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

I’m excited to share my take on Philly Cheesesteak Egg Rolls, inspired by Pennsylvania’s 1930s street food roots. I’ve packed tender ribeye steak, gooey provolone, and caramelized onions into crispy wonton wrappers for a flavorful fusion that’s perfect for snacking. It’s simple to prepare with everyday ingredients. If you’re keen for more details on steps, variations, and tips, the guide ahead has you covered.

History

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Philly Cheesesteak Egg Rolls represent a modern fusion of the classic Philly Cheesesteak, which originated in Philadelphia in the 1930s as a simple street food created by Italian-American vendors like Pat Olivieri, blending working-class American culture with immigrant influences.

Regionally, variations might include using local cheeses, such as provolone in the Northeast or Cheez Whiz in the Midwest, signifying the dish’s adaptability and role in showcasing culinary creativity across the U.S., where it highlights the blending of traditions.

Traditionally, these egg rolls are served at casual gatherings, sports events, or as appetizers in bars and festivals, emphasizing their appeal as a portable, indulgent snack that bridges comfort food with innovative twists.

Ingredients

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• First up, 1 pound of thinly sliced ribeye steak—you know, the kind that makes your mouth water just thinking about it, because who doesn’t crave that tender, juicy bite that brings all the hearty, savory vibes to these egg rolls? Slice it thin for easy cooking, and imagine how it melts into every wrap, turning a simple snack into something almost magical.
• Then, 1 medium onion, sliced—oh, this one’s a sneaky favorite, adding that sweet, caramelized depth that sneaks up on you, making you wonder if onions aren’t the unsung heroes of the kitchen; go ahead and slice it up, and don’t mind the tears, they’re just a small price for that flavor punch.
• Don’t forget, 1 green bell pepper, sliced—crisp and fresh, this guy brings a bit of crunch and a pop of color, like a lively friend crashing the party, cutting through the richness with its bright, slightly sweet notes that keep things balanced and, well, downright invigorating.
• Next, 8 ounces of mushrooms, sliced (and yeah, they’re optional)—if you’re in the mood for an earthy twist, these little fungi add a meaty texture without stealing the show, sort of like that reliable sidekick who shows up when you need a bit more depth, but hey, if mushrooms aren’t your thing, no big loss.
• Now, 1 cup of shredded provolone cheese—melty, gooey goodness that stretches just right, making you pause and appreciate how it ties everything together in a warm, comforting hug; it’s the cheese that dreams are made of, especially when it oozes out with that perfect, stringy pull.
• Of course, 12 egg roll wrappers—these are your blank canvas, thin and ready to crisp up into that golden shell, holding all the fillings like a cozy blanket, and I mean, who could resist the idea of wrapping up flavors in something so simple yet satisfying?
• Oil for frying—just enough to get that beautiful, crunchy exterior without going overboard, because let’s face it, a little oil goes a long way in turning ordinary into extra crispy, though you might want to keep an eye on it to avoid any kitchen mishaps.
• Salt and pepper to taste—the dynamic duo that wakes up all the flavors, simple as that; a dash here, a pinch there, and suddenly everything’s singing, making you think, how did I ever cook without these basics?
• Lastly, 1 lemon, for zest and juice (about 1 tablespoon zest and 2 tablespoons juice)—this bright little addition cuts through the richness like a fresh breeze on a heavy day, with its zingy punch that says, “Hey, let’s keep things lively,” because nothing balances out a hearty bite quite like a hint of citrus.

Cooking Steps

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Let’s jump into making these Philly Cheesesteak Egg Rolls, where the real fun begins with turning simple ingredients into crispy, flavorful bites.

First, you’ll want to heat a large skillet over medium-high heat with a bit of oil—say, enough to coat the bottom nicely, because nobody likes sticking to the pan like it’s a bad date.

Cook 1 pound of thinly sliced ribeye steak until it’s browned and tender, which takes about 4-5 minutes, then toss in 1 medium onion, sliced, along with 1 green bell pepper, sliced, and those optional 8 ounces of sliced mushrooms if you’re feeling adventurous.

Stir everything around until the veggies soften and the whole mix smells so good, you might just pause and ask yourself, is this worth the wait?

Once your filling is ready, it’s time to build those egg rolls, and trust me, this part feels like wrapping up a little surprise package.

Lay out 12 egg roll wrappers on a clean surface, then spoon in a generous amount of the steak mixture, topped with 1 cup of shredded provolone cheese—don’t skimp, because that melty cheese is what turns ordinary into oh-so-irresistible.

Fold the wrappers tightly, sealing the edges with a dab of water, and think of it as giving your fillings a cozy hug before they hit the heat.

If you’re adding that fresh twist, zest 1 lemon to get about 1 tablespoon and squeeze out 2 tablespoons of juice, sprinkling it over the mixture for a zesty kick that cuts through the richness like a clever shortcut on a long walk.

For the final flourish, heat oil in a deep fryer or pot to around 350°F, and fry the egg rolls in batches until they’re golden and crispy—about 2-3 minutes per side, because who wants soggy ends when you can have that perfect crunch?

Once they’re done, let them drain on paper towels, and maybe sneak in a taste to see if you’ve nailed that balance of savory and bright.

Tips and Variations

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If you’re looking to mix things up with these Philly Cheesesteak Egg Rolls, consider swapping in different cheeses like mozzarella or cheddar for that gooey melt, or toss in some sliced jalapeños for a spicy kick that wakes up your taste buds without overwhelming the show.

For a lighter twist, try baking the rolls in the oven at 400°F for about 15 minutes instead of frying, brushing them with a little oil so they crisp up nicely and you avoid that greasy aftermath—because who needs extra guilt when you’re already indulging in steak and cheese.

And don’t forget that lemon zest and juice, sprinkling in that tablespoon of zest and squeeze of juice right into the filling to cut through the richness like a fresh breeze on a stuffy day, making you wonder if this simple addition is the secret to turning a classic into your new favorite crowd-pleaser.

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