Ingredients
For the Egg Rolls:
- 2 tablespoons Unsalted Butter
- 1 Green Bell Pepper, thinly sliced
- ½ cup Yellow Onion, thinly sliced
- 1 pound Deli Roast Beef, thinly sliced and chopped
- Kosher Salt, to taste
- Fresh Cracked Black Pepper, to taste
- 1 teaspoon Herbs de Provence
- 6 slices Provolone Cheese, halved
- 12 Egg Roll Wrappers
- Oil for Frying (enough for deep frying)
For the Sauce (Optional):
- 2 tablespoons Unsalted Butter
- 1 tablespoon All-Purpose Flour
- 1 ¼ cups Whole Milk
- ¼ teaspoon Hot Sauce
- ½ teaspoon Kosher Salt
- 1 cup Yellow American Cheese, diced
- 1 cup Sharp Cheddar Cheese, grated
Instructions
- Sauté Vegetables: Melt 2 tablespoons of unsalted butter in a large pan over medium-high heat. Add the thinly sliced green bell pepper and yellow onion. Cook for 3-4 minutes or until softened and slightly translucent.
- Cook the Beef: Add the chopped, thinly sliced deli roast beef to the pan. Season with kosher salt, freshly cracked black pepper, and 1 teaspoon herbs de Provence. Cook for an additional 5 minutes, stirring occasionally until everything is combined and heated through.
- Cool the Filling: Remove the mixture from heat and allow it to cool for about 10 minutes, or until it reaches room temperature. This step is important to avoid soggy wrappers and can be done ahead by refrigerating the mixture until ready to use.
- Assemble Egg Rolls: Lay one egg roll wrapper on a flat surface with one point facing you (diamond shape). Place half a slice of provolone cheese in the center. Spoon 2-3 tablespoons of the cooled steak filling on top of the cheese. Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner. Brush the edges with water to seal the wrapper completely.
- Heat Oil for Frying: Pour 2-3 inches of oil into a deep cast iron pan or a deep fryer. Heat the oil to 350°F (175°C) ensuring it is hot enough for frying but not smoking.
- Fry Egg Rolls: Fry 3-4 egg rolls at a time, turning occasionally for even browning. Cook for approximately 3-5 minutes or until they turn golden brown and crispy on all sides. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Prepare the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 1 tablespoon of all-purpose flour and whisk continuously for 2 minutes to make a smooth roux. Slowly whisk in 1 ¼ cups whole milk, ¼ teaspoon hot sauce, and ½ teaspoon kosher salt. Bring the mixture to a gentle simmer while whisking frequently to prevent boiling over.
- Finish the Sauce: Add 1 cup diced yellow American cheese and 1 cup grated sharp cheddar cheese to the saucepan. Whisk until the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
- Serve: Plate the crispy Philly Cheesesteak Egg Rolls and serve alongside the warm cheesy dipping sauce for a delicious and indulgent appetizer or snack.
Notes
- You can prepare the steak filling a day in advance and store it in the refrigerator until ready to use.
- Make sure the filling cools completely before wrapping to prevent egg roll wrappers from tearing or becoming soggy.
- Maintain oil temperature at 350°F to ensure crispy, non-greasy egg rolls.
- The cheesy dipping sauce is optional but highly recommended for added flavor.
- Be cautious when frying and do not overcrowd the pan to maintain oil temperature and ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
