Philly Cheesesteak Egg Rolls

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Cheesesteak Eggrolls you’ll feel like you’ve died and gone to heaven.

These Philly cheesesteak egg rolls are made with rib eye steak, onions, peppers and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game day snack!

I love a good Philly cheesesteak sandwich, and these egg rolls have the same delicious and savory flavors inside a crispy wrapper. If you also happen to love Philly cheesesteak, be sure to try my Philly Cheesesteak Pasta and Philly Cheesesteak Stuffed Peppers.

Raise your hand if you love Philly cheesesteak! I just can’t get enough of that steak, pepper and cheese combination. These Philly cheesesteak egg rolls are a super fun appetizer, I always get so many compliments when I serve them at parties.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



6 pieces Steak Um Sliced Steaks (Frozen) Or 1/2 Pound Very Very Thinly Sliced Ribeye
1 Tablespoon Vegetable Oil
1 whole Vidalia Onion, Chopped
3 slices American Cheese, Cut Into 3 Strips Each
6 whole Eggroll Wrappers.
1 cup Cheese Whiz For Dipping.
½ cups Banana Peppers.
Small Bowl Of Water For Wetting Your Fingers.
Vegetable Oil, For Frying.




This will make 6 eggrolls, cut them down the middle to fill in as a hors d’oeuvre, or present with some potato fries and call it a feast! They will top you off!
Saute the onions in a touch of spread until delicate, around 3 minutes. Put away.
Cook the steak – it cooks rapidly requires pretty much a moment. Do it in groups so as not to swarm. Smear the steak dry to eliminate a portion of the oil.
Place around 1 steak of meat on an eggroll covering, sprinkle with about a teaspoon of sauteed onion and 1/3 of a cut of cheddar. Roll up the eggroll. Dunk your finger in water and run it along the edge of the covering to soak, then, at that point, seal. Do likewise with the closures… press together to close and overlap in the sides to make little triangles, soak to close. Put away on a plate, rehash the cycle with the excess coverings and fixings.
Heat your oil (to 375 F) for broiling. Fry for under a moment (particularly if utilizing a fryer). You simply need the eggroll to get firm and brilliant brown. Channel on a paper towel-fixed plate until you are done with the entirety of the searing.
Present with banana peppers and some warmed Cheese Whiz for plunging… feel regretful later.
Thank you. If you lik the recipe, don’t forget to share it with friends and family.

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