Philly Cheesesteak Egg Rolls

Here’s a fun, easy-to-make Philly Cheesesteak Egg Rolls recipe 🥩🧀🥢
It’s a crispy snack or appetizer inspired by the classic sandwich.

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Philly Cheesesteak Egg Rolls

Ingredients

• 1 cup thinly sliced beef (ribeye or sirloin works best)

• ½ cup bell peppers, thinly sliced

• ½ cup onions, thinly sliced

• ½ cup shredded cheese (provolone or cheddar)

• 6–8 egg roll wrappers

• 1–2 tablespoons oil for cooking

• Salt & pepper to taste

• Optional: garlic powder or Worcestershire sauce

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Instructions

1. Cook the filling

   • Heat a pan over medium heat with a little oil.

   • Sauté onions and bell peppers until soft.

   • Add beef, salt, pepper, and optional seasonings. Cook until beef is browned.

   • Remove from heat and let cool slightly.

   • Stir in shredded cheese.

2. Assemble egg rolls

   • Lay an egg roll wrapper with a corner pointing at you (diamond shape).

   • Place 2–3 tablespoons of filling in the center.

   • Fold bottom corner over filling, fold in sides, then roll tightly. Seal with a dab of water.

3. Cook

   • Pan-fry: Heat 1–2 tablespoons oil in a pan and fry egg rolls until golden brown on all sides.

   • Oven-bake (healthier): Brush with oil, bake at 400°F (200°C) for 15–20 minutes, flipping halfway.

4. Serve

   • Cut in half if desired.

   • Serve with ketchup, ranch, or spicy mayo.

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Tips

• Don’t overfill, or they’ll burst.

• Let filling cool a bit to avoid soggy wrappers.

• Use adult supervision for frying.

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Variations

• Veggie version: Swap beef for mushrooms and extra peppers.

• Cheese pull: Add extra shredded cheese inside.

• Spicy: Mix in a dash of hot sauce or chili flakes.

If you want, I can make a mini version for snacks, or a baked-only version that’s extra crispy without frying.