”Ș Instructions

1. Marinate the Steak

In a bowl, mix all marinade ingredients.
Add thinly sliced ribeye and toss to coat.
Cover and refrigerate for at least 1 hour to tenderize and flavor.

2. Sauté the Steak & Vegetables

  • Heat olive oil in a skillet over high heat.

  • Add marinated steak and cook for 3–5 minutes until browned but still juicy. Set aside.

  • In the same pan, add onion, mushrooms, and bell pepper.
    SautĂ© for 3–4 minutes until soft and caramelized.

  • Combine cooked steak and veggies in a large bowl.

3. Fill & Wrap the Egg Rolls

  • Lay out a wrapper in a diamond shape.

  • Brush edges with egg wash.

  • Add:

    • A spoonful of steak/veggie mix

    • A sprinkle of shredded cheese

    • A small dollop of cream cheese (optional)

  • Fold the bottom corner over the filling, fold in the sides, and roll up tightly.

  • Repeat until all wrappers are filled.

4. Fry the Egg Rolls

  • Heat frying oil to 350°F (175°C).

  • Fry 2–3 egg rolls at a time for 3–4 minutes, flipping halfway through, until golden and crispy.

  • Drain on paper towels or a wire rack. Let cool for 5 minutes.

đŸœïžÂ Serve & Enjoy!

Serve hot with a side of:

  • Cowboy butter

  • Spicy mayo

  • Sriracha ranch

  • Or your favorite dipping sauce!

⏱ Time:

  • Prep: 20 minutes

  • Total: 45 minutes