Philadelphia Cheesesteak Egg Rolls (Food Truck Favorite)

I’m totally obsessed with Philadelphia Cheesesteak Egg Rolls, that food truck favorite blending juicy ribeye steak, sautéed onions, green peppers, and gooey provolone inside crispy wrappers—it’s a fun twist on a Philly classic. I love how it’s quick to make, starting with browning the steak and veggies in a skillet before wrapping and frying. Give it a try; it’s packed with flavor and easy tweaks await if you explore further.

History

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Philadelphia Cheesesteak Egg Rolls originated in the United States as a creative fusion of the classic Philadelphia cheesesteak, invented in the 1930s by Pat Olivieri in Philadelphia, and the traditional Chinese egg roll, reflecting the cultural blending of Italian-American and Asian influences in American cuisine.

Regional variations often include tweaks like adding peppers, onions, or different cheeses, signifying the adaptability of comfort foods across diverse communities, such as in the Northeast where fusion eateries thrive.

These appetizers are commonly served at casual gatherings, sports events, or as bar snacks in Philadelphia, celebrating the city’s working-class heritage without being tied to specific traditional occasions.

Ingredients

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– 1 pound of thinly sliced ribeye steak – Now, isn’t this the star of the show, the juicy heart of any cheesesteak?

Go for something super thin, like those pre-sliced cuts you find at the store, because they cook up quick and tender, turning every bite into a melt-in-your-mouth dream.

Plus, it’s all about that beefy flavor that sneaks into the egg roll without overwhelming the fun.

– 1 green bell pepper, sliced – Ah, the trusty sidekick here, adding a nice crunch and a pop of color that makes your filling look as inviting as a fresh salad.

Slice it up thin so it softens just right in the pan, and who knows, it might even sneak in some extra veggies without anyone noticing, right?

– 1 onion, sliced – Oh, onions, you sly little things, bringing that sweet, caramelized magic to the mix.

Aim for even slices to avoid any overly crunchy surprises, and they pair so well with the steak that you’ll wonder why you didn’t think of this fusion sooner.

Life’s too short for boring fillings.

– 8 ounces of provolone cheese, sliced or shredded – Here’s where the gooey goodness comes in, melting into cheesy perfection that ties everything together.

Whether you slice it for neat layers or shred it for easy melting, provolone’s mild tang keeps things balanced.

Honestly, is there anything more satisfying than that stretchy cheese pull in an egg roll?

– 12 egg roll wrappers – These bad boys are your blank canvas, thin and crispy once fried, holding all that deliciousness inside.

Grab a pack from the international aisle, and remember, they’re forgiving if you’re new to wrapping.

No one’s judging if yours aren’t perfect little parcels.

– 2 tablespoons of vegetable oil, just for cooking the filling – A simple helper to get things sizzling without stealing the spotlight.

Use a neutral oil like this so it doesn’t overpower the flavors, and think of it as the unsung hero that keeps everything from sticking to the pan.

Because who wants a mess when you’re aiming for tasty results?

– 2 tablespoons of paprika, preferably the smoked kind for that extra depth – Now, this is where we amp up the excitement, sprinkling in a warm, smoky vibe that elevates the whole dish.

Smoked paprika adds a subtle kick without being too bold, and if you’re feeling playful, imagine it whispering secrets of flavor as you mix it in.

Trust me, your taste buds will thank you later.

Cooking Steps

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Let’s jump into making these Philadelphia Cheesesteak Egg Rolls, where the magic happens in a few simple steps that blend classic flavors with a fun twist.

First off, start by heating up 2 tablespoons of vegetable oil in a large skillet over medium heat, giving it a minute or two to get nice and warm.

Once that’s ready, toss in your sliced onion and green bell pepper – that’s 1 onion and 1 green bell pepper – and sauté them until they soften and get that sweet, caramelized vibe, which usually takes about 5 minutes.

Now, add in 1 pound of thinly sliced ribeye steak to the mix, stirring it around until it browns and cooks through, maybe another 3 to 4 minutes, because who wants tough meat when you’re aiming for that melt-in-your-mouth goodness?

Sprinkle in 2 tablespoons of paprika – smoked if you’ve got it – for that smoky depth that ties everything together, like a secret ingredient whispering “yum” to your taste buds.

Once the steak is done, mix in 8 ounces of provolone cheese, letting it melt into a gooey masterpiece that pulls it all into one flavorful filling.

Isn’t it amazing how a few pan tosses can turn ordinary ingredients into something special?

For the wrapping and frying part, lay out your 12 egg roll wrappers on a clean surface, and spoon about 2-3 tablespoons of that hot filling into the center of each one – remember, don’t overstuff or you’ll end up with messy leaks.

Fold the wrappers like you’re wrapping a gift, tucking in the sides and rolling them up tightly to seal the edges with a bit of water, because let’s face it, even if they’re not picture-perfect, they’ll still crisp up great.

Finally, heat some oil in a deep fryer or pot to about 350°F and fry those egg rolls in batches for 2-3 minutes per side until they’re golden and crispy; drain them on paper towels, and there you go, a crowd-pleaser ready to serve.

Who knew combining steak and egg rolls could be this straightforward, yet feel like a mini adventure in the kitchen?

Tips and Variations

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When you’re whipping up these Philadelphia Cheesesteak Egg Rolls, don’t overlook that 2 tablespoons of paprika – smoked version adds a smoky depth that makes the filling sing with flavor, almost like sneaking in a campfire vibe to your kitchen.

For variations, I might experiment with swapping the ribeye for flank steak if you’re watching the budget, or tossing in some sliced mushrooms alongside the onions and peppers for extra earthiness without overwhelming the mix; and if cheese is your thing, try mixing provolone with a bit of sharp cheddar for a tangy twist that keeps things gooey yet surprising.

Oh, and a tip from the school of hard knocks, make sure to let the filling cool just a tad before wrapping to prevent those wrappers from getting soggy – because who wants a floppy egg roll when a crispy one is just a careful step away?

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