Name: Cheesesteak Eggrolls
Ingredients: Thinly Sliced Beef: 1 pound (preferably ribeye or sirloin), sliced thinly or shaved – Provides a tender, flavorful filling with the classic cheesesteak taste.; Green Bell Pepper: 1 medium, diced – Adds a slight sweetness and freshness that balances the rich beef and cheese flavors.; Yellow Onion: 1 medium, finely chopped – Provides a savory, aromatic flavor that enhances the overall taste.; Provolone Cheese: 6 slices, cut into strips – Melts perfectly, adding creaminess and a rich flavor.; Garlic: 2 cloves, minced – Adds depth and a mild spice to the filling.; Soy Sauce: 1 tablespoon – Adds umami and a touch of saltiness, balancing the richness of the meat.; Worcestershire Sauce: 1 teaspoon – Complements the beef with a slight tang, enhancing the overall flavor.; Salt and Black Pepper: To taste – Basic seasoning that brings out the flavors in the filling.; Egg Roll Wrappers: 12 – Crisp up beautifully when fried, enclosing the flavorful filling.; Vegetable Oil: For frying – A high-smoke-point oil that ensures a golden, crispy crust.

Description

Enjoy the best of both worlds with Cheesesteak Eggrolls! Crispy on the outside, filled with juicy beef, cheese, and veggies inside—perfect for parties or as a delicious snack.

Ingredients

For the Cheesesteak Eggrolls

Thinly Sliced Beef: 1 pound (preferably ribeye or sirloin), sliced thinly or shaved – Provides a tender, flavorful filling with the classic cheesesteak taste.
Green Bell Pepper: 1 medium, diced – Adds a slight sweetness and freshness that balances the rich beef and cheese flavors.
Yellow Onion: 1 medium, finely chopped – Provides a savory, aromatic flavor that enhances the overall taste.
Provolone Cheese: 6 slices, cut into strips – Melts perfectly, adding creaminess and a rich flavor.
Garlic: 2 cloves, minced – Adds depth and a mild spice to the filling.
Soy Sauce: 1 tablespoon – Adds umami and a touch of saltiness, balancing the richness of the meat.
Worcestershire Sauce: 1 teaspoon – Complements the beef with a slight tang, enhancing the overall flavor.
Salt and Black Pepper: To taste – Basic seasoning that brings out the flavors in the filling.
Egg Roll Wrappers: 12 – Crisp up beautifully when fried, enclosing the flavorful filling.
Vegetable Oil: For frying – A high-smoke-point oil that ensures a golden, crispy crust.

Instructions

Step 1: Prepare the Beef Filling

Heat Oil in a Large Skillet: Place the skillet over medium-high heat and add a tablespoon of oil.
Sauté Onions and Peppers: Add the diced onions and green bell pepper to the skillet. Sauté for about 5 minutes, until softened and fragrant.
Add Garlic and Beef: Increase heat slightly and add the thinly sliced beef and minced garlic. Stir occasionally, cooking until the beef is browned and cooked through, about 4–5 minutes.
Season the Filling: Add soy sauce, Worcestershire sauce, salt, and pepper to the skillet. Cook for an additional 2–3 minutes, allowing the flavors to meld and the liquid to reduce slightly.

Step 2: Cool and Mix with Cheese

Transfer to a Mixing Bowl: Remove the beef mixture from heat and transfer it to a large mixing bowl.
Add Provolone Cheese: Gently fold in the provolone cheese strips, letting the residual heat slightly melt the cheese, creating a gooey mixture that holds together well for filling.

Step 3: Assemble the Egg Rolls

Place Wrapper on a Clean Surface: Position an egg roll wrapper on a clean, flat surface with a corner pointing toward you (like a diamond shape).
Add Filling: Spoon about 2 tablespoons of the beef and cheese filling onto the center of the wrapper.
Fold and Seal: Fold the bottom corner up over the filling, then fold in the two side corners, and roll tightly toward the top corner. Dab a bit of water on the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.

Step 4: Fry the Egg Rolls

Heat Oil: In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Fry in Batches: Add a few egg rolls to the hot oil, being careful not to overcrowd the pot. Fry for about 3–4 minutes, turning occasionally, until they are golden brown and crispy.
Drain and Serve: Remove egg rolls with a slotted spoon, transferring them to a paper towel-lined plate to drain excess oil.

Optional Garnishes and Dipping Sauces

Cheese Sauce: Serve with warm cheese sauce for dipping, enhancing the cheesesteak flavor.
Spicy Mayo: A combination of mayonnaise and sriracha provides a tangy, spicy complement to the savory filling.
Ketchup or Mustard: For a more classic flavor, offer ketchup or a grainy mustard alongside the egg rolls.

Notes

Tips for Perfect Cheesesteak Eggrolls

Use Fresh Ingredients: Fresh beef, cheese, and vegetables enhance flavor and texture, ensuring a high-quality filling that tastes fresh and savory.
Chill the Filling: Letting the filling cool slightly before adding cheese and wrapping prevents the cheese from melting too soon and keeps the wrapper crisp during frying.
Seal the Wrappers Well: Use water along the edges to seal the egg rolls tightly, and press firmly to avoid gaps. Properly sealed wrappers prevent the filling from leaking out and oil from seeping in.
Monitor Oil Temperature Consistently: Keeping the oil at a steady 350°F (175°C) is key for a crispy texture. If the oil is too cool, the wrappers will absorb more oil; if too hot, the wrappers can burn before the filling is heated through.
Avoid Overcrowding the Fryer: Fry only a few egg rolls at a time to maintain oil temperature. Overcrowding can lower the temperature and lead to greasy, unevenly cooked egg rolls.
Drain on a Wire Rack or Paper Towels: After frying, place the egg rolls on a wire rack or paper towel-lined plate to drain excess oil. This keeps them light and crisp.