Steak & Cheese Eggrolls Recipe

Prep the steak and vegetables

Slice flank or skirt steak thinly across the grain into 1/8"–1/4" slices. Lightly season the meat with 1 tsp kosher salt and 1 tsp black pepper. Clean and slice mushrooms thinly. Core and thinly slice the red bell pepper. Thinly slice the onion. Shred or thinly slice the cabbage. Julienne or grate the carrot.

Cook the steak

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer (work in batches if necessary) and sear quickly for 1–2 minutes per side until browned but not overcooked. Remove steak to a plate and let rest 3 minutes, then slice into narrower strips if needed.

Sauté the vegetables

Add the remaining 1 tablespoon vegetable oil to the same skillet over medium heat. Add mushrooms and cook 2–3 minutes until they release moisture. Add onion and bell pepper and cook 2–3 minutes until softened. Stir in cabbage and carrot and cook 1–2 minutes until cabbage wilts but still has some bite. Add minced garlic and cook 30 seconds until fragrant.

Combine and season

Return the sliced steak to the skillet. Add 2 tbs soy sauce, 1 tbs Worcestershire, 1 tsp sesame oil, and 1/2 tsp freshly ground black pepper. Toss everything for 1 minute to combine and evaporate excess liquid. Taste and adjust seasoning: add a pinch more salt or soy sauce if desired. Remove from heat and let cool to room temperature for 10–15 minutes so filling doesn't steam the wrappers.

Prepare egg wash

In a small bowl, beat 1 large egg with 1 teaspoon cold water until smooth. This will seal the wrappers.

Assemble eggrolls

Place an egg roll wrapper on a clean surface with a corner pointing toward you (diamond orientation). Spoon about 2–3 tablespoons of the cooled steak & vegetable mixture near the bottom third of the wrapper (adjust amount so wrapper can fold without overfilling). Place a half slice of Swiss cheese on top of the filling. Fold the bottom corner up over the filling, fold the two side corners toward center, then roll tightly away from you to form a sealed tube. Brush the final top corner edge with egg wash and press to seal. Repeat with remaining wrappers and filling. You should get approximately 12 regular-sized eggrolls; cut each in half on the diagonal for serving if desired.

Heat oil

Pour neutral oil into a heavy pot or deep skillet to a depth of about 1–1.5 inches (about 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into the oil — it should sizzle and rise immediately without burning.

Fry eggrolls

Working in batches (do not overcrowd), carefully lower eggrolls seam-side down into the hot oil. Fry 2–3 minutes, turning occasionally, until golden brown and crisp on all sides. Use a slotted spoon or spider to transfer to a wire rack set over a sheet tray or paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed while frying remaining batches.

Drain and halve

Let eggrolls rest 1–2 minutes to firm. If serving as halved pieces, slice each eggroll on the diagonal with a sharp knife and arrange seam-side down for presentation.

Mix the sauce

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (optional), 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/2 tsp lemon juice or apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust acidity or heat to preference. Chill until ready to serve.

Arrange halved eggrolls on a platter, sprinkle with chopped parsley if using, and serve hot with the house dipping sauce on the side.