Baked Philly cheesesteak egg rolls are the a new must have appetizer-weeknight dinner. Jam packed with shaved ribeye steak, onions and peppers, with two ooey gooey melted cheeses baked inside of a crispy egg roll.
Add some fun into the mix! Perfect for a game night or a fun and easy Friday night. Change up the routine with an easy to dip, crunchy bite.
With just a few ingredients, for an irresistible finger-licking-appetizer-weeknight dinner, these easy peasy Philly cheesesteak egg rolls are a quick one pan recipe.
Philly Cheese Egg Rolls – The Wrap Up
Let’s first discuss wrappers. They are tricky to find in the grocery store, usually found in a chilled section near the cheeses or shoved between international foods and the yogurt, it is a scavenger hunt worth having, don’t give up.
Folding an egg roll is like folding a burrito. If you’ve been to Chipotle, you seen the burrito wrap up – it’s very similar and super easy.
You will want to put the wrapper down in a diamond shape, with a corner on top. Once the filling is added, they are ready to be folded into egg rolls and baked to perfection.
To do the next step, fold the top corner down overtop of the filling, pushing the wrapper against the filling so that it’s tight. Next, fold over the left and right corners, and at the same time, roll toward you until the bottom corner is sealed.
Here is the step by step:
Honey Dijon Mustard Sauce for Dipping
This dipping sauce is tangy and sweet. The ratio is 2:1, if you want more or less you can adjust easily by always making sure you have double the amount of dijon mustard to honey. I find 1/2 cup of dijon mustard with 2 TBSP of honey with a small pinch of salt to be the perfect sauce. You can definitely change it up for your preference, free to add a few specks of red pepper flakes to add a little punch.
Philly Cheesesteak Egg Rolls – Bake or Air Fry
Get them extra crispy in the air fryer if you have one. The recipe is originally made to bake in the oven, but we are currently obsessed with the air fryer. After brushing on vegetable oil on both sides, add to the fryer tray and cook for 8-10 minutes, flip and cook for another 4 minutes until brown and crispy.
Philly Cheesesteak Egg Rolls
- 12 oz Ribeye Steak - Finely Sliced You should be able to find it in your grocery store already shaved.
- 3 Cloves Garlic - minced
- 1 small Onion - minced about ½ cup
- ¼ cup Red Bell Pepper - minced
- ¼ cup Yellow Bell Pepper - minced
- 2 tsp Salt
- ¼ tsp Black Pepper
- 2 TBSP Worcestershire Sauce
- 12 Egg Roll Wrappers
- 12 slices Provolone Cheese
- 8 oz Monetary Jack Cheese - shredded
- Vegetable Oil
Honey Mustard Dipping Sauce
- ½ cup Dijon Mustard
- 2 TBSP Honey
- ⅛ tsp Salt
- ⅛ tsp Red Pepper Flakes (optional)
- Preheat your oven or air fryer to 350F and line your baking sheet with parchment paper.
- In a large pan, add the shaved ribeye steak, garlic, onion, peppers, salt, pepper and Worcestershire sauce.
- Cook over medium heat tossing occasionally until the steak is browned, onions are translucent and the bell peppers are soft. About 7 minutes. Remove from heat.
- Assemble your egg rolls, with your egg roll wrapped on the counter in a diamond shape, add a slice of provolone cheese. Top the slice of provolone cheese with a spoonful of steak, onion and pepper mixture.
- Sprinkle on some shredded Monetary jack cheese.
- Using a finger, spread a little water around the edges.
- Fold into an egg roll, fold down the top so that the inside is tightly stuffed.
- Fold over the side corners.
- Roll the egg roll toward you until the bottom corner is sealed.
- Brush a little bit of vegetable oil on top and bottom of each egg roll.
- Bake 10 minutes, flip them and bake another 10 minutes. If needed, place under the broiler for a more brown outer crispy egg roll. If using the Air Fryer, book for 7-10 minutes, flip and cook for another 3-4 minutes. Shake and remove. While they bake, make the honey mustard dipping sauce, in a bowl whisk together all of the ingredients.
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