Ingredients:

  • 1 Tbsp Neutral Cooking Oil (Canola or Vegetable)
  • 1 Tbsp Unsalted Butter
  • 1 Large Yellow Onion, thinly sliced
  • 1 lb Thinly Sliced Beef Ribeye or Sirloin steak
  • 1 tsp Kosher Salt, divided
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Worcestershire Sauce (optional)
  • ½ cup Beef Broth (low sodium)
  • 4 oz Sharp Provolone Cheese, diced finely or cut into small strips
  • 2 oz Low-Moisture Mozzarella Cheese, shredded
  • 12-14 Standard Egg Roll Wrappers
  • 1 Large Egg, beaten lightly (for egg wash/sealer)
  • 3 cups High Smoke Point Oil (For Frying) OR Non-stick cooking spray (For Baking/Air Frying)

Instructions:

  1. Sauté Aromatics: Heat oil and butter in the skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring frequently, until onions are soft and deeply caramelized (about 10 minutes). Remove onions and set aside.
  2. Cook Steak: Increase heat to medium-high. Add the thinly sliced steak to the hot skillet, seasoning with remaining salt, pepper, and Worcestershire sauce (if using). Cook quickly until browned (about 3-4 minutes).
  3. Deglaze and Finish: Add the beef broth and scrape up any flavorful bits from the bottom of the pan. Cook until the broth is almost completely absorbed.
  4. Combine and Cool: Remove the skillet from heat. Stir in the caramelized onions, diced Provolone, and shredded Mozzarella. Mix gently until the cheese just begins to melt. Transfer the mixture to a bowl and chill in the fridge for 15 minutes, as the filling must be cooled before assembly.
  5. Assembly Prep: Lay out the cooled egg roll wrappers on a clean surface, oriented like a diamond. Place about 2-3 Tbsp of the cooled filling just below the center of the wrapper. Pull the bottom corner up and over the filling, tucking the point underneath the mixture.
  6. Seal Sides: Fold the left and right corners inward, meeting in the middle like an envelope. Starting from the bottom, roll the wrapper tightly toward the remaining top corner.
  7. Roll and Seal: Brush the top corner thoroughly with the egg wash (beaten egg) and press firmly to seal the roll completely. A tight roll is paramount to a successful fry.
  8. Deep Fry Method: Heat the oil in a heavy-bottomed pan to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil. Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy. Drain and season immediately with salt.
  9. Baking/Air Fryer Method: Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Lightly spray the assembled egg rolls with cooking spray. Air fry for 8-10 minutes, flipping halfway, or bake on a wire rack for 15-20 minutes, flipping halfway.
  10. Serve: Allow the Cheesy Philly Cheesesteak Egg Rolls to cool slightly for 5 minutes before serving (the filling will be molten hot). Slice diagonally and serve immediately with dipping sauce.