Philly Cheesesteak Egg Rolls: A Crispy Twist on a Classic Favorite

Heat olive oil in a skillet over medium-high heat.
Add the onions and bell peppers (if using) and sauté until softened, about 3-4 minutes.
Push the vegetables to one side of the pan and add the thinly sliced steak. Cook until browned, breaking it up into small pieces as it cooks.
Season with garlic powder, salt, and pepper. Stir to combine the steak and vegetables.
Remove the skillet from heat and allow the mixture to cool slightly. Stir in the shredded cheese until evenly combined.

Lay an egg roll wrapper flat on a clean surface, with one corner pointing toward you (like a diamond shape).
Place 2-3 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides tightly. Roll up the wrapper and seal the top corner with a dab of water to hold it in place.
Repeat with the remaining wrappers and filling.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Carefully place the egg rolls into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve the egg rolls hot with your favorite dipping sauce. They’re perfect on their own, but the cheese sauce or ranch takes them to the next level!

Use fresh ingredients: Thinly sliced steak ensures the filling cooks evenly and stays tender.
Don’t overstuff the wrappers: Overfilling makes the egg rolls harder to seal and more likely to break during frying.
Bake for a lighter version: If you want a healthier option, brush the egg rolls with oil and bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Experiment with add-ins: Mushrooms, jalapeños, or even a dash of Worcestershire sauce can elevate the flavors further.