Cheesesteak Egg Roll Recipe

Prepare vegetables

Thinly slice the green bell pepper and Spanish onion into long, thin strips about 1/8" thick. Pat dry any excess moisture with paper towels so they sauté rather than steam.

Cook vegetables

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, add the sliced onions and green peppers. Sauté 4–5 minutes until softened and beginning to brown at the edges. Season with 1/4 teaspoon salt and a pinch of black pepper. Remove the vegetables to a bowl and set aside.

Cook beef

Return the skillet to medium-high heat. Add the shaved ribeye in a single layer (work in two batches if needed so meat sears). Season with 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Sear the beef 1–2 minutes without stirring to develop color, then stir and cook until just cooked through (2–3 minutes total). Add 1 teaspoon Worcestershire sauce and stir to combine. Drain any excess liquid from the pan.

Combine filling

Reduce heat to low, return the peppers and onions to the skillet, and stir to combine with the beef. Taste and adjust seasoning. Remove from heat and let cool 5–10 minutes — filling should be warm but not steaming hot before wrapping to avoid soggy wrappers.

Add cheese

Tear or slice the white American cheese into pieces that will melt quickly. Fold the cheese into the warm filling so there are evenly distributed pieces; they will melt slightly from residual heat. If you prefer distinct cheesy pockets, leave some cheese pieces separate to place directly into wrappers when assembling.

Make flour slurry

Whisk together 2 tablespoons flour and 3 tablespoons water in a small bowl until smooth; this will act as the glue to seal egg roll wrappers.

Assemble egg rolls

Working on a clean surface, place one egg roll wrapper diamond-shaped with a corner pointing toward you. Spoon about 2 tablespoons of the cheesesteak filling (meat, peppers, onions and some cheese) onto the lower third of the wrapper, leaving a 1/2" border on edges. Fold the bottom corner up over the filling, then fold both side corners inward snugly. Roll tightly toward the top corner, brush the top corner edge with the flour slurry, and press to seal. Repeat until filling or wrappers are used (should make about 10–12 egg rolls).

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns gently within 10–15 seconds.

Fry egg rolls

Fry egg rolls in batches without overcrowding (3–4 at a time depending on pan). Cook 2.5–3.5 minutes per side, turning as needed, until golden brown and crisp all over. Use tongs to turn and transfer to a paper towel–lined rack to drain. Let rest 1–2 minutes before serving so cheese firms slightly and filling is not too liquid-hot.

Alternative: Bake

For a lower-fat option, brush each assembled egg roll with oil and bake on a parchment-lined sheet at 400°F (200°C) for 18–22 minutes, turning once, until golden and crisp.

Whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon brown sugar (optional), and 1/8 teaspoon salt until smooth. Taste and adjust heat or sweetness to your preference. Chill in the refrigerator for at least 15 minutes to let flavors meld. Serve alongside hot cheesesteak egg rolls.