Hot and Crispy Philly Cheesesteak Egg Rolls !


  • 1 TB olive oil
  • 1 large onion thinly sliced
  • 1 green bell pepper cut into thin strips
  • 1 large clove minced garlic
  • 1 lb deli roast beef thinly sliced
  • 1 TB Worcestershire sauce
  • Vegetable oil for frying
  • 8 egg roll wrappers from a 1 lb package
  • 24 slices imported Provolone cheese thinly sliced or 2 1/2 lbs, grated
  • 1 cup marinara sauce for dipping


  • Heat olive oil in a large skillet over medium heat. Add onion and pepper and saute for 5-10 minutes, stirring often, until softened. Add garlic and cook for 1 minute. Add roast beef and Worcestershire sauce and stir to combine. Season to taste with salt and pepper. Remove from heat and let cool.
  • Add vegetable oil to a large deep saute pan and fill to 1 1/2-2” deep. Heat over medium-high heat or until 350 degrees if using a deep fry thermometer.
  • Assemble Eggrolls: Working one at a time, place an egg roll wrapper on a flat surface with a corner pointing towards you. Place ~3 TB shredded or grated imported Provolone on top, then one scoop of roast beef mixture, top with an additional 2 TB shredded or grated imported Provolone. Roll wrapper around filling rolling away from you, then fold in the sides. Continue rolling to completely enclose filling and seal the opposite corner with a dab of water. Repeat with all 8 egg roll wrappers and place on a small cookie sheet.
  • Working in batches based on your pan size to avoid crowding, pan or deep fry eggrolls for 2-3 minutes per side or until crispy and evenly browned. Place on a paper towel lined plate to drain while you finish frying the remaining eggrolls. Cut in half crosswise and serve with warm marinara sauce for dipping.
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