I had these at a friend’s house party and I begged for the recipe!!

Cheesesteak-Style Egg Rolls

Flaky egg roll wrappers filled with seasoned beef, melted cheese, and peppers, then fried or baked to perfection. Ideal for game nights, parties, or a fun dinner twist!

Ingredients

Ingredient	Amount	Notes
Ground beef or shaved steak	1 lb (450 g)	Ribeye or sirloin preferred
Onion	1 small	Finely chopped
Green bell pepper	1	Diced
Mushrooms	½ cup	Optional, finely chopped
Garlic	2 cloves	Minced
Provolone or mozzarella cheese	1 ½ cups	Shredded
Salt	½ teaspoon	To taste
Black pepper	¼ teaspoon	To taste
Worcestershire sauce	1 tablespoon	Adds depth and umami
Egg roll wrappers	10–12	Found in the refrigerated section
Oil for frying	As needed	Vegetable or canola oil

Instructions

Cook the Filling:
In a skillet over medium-high heat, cook the beef until browned.
Add onion, bell pepper, mushrooms, and garlic.
Cook until veggies are soft and any excess liquid evaporates.
Stir in Worcestershire sauce, salt, and pepper.
Remove from heat and let it cool slightly.
Add the Cheese:
Once cooled, mix in the shredded cheese until evenly combined.
Assemble the Egg Rolls:
- Lay out one egg roll wrapper in a diamond shape.
- Spoon 2–3 tablespoons of filling onto the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
- Brush the top edge with a bit of water to seal.
Fry or Bake:
- To Fry: Heat oil (about 350°F / 175°C) in a deep pan. Fry rolls for 2–3 minutes per side or until golden brown.
- To Bake: Brush with oil and bake at 400°F (200°C) for 12–15 minutes, turning halfway through.
Drain & Serve:
Place the rolls on paper towels to drain excess oil.
Serve warm with your favorite dipping sauce!

Serving Ideas

Cheese Sauce: Perfect for dipping — use melted provolone or queso-style cheese.
Ranch or Garlic Aioli: For a creamy contrast.
Spicy Ketchup or Sriracha Mayo: Adds a nice kick!