Signature Philly Egg Rolls Recipe
shaved rib eye cheesesteak, cheese, ketchup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Philly Cheesesteak Filling
Cheese & Assembly
Frying / Finishing
Method
Philly Cheesesteak Filling
- 1
Prepare steak
If your rib eye is not pre-shaved, place slightly frozen steak on a cutting board and thinly slice across the grain into very thin strips. Toss the slices with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
- 2
Sauté aromatics
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced onion and green bell pepper (if using). Cook, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add 1 teaspoon minced garlic in the last 30 seconds and stir to combine.
- 3
Cook steak
Push the vegetables to one side of the skillet and add the thinly sliced rib eye in a single layer. Let the meat sear undisturbed for 30–45 seconds, then stir and continue to cook until just cooked through, about 1–2 minutes total for very thin slices. Combine meat and vegetables.
- 4
Finish filling
Off the heat, stir in 1 teaspoon Worcestershire sauce and 2 tablespoons ketchup to the meat and vegetable mixture. Taste and adjust seasoning with a pinch more salt or pepper if needed. Let the filling cool for 5–10 minutes so it’s warm but not piping hot (this prevents soggy wrappers and unsafe frying).
Cheese & Assembly
- 5
Prepare egg wash and cheese
Whisk together 1 egg and 1 teaspoon water in a small bowl to make an egg wash. If using sliced provolone, cut slices into pieces roughly the width of the egg roll wrapper so each roll gets a layer of cheese.
- 6
Assemble egg rolls
Lay one egg roll wrapper on a clean work surface in a diamond orientation (one corner toward you). Spoon about 2–3 tablespoons of the cooled cheesesteak mixture onto the lower third of the wrapper, leaving a 1/2-inch border at the edges. Place one half slice of provolone (or about 1–2 tablespoons shredded cheese) on top of the filling. Fold the bottom corner over the filling, tuck the sides in snugly, then roll away from you to form a tight cylinder. Brush the top corner with egg wash to seal. Repeat with remaining wrappers and filling. You should have about 6–8 egg rolls depending on wrapper size and filling distribution.
Frying / Finishing
- 7
Heat oil
Pour neutral frying oil into a large heavy pot or deep skillet to a depth of about 1.5–2 inches (about 3–4 cups depending on your pan). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and turn golden in about 30–40 seconds.
- 8
Fry egg rolls
Working in batches (do not overcrowd), gently lower 3–4 egg rolls into the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown and crispy, about 2.5–3.5 minutes per batch. Use a slotted spoon or spider to transfer cooked egg rolls to a wire rack set over a baking sheet to drain. Sprinkle lightly with salt while hot, if desired.
- 9