Philly Cheesesteak Eggrolls
A Philly Cheesesteak on a hoagie roll is one of the most iconic sandwiches in America.
A Philly Cheesesteak stuffed into an eggroll and deep fried? This is iconic to Joplin, Mo. At least it should be.
The crew over at Tropicana has been serving their Philly Egg Rolls for as long as I’ve been eating there, and we get them every. single. time. Most times, Jacob and I will head to Trop just because we are freaking craving the egg rolls so much.
They come served on a plate with lettuce and Ranch dressing, never less than 3,000 degrees in the middle. Not ideal when all you want to do is cram them in your mouth as fast as possible.
To make these at home, I’ve drug out the Blackstone so that I could cook mass amounts of onion, peppers, and steak at the same time, but feel free to make these on the stovetop. Works just the same. You can also use less onions and peppers if that’s more your jam.
The homemade Philly seasoning below is equal parts of everything and shouldn’t be skipped. It’s super easy and just awesome. But if you must, get an actual Philly Cheesesteak seasoning, like this Blackstone Cheesesteak seasoning.
Philly Cheesesteak Egg Rolls
Philly Cheesesteak Eggrolls
Ingredients
- 1 box Steak-EZE sirloin steak strips (or any stripped steak)
- 20 pre-made egg roll wrappers
- 1 white onion, diced
- 2 green bell peppers, diced
- 1 ½ C. shredded Swiss cheese
- 1 T. flour + water to make paste for wrappers
- ½ C. Vegetable oil, divided in half
- 1 tsp. Paprika
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 1 tsp. dried basil
- 1 tsp. kosher salt
- 1 tsp. black pepper
Instructions
- Turn grill to medium high heat and add oil.
- Add diced onions and peppers, and then add the frozen steak patties on top. Add seasoning. Cook, stirring, until the steak completely breaks apart and is cooked thoroughly, 10-15 ,minutes. Remove from grill. Heat additional ¼ C. vegetable oil.
- With an eggroll wrapped placed diamond shaped in front of you, spoon 2 tablespoons of the mixture into the bottom third of the wrapper (see photos). Leave a border around the edge. Flip the bottom corner up, fold the sides in, brush with the flour/water mixture and roll the wrapper up completely. Cover extra egg roll wrappers with a damp paper towel while you work.
- Drop the egg rolls into the hot oil, cooking until they are crispy. About 1-2 minutes each side.
- Serve with ranch dressing and enjoy!
