Philly Cheese Steak Egg Rolls (2) Recipe

Prep

Thinly slice the green pepper and onion so they measure about 1/2 cup each. Shred or thin-slice the provolone and set aside. Measure out the shaved prime rib; if pieces are large, chop into roughly 1" strips.

Heat a large skillet over medium-high heat. Add neutral oil and butter. When butter foams, add the sliced onion and green pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Push vegetables to the side and add the shaved prime rib in an even layer. Let sear 30–45 seconds undisturbed, then stir together with vegetables.

Stir in Worcestershire sauce, kosher salt, black pepper, and dried oregano. Cook another 1–2 minutes until meat is warmed through and flavors meld. Taste and adjust seasoning. Remove pan from heat and let filling cool 8–10 minutes (should be warm but not piping hot before filling wrappers).

Stir the provolone into the warm filling so cheese softens and becomes slightly melty but not completely runny; this makes handling easier.

Prepare a small bowl with the cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and set near your work area. Lay one egg roll wrapper diamond‑shaped (corner pointing toward you) on a clean surface.

Place half of the cooled filling (about 1/2 of the total filling) in a log about 2–3" from the corner closest to you, leaving a 1/2" border on each side to prevent overfilling.

Brush the exposed edges of the wrapper with the cornstarch slurry. Fold the bottom corner up over the filling, tuck tightly, fold the left and right corners inward, then roll away from you to seal. Press seam to secure. Repeat with the second wrapper and remaining filling to make 2 egg rolls.

For best results, arrange assembled egg rolls seam-side down on a tray and chill in the refrigerator 10–15 minutes to firm up (optional but helps prevent unrolling during frying).

Pour oil into a medium saucepan or deep skillet so it reaches about 1" deep. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a corner of wrapper — it should sizzle steadily and brown in ~30–40 seconds.

Carefully place one or two egg rolls seam-side down into the hot oil, leaving room between them. Fry, turning occasionally, until golden brown on all sides, about 3–4 minutes total. Use a slotted spoon or tongs to turn gently.

Transfer fried egg rolls to a wire rack or paper towel–lined plate to drain excess oil. Let rest 1–2 minutes (filling will be very hot).

Slice each egg roll on the bias or serve whole. Plate two egg rolls per order with a 1/2 cup ramekin of house queso for dipping and optional pickled jalapeños on the side. Serve immediately.