Friday, January 13, 2012

Philly Cheesesteak Egg Rolls


If you have been to a party at my house you are familiar with these amazing morsels of deliciousness. It is the perfect hybrid between street food and Chinese take-out. We first came across this recipe at Dave & Busters ( the adult Chuck E Cheese where you can drink lots of beer and play skee ball.)

I digress... So we had these and loved them. We said to ourselves," this cannot be that hard to whip up." So went home and googled Philly cheese steak egg rolls and the recipe for Guy Fieri's egg rolls came up. And a star was born. We get requests to make these constantly so I have a feeling you will be too. I usually serve them with ranch dressing or ketchup, but good ole fashion velveeta cheese dip would be delightful also.

You can tailor these these to any way you like. Toby does not like pepper and onions ( i know blasphemy) so we make them with plain shaved steak and a slice of American cheese. Feel free to experiment with whatever cheeses you like.

Cooking note: I use raw shaved steak ( they always have it at my market) and if you use that just make sure you drain the steak in a strainer after you cook it. You want to make sure the juices do not make the egg rolls soggy. And no, in case you were wondering I have never tried baking them. It might work. Fried just tastes so much better to me.


  • Canola oil, for frying
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 pound roast beef, thinly sliced
  • 16 ounces pepper jack cheese, shredded
  • 8 egg roll skins


Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.

In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.

Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot
Our Artistic Plate. lol


  1. You just put together two of my favorites. Hmmm. I am going to have to make this. Thanks for coming by my blog and becoming a follower. I love you blog and looking forward to swaping recipes. Have fun in NYC.

  2. cant wait to make them with my very own fryer someone gave me

  3. They are the best Andrea! And Harold I want pics when you use the deep fryer!

  4. These look like they are SO good! My husband would die if I made this. Perfect superbowl app!

  5. They are by far the biggest crowd pleasers at my parties! Perfect super bowl food!!!

  6. These look amazing!!

  7. I cannot tell you how popular these are at our parties. They are SO GOOD.

  8. Abby, your comment made my night.

  9. Here's the thing ... Please, please, please invite my family to your next party. Those look wonderful!

  10. Adam you guys are always welcome!!even just to share some egg rolls!!