Cheesesteak Eggrolls Recipe: A Flavorful Twist on a Classic Dish

Heat the olive oil in a large skillet over medium heat.
Add the onions, bell peppers, and mushrooms (if using) to the skillet. Sauté until the vegetables are soft, about 5-7 minutes.
Push the vegetables to one side of the skillet and add the thinly sliced steak to the other side. Cook until the steak is browned, about 3-5 minutes.
Mix the steak and vegetables together, then season with salt and pepper to taste.
Remove the skillet from heat and stir in the shredded cheese until it melts into the mixture. Let the filling cool slightly.

Lay an eggroll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the two side corners. Roll the wrapper tightly toward the top corner, brushing the edges with beaten egg to seal.
Repeat with the remaining wrappers and filling.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Carefully place a few eggrolls at a time into the hot oil, frying for 3-4 minutes or until golden brown and crispy.
Remove the eggrolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Choose Quality Steak: Ribeye is ideal for its tenderness and flavor, but sirloin works well too.
Don’t Overfill: Keep the filling manageable to avoid tearing the wrappers during rolling or frying.
Seal Well: Use the beaten egg to ensure the edges are sealed tightly, preventing the filling from spilling out.
Baking Option: For a lighter version, bake the eggrolls at 400°F (200°C) for 12-15 minutes, flipping halfway through.