Cheesesteak Egg Roll Recipe

Prepare filling

Heat a large skillet over medium-high heat. Add olive oil, then add thinly sliced onions and bell pepper. Sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds. Push vegetables to the side and add the ground beef (or thinly sliced ribeye). Break up the beef and cook until browned and no longer pink, about 5–6 minutes. Drain excess fat if necessary. Stir in Worcestershire sauce, kosher salt and black pepper. Cook 1 more minute to meld flavors. Remove from heat and let cool for 5–10 minutes.

Assemble egg rolls

Lay one egg roll wrapper on a clean work surface in a diamond orientation. Place about 2 to 3 tablespoons of the cooled cheesesteak filling in the center, top with one slice or about 1 tablespoon shredded provolone. Beat the egg with 1 teaspoon water to make an egg wash. Brush the three edges nearest you lightly with egg wash. Fold the bottom corner up over the filling, tuck snugly, fold the two side corners in toward the center, then roll tightly away from you to seal. Repeat with remaining wrappers and filling. You should get about 8 egg rolls.

Fry or bake

For frying: Pour vegetable oil into a heavy medium skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C). Fry egg rolls in batches, seam side down, turning occasionally, until golden brown and crisp, about 3–4 minutes per side. Transfer to a paper towel–lined baking sheet to drain. For baking (lighter): Preheat oven to 400°F (200°C). Place egg rolls seam-side down on a parchment-lined sheet, brush lightly with oil, and bake 18–22 minutes, turning once, until golden and crisp.

Hold and serve

If making ahead, keep finished egg rolls in a low oven (200°F/95°C) on a wire rack until ready to serve to maintain crispness. Slice in half diagonally if desired and plate over a bed of shredded lettuce with pickles and lemon wedges.

In a small bowl, whisk together mayonnaise, sour cream, buttermilk and whole grain mustard until smooth. Add dill, garlic powder, onion powder, salt and pepper. Taste and adjust seasoning or buttermilk for desired consistency (add more buttermilk 1 teaspoon at a time to thin). Chill at least 15 minutes for flavors to marry. Serve in a small ramekin alongside egg rolls.

Combine ketchup, mayonnaise and sweet pickle relish in a small bowl. Stir in hot sauce, apple cider vinegar, garlic powder and a pinch of salt. Taste and adjust sweetness or tang with more relish or vinegar. Chill until serving.

Place a small pile of shredded lettuce on each plate. Halve or slice egg rolls if desired and arrange on top of lettuce. Add pickle slices and lemon wedges alongside. Serve with a ramekin of whole grain mustard ranch and a ramekin of sweet pickle fry sauce for dipping.