Philly Cheesesteak Egg Rolls
I love Philly Cheesesteaks and I love egg rolls. Why not combine the two? Philly Cheesesteak Egg Rolls. Plus you don’t have to deep fry them. Oh no! You do not! Keep reading on how I easily put them together and saved on fat and calories by frying them with air!
Philly Cheesesteak Egg Rolls Ingredients:
- 1 Green Bell Pepper
- 1 Medium White Onion
- 1/2 Pound of Cheese. I use Provolone.
- 2 Packages of Frozen Sliced Steak
- 1 Package Egg Roll Wrappers
Start by dicing your onion. I went with a pretty fine dice because I knew I was going to be making small egg rolls and there is no need for big pieces of onion.
The green pepper is next.
Same thing. Give it a fine dice.
In a hot, large pan, with a drizzle of olive oil, sauté your vegetables until they are cooked but still crips.
A bit of color adds a natural sweetness to the vegetables.
Remove them to a paper towel lined plate and get ready to cook your frozen sliced steak.
I use the same hot pan that I cooked the vegetables in. The flavors left over from the onions and peppers will mingle with the meat as it cooks.
I add a dash of salt and pepper to the meat as it cooks. This is optional and you should flavor your meat to your taste.
I cook the meat 2 planks at a time in the pan.
I use a flat metal spatula to break the meat up into bite sized pieces as it cooks.
I let the meat cook until it is just about to lose the last bit of pink. Then I transfer it to a paper towel lined plate to drain off the excess fat. The residual heat will continue to cook the meat as it sits on the plate. This carry over cooking will help ensure that your meat does not get dried out. I find that if you cook the meat all the way in the pan, it tends to be dry by the time it cools.
As your meat and vegetables are cooling, go ahead and chop up your cheese. I happened to use deli sliced cheese but you are welcome to use pre-shredded cheese or shred your own.
In a large bowl, combine your meat, cheese and cooked peppers and onions.
Stir to combine.
This is the reason that you want the meat and veggies to cool. If they are not cool enough the cheese will start to melt. It is not the end of the world if the cheese melts but it will make for easier rolling if your cheese is not gooey!
On a clean, dry surface it is time to roll up your Philly cheese steak egg rolls.
I use about a 1/4 of a cup of filling in each one.
TIP: Keep a damp but not wet paper towel covering your Philly Cheesesteak Egg Rolls wrappers while you work. They have a tendency to dry out quickly.
Now it is time to fry! But today I am going to use the Avalon Bay Air Fryer.
Want to see more about my thoughts on the fryer?
Watch this video:
For these egg rolls you are going to want to cook them in 2 stages for optimum crunchiness.
Start at 350 for 10 minutes followed by 392 for 3 minutes.
Are you ready to crunch into these Philly cheese steak egg rolls? I know I am!!
How would you like to WIN an air fryer? You can!
Check out these 9 recipes made in the new Avalon Bay Air Fryer from these 9 food bloggers friends of mine, there is even a dessert!
Sriracha & Honey Tossed Calamari by Colleen of Souffle Bombay
Philly Cheesesteak Eggrolls by Sarah of How I Pinch A Penny
Air Fryer Breaded Raviolis by Linda of Giggles Gobbles & Gulps
Lemony Green Beans by Heather of Real: The Kitchen and Beyond
Air Fryer Baked Parsley Potatoes from Courtney of Courtney’s Sweets
Skinny Chicken Chilaquiles from Noelle of Opera Singer In The Kitchen
Air Fryer One Dish Crustless Tomato & Onion Quiche from Lauryn of The Vintage Mom
Nutella Apple Pies by Larisha of We’re Parents
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