Philly cheesesteak takes on a whole new look with this recipe from Michelle McGlinn. The recipe developer behind Slate and Platter stuffs the traditional sandwich fillings of steak, cheese, and seasonings into egg roll wrappers and fries them for crispy Philly cheesesteak egg rolls with a cheesy, gooey interior. "I used to make these egg rolls in college as something fun and different to eat," she says. "I’ve always loved Philly cheesesteak, and rolling it into an egg roll felt like a fun way to update a classic."
These days, she uses shaved steak to make these egg rolls — a step up from the cheaper ground beef she preferred as a student. "I’d still recommend using it if you can’t find shaved steak, too!" she says. You can also make them slightly healthier by baking them, though in this recipe, she opts for deep-frying. "It allows for a deeply golden brown, crispy exterior on the egg roll," she says.
To bake, follow the recipe as written, but when you reach the cooking step, simply preheat the oven to 400 degrees Fahrenheit, brush each roll generously with oil, and then place on a baking sheet fitted with a wire rack. Bake until golden, about 15 to 20 minutes. "They will not brown the same way as fried," McGinn cautions, "but they will still be crispy outside and gooey on the inside."
Gather the ingredients for these crispy Philly cheesesteak egg rolls
To make these crispy Philly cheesesteak egg rolls, you will need egg roll wrappers, into which you’ll pile a delicious mix of green bell pepper, onion, mushrooms, and, of course, steak. McGlinn uses shaved steak for these, which you can find easily in most supermarkets.
"You can also ask the butcher to slice sirloin thin," she says. "Some butchers may be able to shave the steak, while others may only be able to thinly slice."
A nice helping of provolone cheese adds the gooeyness and flavor you’d expect from an egg roll worthy of the name. An egg to seal the rolls and canola oil for frying, plus salt and pepper to season, and you’re ready to start cooking.
Make the filling for your crispy Philly cheesesteak egg rolls
To make the filling for these crispy Philly cheesesteak egg rolls, first you’ll want to chop all of the vegetables into small, uniform pieces. This will ensure that they cook evenly and that they provide the best texture.
Next, lightly oil a skillet and add the steak. Cook until nearly browned before adding the pepper, onions, and mushrooms. Cook until the onion is soft, about four to five minutes. Season to taste with salt and pepper, and then set aside to cool slightly while you prepare your egg roll filling station.
Fill the crispy Philly cheesesteak egg rolls
Preparation is key when it comes to filling these crispy Philly cheesesteak egg rolls, so before you start the actual rolling process, make sure you have everything laid out. Make an egg wash by whisking the egg with a splash of water, and place it next to the steak mixture and a bowl containing the cheese. Once all of your mise en place is in place, you can open the egg roll package, removing just one wrapper at a time and reserving the rest under a damp paper towel to keep them from drying out.
Working quickly but carefully, place a wrapper on the work surface with a corner facing you. Place a quarter cup of the steak filling in the center, and sprinkle with just a touch of the cheese.
Roll the crispy Philly cheesesteak egg rolls
Next, using a pastry brush or just your fingertip, brush the egg wash along all four sides of the wrapper. Lift the corner of the wrapper facing you over the filling, and then gently fold the side corners in, pressing down so that they stick to the first corner. Now, tightly roll the egg roll away from you, so that it forms an even cylinder. Press down all of the edges to seal, and you’re done!
Continue like this until all of your crispy Philly cheesesteak egg rolls have been rolled.
Fry your crispy Philly cheesesteak egg rolls
Once all of the egg rolls are made, it’s time to fry! To do so, heat about two inches of oil in a deep skillet or Dutch oven. Use a kitchen thermometer to guide you: You’ll want a constant temperature of 350 degrees Fahrenheit to ensure that your crispy Philly cheesesteak egg rolls stay true to their name and come out crispy and golden, not soggy or burned.
Once you’ve hit 350 degrees, carefully add two or three egg rolls to the oil, and listen for that sizzle! "If they brown within seconds, the oil is too hot," says McGlinn. "If they are not bubbling at all, the oil is too cold."
Fry the egg rolls until golden, about three to four minutes, turning as needed to ensure they’re crispy and browned on all sides. Then, simply remove from the skillet to drain on a rack or paper towel-lined plate. Continue frying until all of the egg rolls have been cooked, and allow to cool slightly before serving. McGlinn eats these all on their own, but you could also make a provolone queso or a sriracha aioli for a touch of spice!
- Canola oil, for frying
- 1 pound shaved steak
- 1 green bell pepper, finely diced
- 1 yellow onion, finely diced
- ½ cup white mushrooms, finely diced
- Salt and pepper, to taste
- 1 egg
- 2 cups shredded provolone cheese
- 24 egg roll wrappers
- Lightly oil a skillet and brown the shaved steak. When steak is nearly browned, add the diced pepper, onions, and mushrooms. Stir to combine, and sauté until the onions are softened, about 4 to 5 minutes. Season to taste with salt and pepper.
- Once the filling is cooked, prepare the egg roll filling station. Make an egg wash by whisking the egg with a splash of water in a small bowl. Next to it, place the shaved steak mixture and the provolone.
- Work with one wrapper at a time, storing the remaining wrappers under a damp paper towel to keep them from drying out. Place the wrapper on your prep surface with the corner facing you. Scoop ¼ cup of the shaved steak filling into the center of the wrapper. Top with a sprinkling of provolone.
- Using a pastry brush or your finger, brush the egg wash on all four sides of the wrapper. Starting with the corner nearest to you, lift the corner of the wrapper over the filling. Gently fold in the side corners, pressing down so that they stick to the wrapper. From here, tightly roll the package away from you until in a clean cylinder shape. Press down on the remaining sides to adhere.
- Once the egg rolls have been rolled, fill a deep cast iron skillet or Dutch oven with 2 inches of oil. Heat to 350 degrees Fahrenheit, and ensure the temperature remains consistent.
- Carefully add the wrapped egg rolls to the oil. They should sizzle and begin to fry immediately — if they brown within seconds, the oil is too hot. If they are not bubbling at all, the oil is too cold.
- Fry until golden brown and crispy, about 3 to 4 minutes. If your skillet is shallow, rotate the egg rolls as they cook to ensure the wrappers get crispy.
- As each roll turns golden brown, remove from the oil and place on a wire rack or paper towel-lined plate. Wipe away excess oil.
- Fry the egg rolls 2 to 3 at a time, do not crowd the skillet. Allow to cool slightly before serving.