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One Sunday, I wanted something new for our football hangout, so I whipped up these egg rolls. Combining two family favorites into one bite really did the trick—they’re now our number one appetizer request. Whenever I cook them, the house smells amazing with steak, onions, and peppers sizzling away, all bundled up in that crispy shell.
Irresistible Crowd-Pleaser From My Kitchen
Take everything you love about Philly cheesesteak and wrap it up so you can eat it with your hands. The cheese turns gooey, the steak stays juicy, and those wrappers get crazy crunchy and golden. They're really easy to switch up, and I always love seeing everyone grin when they chomp into these crunchy treats.
Shopping Essentials
- Butter: This stuff takes the flavor up a notch.
- Egg Roll Wrappers: Usually hanging out in the produce aisle.
- Provolone Cheese: Melts ridiculously well inside.
- Onion: Packs in tons of taste.
- Green Bell Pepper: Super crisp and adds great color.
- Rib Eye Steak: Slice it small—makes stuffing easier.
Easy Kitchen Fun Starts Here
- Baking Option:
- If you want, brush them with a little oil and pop them in the oven. They still get that awesome crunch!
- Fry the Egg Rolls:
- Drop a few at a time in hot oil until they're crispy and brown, then set them to drain.
- Assemble the Egg Rolls:
- Fill each wrapper with steak mix and cheese, roll them up tight, and make sure to seal those edges well.
- Prepare the Filling:
- Heat your skillet, then toss in the steak, onions, and peppers with some butter and cook until just right.
My Top Tricks For Success
Chopping your steak, peppers, and onions into tiny bits really helps with rolling and makes every bite awesome. Rib eye works great, but any beef cut will do if that's what you've got. My go-to move is to have them all rolled in advance, then fry when everyone's ready to dig in.
Tasty Munchie Matches
These taste epic dunked in ranch, sharp horseradish sauce, or my homemade cheese dip. They're fantastic by themselves or thrown in with lots of other party nibbles. Doubling the batch is a good idea—they’re gone in no time!
How to Store and Reheat
Pop uncooked rolls in the fridge (covered up) and they'll be fine for a day before frying. If you have any left after cooking, toast them in the oven to bring back that crispy outside. Don’t use the microwave—trust me, the crunch won’t survive.
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Frequently Asked Questions
- → Can these rolls be prepped in advance?
Yes, you can prepare the filling and roll them up a day ahead. Keep them in the fridge with wax paper between layers to avoid sticking. Fry them fresh for the crispiest texture.
- → What's the best way to warm up leftover rolls?
For the best crunch, reheat in an oven or air fryer at 350°F for about 5-7 minutes. Avoid a microwave as it makes them soggy. Place them on a wire rack while reheating for even crisping.
- → Can I substitute ribeye with another cut?
Sure! Sirloin or strip steak can work well. Just cut them thin and cook quickly for tenderness. Avoid tougher cuts like chuck or round steak though.
- → Which dips go well with these rolls?
Classic ranch works great, but try cheese sauce, chipotle mayo, or marinara. For a spicier kick, pair them with horseradish or garlic aioli.
- → How do I stop the rolls from breaking during frying?
Don’t overload the wrappers and seal them tight with water. Keep the oil steady at 350°F, fry a few at a time, and avoid crowding the pan to ensure they stay intact.
- → Can these be cooked in an air fryer?
Absolutely! Apply cooking spray and air fry at 375°F for 12-15 minutes, flipping halfway. They’ll come out crispy and golden without deep frying.