Cheesesteak Eggrolls Recipe

Prepare vegetables

Thinly slice the yellow onion and green bell pepper into strips about 1/8–1/4 inch wide. If using mushrooms, slice them thinly as well.

Cook vegetables

Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil (from your cooking oil or a bit of vegetable oil). Add the sliced onion and bell pepper; cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add mushrooms in the last 3–4 minutes if using. Season vegetables with 1/4 tsp salt and 1/4 tsp black pepper. Remove vegetables to a plate and set aside.

Cook the steak

Increase heat to high and return the skillet to the stove. Add a light drizzle of oil if pan is dry. Add the thinly sliced ribeye in a single layer (work in batches if necessary) and let it sear undisturbed for 30–45 seconds to develop color, then stir and break into bite-sized pieces. Cook until just browned, about 1–2 minutes total for thin slices. Season with the remaining 3/4 tsp salt, 3/4 tsp black pepper, 1 tsp garlic powder, and 1 tablespoon Worcestershire sauce. Stir to combine and remove from heat.

Combine filling

Return the cooked onions and peppers to the skillet with the steak and toss to combine evenly. Taste and adjust seasoning if needed. Let the mixture cool for 8–10 minutes until it is warm but not steaming (this prevents soggy wrappers and bursting when frying). Tear or slice provolone slices into pieces roughly the size of the wrappers (or leave whole if you prefer molten ribbons).

Prepare a workspace with a small bowl containing the egg wash (beat 1 egg with 1 tablespoon water). Place an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape).

Place about 2–3 tablespoons of the cooled steak-and-veggie mixture slightly below the center of the wrapper. Place one or two pieces of provolone on top of the filling.

Fold the corner closest to you up and over the filling, tuck firmly, then fold the two side corners toward the center. Brush the top corner (far corner) with a bit of egg wash and roll tightly to seal. Repeat with remaining wrappers and filling. You should get about 10–12 eggrolls depending on how full you pack them. Place rolled eggrolls seam-side down on a parchment-lined baking sheet while you heat the oil.

Heat 3–4 cups of vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, heat until a small piece of wrapper sizzles and browns in about 30–40 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 eggrolls into the hot oil seam-side down using tongs. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch. Keep an eye so cheese doesn't burst out excessively; if cheese leaks, remove stray cheese from the oil to avoid burning.

Using a slotted spoon or tongs, transfer fried eggrolls to a wire rack set over a baking sheet or paper towels to drain for 2–3 minutes. Repeat with remaining eggrolls. If desired, keep finished eggrolls warm in a 200°F (95°C) oven while frying remaining batches.

Simple steakhouse ketchup mayo: whisk together 1/2 cup ketchup, 1/4 cup mayonnaise, and 1 tsp hot sauce (adjust heat to taste). Serve alongside eggrolls for dipping.