Steak with peppers, onions, and cheesy provolone wrapped in a crispy egg roll. Dipped in a ketchup mayo sauce, this irresistibly delicious appetizer is also freezer friendly.
The Inspiration
I've seen cheesesteak egg rolls served at various restaurants and have always wanted to make them! This Asian and American fusion appetizer is so delicious, I'm surprised I haven't made them sooner. But also, glad I didn't because I might be 10 pounds heavier.
I decided to pair the cheesesteak with classic peppers and onions, a few spices, and provolone cheese. It's good as is but when you dip it in the ketchup mayo sauce it takes it to the next level with a creamy and slightly tangy touch.
Ingredients
Instructions
- In a large skillet on medium high heat, add 1 tbsp. of oil and sauté peppers and onions for 5 minutes.
- Add in shaved steak and cook until browned, breaking up the meat as it cooks.
- Toss in seasonings and mix until well combined and the steak is cooked.
- Let the cheesesteak mixture cool for 15 minutes. Meanwhile, make the sauce by combining mayo, ketchup and hot sauce in a bowl.
- Take one piece of egg roll wrapper and place it in a triangle shape. Place a slice of provolone cheese, folded in half, and 3 tbsp. of filling towards the bottom third of the wrapper.
- Fold the bottom corner over the filling and roll until you reach the center.
- Fold the left and right corners towards the center and roll tightly.
- Brush the last corner with water to seal the egg roll and place it on a wire rack seam side down. Repeat with remaining egg rolls.
- Heat 2 inches of oil in a large skillet to 375˚F. Fry the egg rolls in two batches, turning occasionally, for 2-3 minutes on each side or until golden brown.
- Transfer fried egg rolls onto a wire rack and serve with the ketchup mayo sauce!
Tasty Tips
- Use your favorite cheese! Mozzarella, cheddar, American, use what your heart desires!
- Take your time to wrap the egg roll. The wrappers are thin and can tear easily. You can also use two wrappers.
- Let the cheesesteak mixture cool for 15 minutes before assembling to prevent the egg roll wrapper from getting soggy and tearing.
- Pair it with your favorite sauce! I dipped mine in ketchup mayo but ranch, ketchup, sweet chili sauce also work!
- Make them ahead of time for parties or freeze leftovers for a cheesesteak eggroll anytime!
FAQs
What kind of steak can I use for cheesesteak egg rolls?
I used shaved steak but ground beef, thinly sliced sirloin, or ribeye also work well.
How do I reheat cheesesteak egg rolls?
My favorite way to reheat egg rolls is in the air fryer at 350˚F for 8 minutes, flipping halfway through.
Can I freeze cheesesteak egg rolls?
Yes, these freeze very well in a freezer bag. Defrost the egg rolls in the fridge overnight.
More Appetizers You'll Love!
Cheesesteak Egg Rolls
Steak with peppers, onions, and cheesy provolone wrapped in a crispy egg roll. Dipped in a ketchup mayo sauce, this irresistibly delicious appetizer is also freezer friendly.
Ingredients
- 1 tablespoon canola oil
- 1 green bell pepper diced
- 1 yellow onion diced
- 1 pound shaved steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- salt and pepper to taste
- 10 egg roll wrappers
- 10 provolone slices
- water
- canola oil for frying
Mayo Ketchup Sauce
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon sriracha
Instructions
- In a large skillet on medium high heat, add 1 tbsp. of oil and sauté peppers and onions for 5 minutes.
- Add in shaved steak and cook until browned, breaking up the meat as it cooks.
- Toss in garlic powder, onion powder, paprika, chili powder, salt, and pepper. Mix until well combined and the steak is cooked.
- Let the cheesesteak mixture cool for 15 minutes. Meanwhile, make the sauce by combining mayo, ketchup and hot sauce in a bowl.
- Take one piece of egg roll wrapper and place it in a triangle shape. Place a slice of provolone cheese, folded in half, and 3 tbsp. of filling towards the bottom third of the wrapper.
- Fold the bottom corner over the filling and roll until you reach the center.
- Fold the left and right corners towards the center and roll tightly.
- Brush the last corner with water to seal the egg roll and place it on a wire rack seam side down. Repeat with remaining egg rolls.
- Heat 2 inches of oil in a large skillet to 375˚F. Fry the egg rolls in two batches, turning occasionally, for 2-3 minutes on each side or until golden brown.
- Transfer fried egg rolls onto a wire rack and serve with the ketchup mayo sauce!
Nutrition Estimate
Calories: 181kcalCarbohydrates: 12gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 17mgSodium: 348mgPotassium: 102mgFiber: 1gSugar: 2gVitamin A: 286IUVitamin C: 11mgCalcium: 156mgIron: 1mg
Did you make this recipe?Tag @beyondthenoms on Instagram and hashtag #beyondthenoms so I can see your creations!
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