Is it wrong of me to be extremely excited to have the kids going back to school today?
Don’t get me wrong, I loved having them home for two weeks during Christmas break, but I’m ready to claim my house back. We have a small enough house as it is, and when everyone is home I feel like we are all on top of each other. I’m pretty sure my kids are ready to go back to school too. They love routine as much as I do.
Something else I truly love? Egg rolls. They are my kryptonite.
Last summer I got the idea to make these Philly Cheese Steak Egg Rolls for the blog, but I wanted to wait for the perfect moment to unveil them.
Ta-da! Here they are, in all their delicious glory.
The perfect appetizer to serve during the big football game, or just as a delicious snack any time of the day.
The filling is SUPER simple to make, and just like any egg roll that you make, I suggest frying them. They are just so much better when fried.
I grabbed a package of the pre cooked sirloin strips from my grocer’s deli and just cut the strips to make them a little slimmer. I sliced up some purple onion and green bell pepper and gave them a good sauté in some butter.
I added the beef strips at the end to toss around and mingle with the peppers and onions. Then you’re going to want to let this cool down to room temperature. If you try to put hot stuff in the egg roll wrappers it never works out good.
I placed just a few strips of beef, peppers and onions in the center of my egg roll wrapper and gave each edge of the wrapper a good brushing of egg wash to help seal it up.
Then I added some strips of provolone cheese, because a Philly Cheese Steak is not complete without the cheese.
Make sure you don’t try to over stuff your egg rolls, too much filling will make it difficult to close and possibly lead to it unwrapping in the fryer and making a mess.
Once you have your egg rolls filled and wrapped (here’s a tutorial on how to wrap them), then it’s time to fry!
I paired the Philly Cheese Steak Egg Rolls with a creamy horseradish sauce that I whipped up in just a few seconds. It has a tiny bit of kick and goes so well with the steak and peppers inside the crispy wrapper.
I’m telling you guys, these egg rolls are incredible!!!
I’m so in love with the simplicity and deliciousness of this easy appetizer.
And that sauce…
Come to mama.
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Philly Cheese Steak Egg Rolls
- 10 egg roll wrappers
- 2 cups steak strips
- 1/2 green bell pepper, thinly sliced
- 1/2 purple onion, thinly sliced
- 3 tbsp butter
- 1/2 tsp garlic powder
- 5 slices provolone cheese, halved
- canola oil
- 1 egg, lightly beaten
For the Sauce:
- 1/2 cup light mayo
- 1 tbsp milk
- 1 tsp horseradish
- 1/4 tsp garlic powder
- 1/8 tsp cracked pepper
- Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375 degrees F.
- In a saute pan melt butter over medium high heat. Add the pepper strips and onions and cook until soft and tender (about 5 minutes), then toss in the steak and garlic powder, stir to combine. Remove from heat and let cool to room temperature.
- Once cool, place an egg roll wrapper on a clean dry surface and brush all the edges with the lightly beaten egg. Place a couple strips of the steak, pepper and onions and an angle in the center of the wrapper and top with half of a slice of provolone cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll towards the remaining corner and seal closed.
- Repeat with remaining egg roll wrappers and filling.
- Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden brown. Drain on paper towel lined plate.
For the Sauce:
- Combine the sauce ingredients in a small bowl and whisk till combined. Add more horseradish if you want it with more of a kick.
- Serve egg rolls hot with a side of sauce. Enjoy!
Can you bake these instead of frying.
You could, but I think frying tastes much better.
I definitely love this recipe.
Awesome! So glad you enjoy it!
I can’t wait to try these. I will pass on the horseradish sauce. Did you know that horseradish is a common allergen? I go into anaphylaxis when I eat that stuff. Is there anything else I can use instead?
Oh man! Bummer about the horseradish. You could try a garlic aioli for dipping, that would be good too!
Do you think deli roast beef would work ok??
I can’t wait to make these for Super Bowl tomorrow. Just curious if you think I can roll ’em today and fry tomorrow?
Elena, You can wrap them today, but because the egg roll wrappers have a lightly floured surface, you’ll want to wrap the egg rolls in a paper towel before placing them in an air tight container, then place them in the fridge. The towels should combat any additional moisture on the wraps. Hope you enjoy them!
Awesome Tip, looks & sounds AMAZING!!! This is the kinda food I could eat until I don’t feel well! It’s just that good! Thanx too much for all ur sharing!!! ;~}
Isn’t everything better fried? 😉 These look a-maz-ing!!
Such a fun idea! I can’t wait to try these out.
Those look CRAZY good! I wish my brain had thought of that! Glad yours did!
Jocelyn @BruCrew Life
Those are amazing!!! I love the fun twist to the Philly cheese steak!!!
Please, please, please stop putting bell pepper in ANYTHING that is called a Philly cheesesteak. Authentic cheesesteaks DO NOT have bell peppers on them. Steak, whiz, American or prov cheese, & onions if you want. That’s a Philly cheesesteak
Sorry Gino, but those bell peppers are definitely part of a Philly Cheese Steak in my book, why skip the opportunity to add vegetables when we can? But please, feel free to leave them out if you don’t like them. I’m sure the egg rolls will still taste just as awesome! 🙂
Being born and raised in NJ and PA, bell peppers ARE NOT in a Philly Cheese Steak! If you want veggies add mushrooms! SERIOUSLY!
LOL… thank you for your input! 🙂 I’m actually making another Philly Cheesesteak Recipe pretty soon to share on the blog. So what you’re saying is… DO NOT put peppers in there. Got it. 😉
@ Jo: Then fix them the way you want. Some people maybe don’t like mushrooms so they don’t add them. When I cook and have been for a very long time and I am 77 yrs old, I use my imaginenation , and that is what some cooks do. I am sure you can too.
Shawn, I do love your comment. Keep sending them, your recipes that is. You go ahead and put peppers any kind of peppers, if the recipe they don’t like just leave them out. I mad a Macaroni salad, and put everything in but the kitchen sink that I had in refrig, and pantry.. Keep up the great work…
Gino, why are you critical ???? Shawn told you make them without green pepper, use common sense.
Philly Beef and Swiss has bell peppers, steak, onions and Swiss cheese. Philly Cheese Steak is just beef, onions and cheese (cheese whiz). It’s a matter of using the right name for food. Look it up pls. Still a great recipe that I intend to try.
OMG.. then leave them out…
Thank you! I have no idea where that came from – just try to order green peppers on your cheesesteak in Philly and see the looks you get. It might taste good, but then don’t call it a Philly cheesesteak. Because it’s not.
You are welcome to adjust the recipe to your preferences.
I love egg rolls and cheese steak sandwiches. These look delish!
Thanks Emily! 🙂
Jocelyn (Grandbaby Cakes)
Oh man are these so fantastic!!!!
Thanks Jocelyn! 🙂