These savory egg rolls wrap the spirit of a cheesesteak—juicy seasoned steak, sweet caramelized onions and peppers, and melty provolone—into a shatteringly crisp shell. They are crowd-pleasers for game day, potlucks, or any time you want a hand-held bite with big flavor, the kind of party trick readers expect from tinsuf.
Crisp on the outside, cheesy and savory inside—serve hot with your favorite dip.
Cuisine: American
Category: Appetizer
Keywords: cheesesteak egg rolls, steak egg rolls, provolone egg rolls, party appetizer, deesviral
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 8 egg rolls (about 4 servings)
Ingredients
8 egg roll wrappers
8 slices provolone cheese
1 pound steak strips (sirloin or ribeye), thinly sliced
1 green bell pepper, diced
1 medium onion, diced
1 tablespoon olive oil
1 large egg, beaten
McCormick Montreal Steak Seasoning, to taste
Vegetable oil, for frying (1 1/2–2 inches depth)
Instructions
Cook steak and vegetables —
Heat olive oil in a large skillet over medium-high heat. Add steak strips and season generously with Montreal steak seasoning. Cook until browned and cooked through; remove to a plate. In the same skillet, sauté diced pepper and onion until soft and caramelized. Combine with the cooked steak and let cool slightly.
Assemble egg rolls —
Place a wrapper in a diamond shape. Set a slice of provolone in the center, then add 2–3 tablespoons steak mixture. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
Fry —
Heat vegetable oil to 350°F (175°C) in a deep skillet or fryer. Fry egg rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd. Drain on a paper towel–lined rack.
Serve —
Serve hot with ranch, spicy mayo, marinara, or your preferred dipping sauce.
Troubleshooting & Consistency Tips
Wrappers bursting: Avoid overfilling; press out air pockets as you roll and seal tightly with egg wash.
Greasy results: Keep oil at 350°F. Too cool and wrappers absorb oil; too hot and they brown before the cheese melts.
Filling falling out: Chill the filling 10 minutes before rolling so melted fat firms slightly.
Uneven browning: Fry in small batches and maintain temperature between batches.
No thermometer: A cube of bread should sizzle and brown in ~60 seconds—then the oil is ready.
Storage & Make-Ahead
Refrigerate: Up to 3 days. Recrisp in a 400°F oven or air fryer for 6–8 minutes.
Freeze (unfried): Place rolled egg rolls on a parchment-lined tray, freeze solid, then transfer to a freezer bag up to 2 months. Fry from frozen at 350°F for 5–6 minutes.
Freeze (fried): Cool completely, freeze on a tray, then bag. Reheat at 400°F until hot and crisp, 10–12 minutes.
Make-ahead filling: Cook steak and vegetables up to 2 days in advance; keep chilled.
Why This Recipe Works
High-heat searing develops flavorful browning on the steak, while sautéing onions and peppers until caramelized adds sweetness that balances the salty, savory seasoning. Provolone melts smoothly without greasing out, binding the filling so it stays put. Tight rolling and a proper seal keep oil out during frying, and maintaining a steady 350°F ensures shatter-crisp wrappers with a gooey, cheesy center.
Expert Tips
Slice steak very thin (partially freezing for 20 minutes helps) so it cooks quickly and stays tender.
Swap provolone for white American or mozzarella for a different melt and flavor profile.
Add mushrooms for a classic cheesesteak note; cook off moisture before combining.
Air-fryer option: Brush rolls lightly with oil and cook at 380°F for 10–12 minutes, turning once.
Serve with a duo of dips—spicy mayo and warm marinara—for contrasting flavors.
