Philly Cheesesteak Egg Roll Recipe: Just in time for Super Bowl Sunday! This is one of the all time best appetizers and tastes absolutely amazing! You could probably say that this is my favorite Football Sunday Appetizer Recipe!
I love just about anything fried and when you add cheese to the mix, well… game over! These little treats are going to knock your socks off. Not to mention, they are incredibly easy to make and quick too. You can prep the cheesesteak egg rolls ahead of time and store them in the fridge until right before your party. Then simply take them out and fry it up real quick.
Frying the Philly Cheesesteak egg rolls only takes a couple of minutes and if you are not careful they can burn before you even know it. So keep a close eye on these when cooking them.
And as always… Live to Eat!
- 12 Egg Roll Wrappers
- 1½ Pounds Sirloin Steak (cut into small pieces)
- 2 Tablespoons Olive Oil
- 2 Bell Peppers (sliced)
- 1 Onion (sliced)
- 2 Jalapenos (chopped)
- 1 Cup Button Mushrooms (sliced)
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Cups Provolone Cheese (Shredded)
- 1 Egg
- Canola Oil for Frying
- Heat the olive oil in a large skillet and add the peppers and onions.
- Saute for 5 minutes until the onions are translucent and the peppers begin to soften.
- Add the mushrooms, jalapenos, salt and pepper and cook for another 3-5 minutes.
- Add the steak and cook together for an additional 5 minutes or until steak is medium rare.
- Remove from heat and allow to cool.
- Add all the cooked ingredients to a food processor and chop into very small pieces blended together.
- Heat the canola oil in a medium to large sauce pan until it reaches 350 degrees.
- Meanwhile lay out the egg roll wrappers and add a large pinch of cheese followed by a scoop of the steak mixture.
- Roll the egg rolls up according to the instructions on the package and seal with egg wash.
- Fry the egg rolls for about 2-4 minutes each, rolling over to fry each side.
- Remove and server.