Philly Cheesesteak Egg Rolls – Pennsylvania | Ribeye Steak, Caramelized Onions, Provolone, Wonton Wrappers

I’ve crafted these Philly Cheesesteak Egg Rolls by fusing Pennsylvania’s classic ribeye steak, caramelized onions, and melted provolone into crispy wonton wrappers for a delicious twist. I start by cooking the steak to juicy perfection, then mix in those sweet onions and cheese for gooey goodness before wrapping and frying. It’s quick and tasty, and you’ll pick up all the steps, variations, and tips in what follows.

History

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Philly Cheesesteak Egg Rolls emerged as a creative fusion dish in American cuisine, blending the iconic Philadelphia cheesesteak—originating in the 1930s from Italian-American influences in Philly—with traditional Chinese egg rolls, reflecting the cultural melting pot of modern U.S. food scenes.

Regional variations, such as using different cheeses like provolone or Cheez Whiz in the Northeast versus spicier versions in the Southwest, highlight local tastes and innovation, underscoring the dish’s adaptability in diverse communities.

Typically served at casual gatherings, sports events, or as appetizers in pubs and festivals, it embodies a fun, accessible twist on tradition without formal occasions.

Ingredients

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– 1 pound of thinly sliced ribeye steak: Oh, where would we be without this bad boy—it’s the heart and soul of any Philly-inspired dish, offering that tender, juicy bite that makes your taste buds sit up and take notice, you know?

Slice it thin so it cooks up quick and melts into the mix, because who wants tough meat ruining the fun?

– 1 green bell pepper, sliced: This guy’s the colorful sidekick, bringing a fresh crunch and a subtle sweetness that balances out all that savory goodness—think of it as the vegetable that sneaks in some vitamins without making a fuss.

Slice it up nice and even, so every bite has that satisfying pop.

– 1 onion, sliced: Ah, the humble onion, always reliable for that aromatic punch that makes your kitchen smell like a cozy diner—it’s like the unsung hero that adds layers of flavor.

Even if it does make your eyes water a bit, which, let’s be honest, is just its way of keeping things interesting.

– 8-10 egg roll wrappers: These are your crispy canvas, ready to wrap up all the delicious chaos inside—picture them as the blank page for your culinary story, light and versatile.

So don’t skimp on having a few extra just in case one tears, because we all know how that goes.

– 1 cup of shredded provolone cheese (or your favorite melting cheese): Now, this is where the magic happens, with its gooey, stretchy melt that ties everything together—provolone’s a classic choice for that authentic cheesesteak vibe.

But hey, if you’re feeling adventurous, swap it for something else and see what playful surprises it brings to the party.

– Salt and pepper to taste: Simple as that, these are the everyday seasonings that can turn good into great, adding just the right kick without overwhelming the stars.

Go easy at first, taste as you go, because who hasn’t accidentally over-salted and lived to regret it?

– 4 ounces cream cheese, softened at room temperature (optional, but hey, why not?): If you’re in the mood for extra indulgence, this little add-on brings a creamy dreaminess that smooths out the whole deal, making each bite feel like a warm hug.

Soften it up first, so it blends in effortlessly, almost like it’s whispering, “You deserve this treat.”

Cooking Steps

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Let’s jump into making these Philly Cheesesteak Egg Rolls, where the real magic happens in the kitchen.

First off, start by heating a large skillet over medium-high heat with a tablespoon of oil—nothing fancy, just enough to get things sizzling without a mess.

Grab that 1 pound of thinly sliced ribeye steak and toss it in, seasoning it with salt and pepper to taste as it browns quickly, which keeps it tender and full of flavor, you know, like it’s putting on a show just for you.

Once the steak is nicely cooked through, about 3-4 minutes, add in the sliced green bell pepper and onion, letting them soften up for another 2-3 minutes until they’re fragrant and slightly caramelized—that’s the point where your kitchen starts smelling like a street fair, and you might wonder if you’ve accidentally opened a portal to Philadelphia.

Now, for the fun part, mix in that 1 cup of shredded provolone cheese (and if you’re going for extra creaminess, stir in the 4 ounces of softened cream cheese too).

Keep stirring until everything melts together into a gooey, irresistible filling—it’s like watching a cheesy symphony come to life, one that could make even a skeptic say, “Okay, that looks worth the effort.”

Remove the mixture from the heat and let it cool slightly, so it’s easier to handle without turning into a sticky disaster, because let’s face it, nobody wants to wrestle with hot fillings when you’re about to wrap things up.

To assemble, lay out your 8-10 egg roll wrappers on a clean surface and spoon about 2-3 tablespoons of the filling onto each one—place it in the center, but not too close to the edges, or you’ll end up with leaks.

Fold the wrappers over the filling like you’re tucking in a blanket, sealing the edges with a bit of water for that perfect, crispy hold.

Finally, heat oil in a deep fryer or pot to 350°F and fry the egg rolls in batches for 2-3 minutes per side until they’re golden brown, or if you’re opting for a healthier twist, bake them at 400°F for 15-20 minutes, flipping halfway through.

There you go, a crunchy outside with that savory inside—it’s the kind of combo that might just have you chuckling at how something so simple can feel like a big win.

Tips and Variations

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If you’re tweaking these Philly Cheesesteak Egg Rolls to suit your mood or what’s in the fridge, consider swapping out the ribeye for flank steak or even ground beef if you’re aiming for a budget-friendly twist—it’s all about keeping that juicy, savory heart of the dish intact, you know.

For a lighter take, skip the cream cheese altogether and load up on extra veggies like mushrooms or jalapeños to add a sneaky crunch and a bit of heat, because who says you can’t turn a classic into a vegetable showdown without the filling turning into a soggy mess.

And hey, if you’re playing with flavors, mix in some smoked provolone or cheddar instead of the regular stuff for that melty magic, but remember to taste as you go so your rolls don’t end up as a cheesy catastrophe that has you rethinking your spice cabinet choices.

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