Who wouldn’t love a crisp, fried egg roll full of meat and cheese? These Philly Cheesesteak Egg Rolls are perfect for football games and parties!
Are Philly Cheesesteak Egg Rolls Gluten Free?
No, Philly Cheesesteak egg rolls are made with wheat wonton wrappers and stuffed with julienned peppers and onions basted in soy sauce (also not gluten free).
These Philly Cheesesteak Egg Rolls were delicious! I was trying to think up some kind of football food that I could make when mini phillys popped into my head, immediately followed by, “Oh my goodness, Philly Cheesesteak EGG ROLLS!”. That was it. I had to try to do it.
Can Philly Cheesesteak Egg Rolls be Made Ahead?
Philly Cheesesteak Egg rolls can be prepared ahead of time and frozen (both cooked and uncooked).
… You can prepare the wonton ahead of time up to the cooking stage and then refrigerate or freeze them (if you are refrigerating, prepare the wonton up to a day ahead of time).
Good appetizers and snacks for football games can get a little repetitive; who wants some meatballs, chips and dip and brownies? But these Philly Cheesesteak egg rolls, that’s blowing things out of the park.
Here’s a quick run down on exactly how to make them.
I have no way to force you to try these, but if I could I would. They are crunchy, cheesy, a little sweet and snappy from the peppers and a whole lot of juicy from the meat. PERFECTION.
Are Egg Roll Wrappers the Same as Won Ton Wrappers?
They are square sheets of yellowish dough made from wheat flour, egg and water.
The dough, basically an egg-noodle dough, is the same dough that Eggroll Wrappers are made from.
Wonton Wrappers, however, will only be about 3 1/2 inches (9 cm) across, about 1/4 the size of an Eggroll Wrapper.
We used leftover smoked tri tip that we had previously cooked up on our Traeger Pro Series, but we’ve also used the meat from our French Dip sandwiches and that turned out so awesome too. If you’re in a pinch, don’t stress, just use pre sliced deli meat and you’ll be just fine. Or you can also thinly slice the meat and cook it up in a pan in a matter of minutes.
Can Philly Cheesesteak Egg Rolls be Baked?
If you do not want to fry your egg rolls, they can be baked.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray.
Bake at 425° for 18 minutes or until golden brown.
Philly Cheesesteak Egg Rolls
This Le Creuset dutch oven is our choice for frying as it heats the oil evenly and the oil doesn’t get absorbed into the pan at all. We also choose to use peanut oil for frying as it holds up to heat better than other oils and has a good flavor for egg rolls.
Philly Cheesesteak Egg Rolls
- 1 3 lb Tri Tip
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire
- 1 Teaspoon Beef Better than Bouillon
- 1 1/2 Cups Hot Water
- 1 Bay leaf
- 1/2 teaspoon Fresh Black Pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 large Red and Green Bell Pepper, Sliced thin
- 1 Onion, sliced thin
- Provolone Cheese, sliced
- Egg Roll Wrappers
- Peanut Oil
- Whisk the better than bouillon into the hot water until well combined.
- Set aside to cool.
- In a medium bowl, combine soy sauce, Worcestershire sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder.
- Place the roast in a large ziploc and dump in the broth mixture.
- Place in the fridge overnight.
- Dump the entire ziploc in a crockpot.
- Cover, and cook on Low heat for 8 hours.
- Pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender.(I've totally done 6 hours, shred, cook for two more and it was tender, just not as fall apart as 10 hours)
- While the meat is cooking, cook the peppers.
- Add a drizzle of oil and a little chunk (1 tablespoon?) of butter to a large skillet.
- Add the peppers and onions and cook until caramelized, about 20 minutes.
- Heat the peanut oil to medium heat.
- Remove meat from broth.
- Lay out an egg roll wrapper like a diamond, and top with one slice of cheese.
- Add shredded meat, peppers and onions.
- Brush a little water onto each edge of the egg roll.
- Fold the right and left corners over the filling.
- Carefully pick up the bottom corner, pull it up over the filling and tuck the corner under the filling.
- Carefully roll the egg until it is sealed shut.
- Place the egg rolls in the hot oil.
- Using a metal spatula or spoon, continually turn the egg rolls so they brown evenly.
- Place the egg rolls on paper towels to drain.
If you don't have time to slow cook the meat, you can smoke it in a Traeger for ultimate flavor in half the time. Just do 225 degrees for 2-4 hours. Or slice the meat thin and cook in a hot pan, turning often until cooked through.
Amount Per Serving:Calories: 415 Total Fat: 22g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 145mg Sodium: 337mg Carbohydrates: 6g Fiber: 1g Sugar: 1g Protein: 46g
This classic sandwiches is brought a little more flavor with slow cooked beef.