Philly Cheesesteak Egg Rolls

These Philly Cheesesteak Egg Rolls are an excellent addition to your collection of quick snack recipes. They look great, taste great, and are easy to make. Not only that but they’re made with easy to obtain ingredients, many of which you can get from a quick run to the grocery store nearest you.

A big part of why we love these egg rolls is that they are easy to make. Just a little effort and you can have a whole batch ready in less than an hour.

Before we get into the nitty-gritty of how to make these Philly Cheesesteak Egg Rolls, let’s talk about nutrition. To keep track of your weight-loss diet, this recipe contains approximately 260

Calories per serving. It’s a great addition for a ketogenic diet, but it’s not in line with a strict vegan or vegetarian diet because of all the beef and egg. Also, we would not recommend it for someone on a diabetic/diabetic diet or weight loss plan because it simply does not fit the low carb requirements.

Ingredients:

You don’t need a lot of ingredients to make this Philly Cheesesteak Egg Rolls dream come true. All you need are:

  • 1 pound of sirloin strips (lean) or other thinly sliced beef.
  • 1 green bell bell pepper (large)
  • 1 onion (medium)
  • 1 egg
  • Sargento provolone slices, 1 package, 8 oz or shredded
  • Nasoya egg rolls (approximately 8)
  • McCormick Grill-Mates Montreal Steak Seasoning
  • Olivio Butter Spray
  • Vegetable oil (if frying)

One important aspect of this recipe is that the ingredient quantities listed above only make about 6-8 servings. If you are looking to feed more mouths or make more servings, you will have to modify the recipe a bit.

Now, modifying recipes is very easy, but in this case it will take more than just adding another strip of sirloin or another egg roll. You will have to proportionally increase the amounts of each and every ingredient listed above to increase the number of servings.

We are well aware that things can get very sticky very quickly in the kitchen, so feel free to ask us in the comments section of this page. We’ll be sure to get back to you. But don’t wait until you’ve dipped your elbows into the Philly Cheesesteak Egg Rolls recipe before you post. This is not the recipe ER and we may not be able to get back to you as soon as you want. But we will get back to you. Finally.

Equipment:

You don’t need a lot of equipment to recreate these Philly Cheesesteak Egg Rolls. All you need are:

A skillet (preferably non-stick).

A knife (for dicing and slicing)

Parchment paper

A whisk (for beating egg)

A deep fryer (* optional. It’s great to have one on hand if you opt for the deep frying option).

Air fryer (* optional, but it’s a good idea to have one on hand).

Oven (preferably temperature controlled. * Optional).

Paper towels

In the interest of being thorough, we’d like to mention all the bowls and forks that will surely find their way into the dishwasher at the end of this baking/cooking session. We’re not entirely sure how they get there, but we know they do. So be prepared.

Directions:

Just before we head to the directions portion of this Philly Cheesesteak Egg Rolls recipe, we have one small suggestion we’d like to make, which is: clear the clutter in your cooking area (if there is any). Not only is this great for hygiene, but it also creates a freer range of motion. Plus, it’s great for aesthetics if you’re thinking of making a video for YouTube or Instagram. Plus, it will create space for all those little ceramic bowls where you can measure out your ingredients before the start of each cooking lesson (just like on TV).

– Cut the green bell pepper and onion into small pieces and sauté in a skillet with oil/butter over medium heat.

– Cut Sirlion steak strips into small pieces (about 1 inch each) and add them to the pan with the bell pepper and onion mixture.

– Season generously with McCormick Grill Mates Montreal Steak Seasoning.

– Cook over medium heat until steak is cooked through and peppers and onions are soft, slower is better for flavor and texture.

– Once cooked, remove from heat and let stand for 10 minutes to rest the meat.

-Place Nasoya egg roll wrappers on parchment paper.

– Beat egg in a bowl and brush all four edges of each egg roll with egg (this will help seal the egg roll when cooking).

-Add about 2 tablespoons of the steak/pepper/onion mixture to the middle of the egg roll wrapper and top with a slice of provolone cheese folded over the top.

-Fold the bottom of the egg roll wrapper in half to cover the meat mixture (like an envelope), then fold in both sides, before folding the top down add a little more egg (like a glue) and fold the top down closing the egg roll.

-Deep fry option: drop each egg roll into preheated vegetable oil over medium heat (you don’t want the oil to be too hot) turning until golden brown (about 3-4 minutes each).

-Air fryer option: spray outside of egg roll with Olivio Buttery Spray and place in air fryer at 390 degrees for 12 minutes. Flip halfway through if necessary depending on your air fryer.

-Oven option: spray outside of egg roll lightly with Olivio Buttery Spray and place in preheated oven at 400 degrees for 10-12 minutes, flip halfway through.

-When fully cooked, allow egg rolls to cool on a paper towel lined plate before serving.

Delicious!

-If you want a dip for these, a mayo/horseradish mixture goes perfectly!

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page
Share
Pin
Print