Recipe Background
Cheesesteak Rolls offer a crispy, savory twist on the Philly classic.
Cheesesteak Rolls bring a charismatic twist to the traditional Philly favorite. These rolls capture the essence of a classic cheesesteak sandwich, offering a crispy exterior that gives way to a savory filling. As the egg rolls fry, the aroma of sizzling steak and melting cheese fills the kitchen, promising something special. Balancing the umami-rich steak, sharp cheddar, and earthy provolone, each bite delivers layers of flavor—accentuated by a hint of jalapeño heat.
Rolling the filling tightly within each wrapper ensures they remain intact while frying. This simple tip makes for neat and satisfying bites. Green peppers and onions add a soft, sweet counterpoint to the spices, while optional mushrooms deepen the savory notes—each ingredient complementing the other. The rolls are a textural adventure, starting with a crackling crust that quickly gives way to its juicy, cheesy center.
These Cheesesteak Rolls are perfect for sharing at gatherings or as an indulgent treat for yourself. Pairing them with queso blanco sauce adds a creamy, tangy finish, elevating the dining experience. Warm, crunchy, and deeply flavorful, they invite you to relax and enjoy with family or friends gathered around the table.
Ingredients
For the marinade:
- 1/3 cup zesty Italian dressing
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound top sirloin or flank steak thinly sliced across the grain
For the rolls:
- 1 quart vegetable oil or canola oil for frying, divided
- 2 tablespoons olive oil divided
- 8 ounces mushrooms optional, sliced
- 1 green pepper sliced
- 1 small onion sliced
- 1-2 jalapeños deveined, seeded, and sliced
- 2 cups provolone cheese shredded
- 1 cup sharp cheddar shredded
- 12-14 egg roll wrappers
- 1 egg whisked with 1 tablespoon water
- queso blanco sauce to taste, for serving
Directions
- In a glass bowl or a plastic resealable freezer bag, whisk the Italian dressing, the Worcestershire sauce, the garlic, the salt, and the pepper together.
- Add the steak to the marinade and turn the meat to coat.
- Marinate the steak in the fridge for at least 30 minutes and up to overnight.
- In a large skillet over medium-high heat, heat 1 tablespoon of the vegetable oil until it is smoking.
- Pat the excess marinade off the steak and add it to the heated skillet and cook, undisturbed for 1 minute.
- Cook the steak, while stirring, until it reaches an internal temperature of 145 degrees F, about 1-2 minutes.
- Transfer the cooked meat to a fine-hole strainer to remove any excess liquid by pressing down on the meat.
- In the same skillet, heat 1 tablespoon of the olive oil over medium-high heat.
- Add the mushrooms to the skillet and sauté until they are golden, about 3-5 minutes. Transfer them to a paper-towel-lined plate.
- To the same skillet, heat the remaining olive oil over medium-high heat.
- Add the peppers, the onions, and the jalapeños to the skillet and cook until softened, about 6-8 minutes.
- Add the pepper mixture and the cooked steak to a food processor and pulse until the mixture is roughly chopped.
- In a small bowl, combine the provolone cheese and the cheddar cheese.
- Position an egg roll wrapper on a flat surface with one point towards you.
- Line the center of the egg roll wrapper with 3 tablespoons of the cheese mixture and top it with 1/4 cup of the steak mixture.
- Fold the bottom corner of the wrapper over the filling then continue to roll it up, firmly folding the sides toward the center over the filling as you roll.
- Seal the edges of the wrapper with the egg wash.
- Place the finished egg roll on a baking sheet that is lined with parchment paper and cover with a damp towel to prevent it from drying out.
- Repeat the egg roll process until all of the ingredients have been used.
- In a stock pot or deep-fat fryer heated to 350 degrees F or medium-high heat, heat the remaining vegetable oil.
- Fry the egg rolls in batches of 3-4 at a time, turning the rolls a few times while frying, until golden-brown, about 3-4 minutes.
- Drain the fried egg rolls on paper towels.
- Serve warm with the queso blanco sauce.
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