Cheesesteak Eggrolls (3) Recipe

Prepare steak

Freeze the steak for 20–30 minutes until slightly firm (this makes thin slicing easier). Using a sharp knife, slice the steak as thinly as possible against the grain into strips about 1/8" thick.

Cook vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper (and mushrooms if using). Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while cooking.

Cook steak

Push the vegetables to the side of the skillet and add the sliced steak in a single layer. Cook undisturbed for 1 minute, then stir and spread back into a single layer; cook until just browned, about 1–2 minutes more (thin slices cook very quickly).

Finish filling

Combine steak and vegetables in the skillet. Add 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, and the remaining 2 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper; toss briefly to combine and deglaze the pan. Taste and adjust seasoning. Remove skillet from heat and let cool 5 minutes so filling is not too hot when wrapping.

Prepare egg wash by whisking 1 egg with 1 teaspoon water until smooth.

Place a single egg roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Lay 1 slice of provolone across the center of the wrapper, leaving about 1" on each side so it will fold inside.

Spoon approximately 1/3 of the cooled cheesesteak filling onto the center of the cheese slice in a compact log about 3–4 inches long. Do not overfill — you should be able to fold edges over the filling without tearing.

Brush the top corner of the wrapper (the corner closest to you) with egg wash. Fold that corner up and over the filling, tuck tightly. Fold the two side corners inward over the filling, then roll away from you to close. Seal edges with additional egg wash as needed. Repeat for the remaining two wrappers and filling portions.

For deep frying: pour oil into a heavy-bottomed pot to a 2–3" depth and heat to 350°F (175°C). Fry eggrolls in batches, seam-side down, until golden brown and crisp, about 2½–3 minutes, turning if necessary. Remove with a slotted spoon and drain on a wire rack or paper towels.

For air fryer: preheat air fryer to 400°F (200°C). Lightly brush or spray the eggrolls with oil. Place seam-side down in a single layer (do not overcrowd). Air-fry 6–8 minutes until golden and crisp, turning once halfway through.

Let the finished eggrolls rest 2 minutes before slicing or serving so the cheese and filling set slightly.

Slice each eggroll in half on the diagonal (optional) and serve hot with ketchup, pickled hot peppers, or your favorite dipping sauce.