These Philly Cheesesteak Egg Rolls are the perfect fusion of a classic American sandwich and a beloved Asian appetizer. By combining the savory flavors of a cheesesteak with the crispy, golden exterior of an egg roll, this recipe offers a unique twist that’s sure to be a hit at any gathering. Each bite delivers the juicy goodness of seasoned beef, melted cheese, and tender vegetables wrapped in a crunchy shell.
The secret to these egg rolls lies in the preparation of the beef and the assembly of the rolls, ensuring that each one is packed with flavor and crisps up perfectly. It’s an exciting way to enjoy the essence of a Philly cheesesteak in a fun, finger-food format.
Why You’ll Love This Recipe:
- Fusion Flair: Combines the hearty elements of a Philly cheesesteak with the delightful crispiness of an egg roll.
- Party Perfect: Ideal for parties, these egg rolls are a surefire crowd-pleaser that can be prepared ahead of time.
- Customizable: Easy to adapt with different cheeses or added ingredients like mushrooms or jalapeños for extra kick.
Ingredients:
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 12 slices American Cheese
- 24 egg roll wrappers
- Small bowl of water
- Canola oil, for frying
Instructions:
Step 1: Brown the Beef
Start by browning the beef in the skillet. Aim for minimal breakage of the meat to achieve a nice brown sear. After searing, stir in salt, pepper, and Worcestershire sauce gently, then remove from the pan.
Step 2: Sauté Vegetables
In the same pan, melt the butter and add chopped onions and green bell pepper. Cook until browned and caramelized. Then, add the meat back into the pan and combine. Remove from heat and allow to cool slightly.
Step 3: Prepare the Wrappers
While the mixture cools, lay out the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper, followed by about three tablespoons of the meat mixture.
Step 4: Wrap
Starting from the bottom left, pull the corner over the meat, then fold the two sides in. Wet the edges with water to help seal and roll tightly.
Step 5: Fry
Heat canola oil in a pan (about an inch deep) to 350°F (175°C). Fry 3-4 egg rolls at a time until golden brown, then remove and drain on a cooling rack or paper bags.
Storage Options:
- Refrigerator: Keep in an airtight container for up to 3 days. Reheat in an oven or toaster oven to maintain crispiness.
- Freezer: Freeze before frying for up to 1 month. Fry from frozen, adjusting cooking time as necessary.
Tips:
- Even Cooking: Ensure each egg roll is sealed well to prevent bursting and uneven frying.
- Cheese Varieties: Experiment with different types of cheese like provolone or cheddar for varied flavors.
- Serving Suggestion: Serve with a side of spicy ketchup or sriracha mayo for dipping.
