Ingredients
For the Egg Rolls
- 12-14 egg roll wrappers
- 1 egg, whisked with 1 tablespoon water (egg wash)
- 1 quart canola or vegetable oil (for frying)
For the Steak Marinade and Filling
- 1 pound top sirloin or flank steak, thinly sliced across the grain
- 1/3 cup zesty Italian dressing
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 8 oz mushrooms, sliced (optional)
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1-2 jalapenos, deveined, seeded, and sliced
- 2 cups shredded provolone cheese
- 1 cup freshly shredded sharp cheddar cheese
Instructions
- Marinate the Steak: Whisk together the zesty Italian dressing, Worcestershire sauce, minced garlic, salt, pepper, and red pepper flakes in a glass bowl or freezer bag. Add the thinly sliced steak and turn to coat well. Let marinade at room temperature for 30 minutes or refrigerate overnight for more flavor.
- Cook the Steak: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until hot. Pat excess marinade off the steak slices and add them to the skillet. Cook undisturbed for 1 minute to sear, then stir and cook for another 1-2 minutes until no longer pink. Transfer the cooked meat to a fine strainer or sieve and press gently to remove excess liquid. Set aside.
- Sauté Mushrooms (Optional): In the now empty skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms and sauté for 3-5 minutes until golden brown. Remove and drain on paper towels.
- Sauté Peppers and Onions: Heat another tablespoon olive oil in the skillet over medium-high heat. Add green pepper, sliced onion, and jalapenos. Cook for 6-8 minutes until softened and fragrant.
- Combine Filling: Add the sautéed peppers, onions, jalapenos, cooked mushrooms (if using), and cooked steak to a food processor. Pulse a few times until the mixture is roughly chopped but still has some texture. Alternatively, you can finely chop by hand.
- Assemble Egg Rolls: Position an egg roll wrapper with one point facing you. Place 3 tablespoons of shredded provolone and cheddar cheese in the center, then top with 1/4 cup of the steak and vegetable mixture. Fold the bottom corner over the filling, then tightly roll up while folding the sides in to seal. Use the egg wash to seal the edges. Repeat with remaining wrappers and filling.
- Prepare for Cooking: Place the finished egg rolls on a parchment paper-lined nonstick surface. Cover loosely with a damp towel to prevent drying. Begin heating oil as you assemble the last rolls.
- Fry the Egg Rolls (Recommended): Heat the oil in a deep stock pot or deep-fat fryer to 350°F (175°C). Fry the egg rolls in batches of 3-4 until golden brown and crispy, turning occasionally, about 3-4 minutes per batch. Drain on paper towels.
- Bake the Egg Rolls (Alternative): Preheat oven to 425°F (220°C). Lightly spray a baking rack placed on a baking sheet with cooking spray. Arrange egg rolls on the rack and lightly spray tops with cooking spray. Bake for 10-15 minutes or until golden and crisp.
- Serve: Enjoy the Cheesesteak Egg Rolls warm, paired with your favorite cheese sauce such as queso blanco for dipping.
Notes
- Marinating the steak overnight enhances flavor but 30 minutes at room temperature is sufficient for a quicker option.
- Patting the steak dry before cooking helps achieve a better sear and reduces excess liquid in the filling.
- Using a food processor for the filling speeds up prep, but hand chopping allows more control over texture.
- Frying yields the crispiest egg rolls, but baking is a great lower-fat alternative.
- Adjust the amount of jalapenos and red pepper flakes to control the heat level to your preference.
- Serve with dipping sauces like queso blanco, ranch, or spicy mustard for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American