Philly Cheesesteak Egg Rolls

These Philly Cheesesteak Egg Rolls are a brilliant fusion of two comfort food classics. By wrapping the savory, seasoned steak and softened peppers in a crisp egg roll shell, you get all the flavors of a traditional sub in a convenient, handheld format. The Montreal Steak Seasoning is the “secret” here—it provides a bold, peppery crust to the sirloin that cuts through the richness of the melted provolone.

Philly Cheesesteak Egg Rolls

Ingredients:

Step-by-Step Directions

Step 1: The Filling Prep: Dice your green pepper and onion into bite-sized pieces and sauté in a pan over medium heat. Cut the sirloin into small, 1-inch pieces and add them to the pan. Season generously with the steak seasoning.

Note: Cook the mixture “low and slow.” This allows the onions to caramelize slightly and the peppers to become completely tender, which prevents them from poking through the delicate egg roll wrapper later.

Step 2: The Cool Down: Once the meat is cooked through, remove the pan from the heat and let the mixture rest for 10 minutes.Warning: Never fill an egg roll with steaming hot meat. The steam will immediately soften the wrapper, making it gummy and prone to tearing before it ever hits the oil or air fryer.

Step 3: Assembly & Sealing: Lay a wrap on parchment paper. Brush all four edges with the beaten egg (your “culinary glue”). Place 2 tablespoons of the steak mixture in the center and top with a folded slice of provolone.

• The Envelope Fold: Fold the bottom corner up over the meat, tuck in the two side corners tightly, and roll toward the top corner to seal.

Step 4: Three Ways to Cook:

• Deep Fry: Fry in oil on medium heat for 3–4 minutes until golden brown.

• Air Fry: Spray with buttery spray and cook at 390°F for 12 minutes, flipping halfway.

• Oven: Bake at 400°F for 10–12 minutes on a parchment-lined sheet.