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Spicy Cheesesteak Egg Rolls

Spicy Cheesesteak Egg Rolls are just regular Cheesesteak Egg Rolls using jalapenos instead of bell peppers. It should be clear that I love a cheesesteak by this point – with or without peppers of any sort – with as many Cheesesteak-derived recipes I have up for it. And unless you’re very new to my extended online family, you know we like it HOT here.

Spicy Cheesesteak Egg Rolls Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Spicy Cheesesteak Egg Rolls recipe:

  • Shaved steak: Any cut will do, but this is one of the few times where I’ll opt for a cut of meat with a lot of marbling, like ribeye. It ensures the meat stays juicy and tender even as we char tf out of it.
  • Yellow onion, garlic: A white onion would do as well, but will have a much sharper impact on things. I prefer yellow or sweet here, so it melds. Garlic is gonna do what garlic does.
  • Jalapeños: To make these Spicy Cheesesteak Egg Rolls I swapped out the bell pepper I’d normally use for jalapenos. Swap it back for the classic version (more details on that below).
  • White amerikan cheese: You can use provolone, Cheez-Wiz, whatever! If you’re not sure, make the recipe as written first, and then try a different cheese if it doesn’t hit.
  • Egg roll wrappers: Use your favorite, or find a recipe online and make your own. I always use Nasoya because it’s what’s available around me, and I’ve never shopped around.
  • Water: For sealing the egg roll wrappers.
  • Fresh parsley: I’ll be honest, it’s more for appearances than flavor. If you add enough it will bring a bright, herbaceous, freshness to the rolls that are a nice contrast.
  • Worchestershire sauce: For me, Worcestershire is one of those things that you don’t think much about, but always miss when it’s not there, at least when working with beef. It adds an umami flavor that highlights the beef.
  • Kosher salt, granulated garlic: Flavor elevators.
ingredients for cheesesteak egg rolls
The lemon + egg are for the aioli served with this. Recipe still needs work.

How to Make Spicy Cheesesteak Egg Rolls

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Spicy Cheesesteak Egg Rolls recipe:

  • Saute the veggies. Place a large skillet over medium-high heat and let it preheat for about 2 minutes. Drizzle in a bit of oil, then add the diced onion and jalapeno. Add a pinch of salt to encourage them to release their juices, and saute, stirring frequently until the onions are starting to brown. Push them to one side, leaving most of the surface of the pan exposed.
  • Cook the steak. If the pan needs more oil go ahead and add in just enough to lightly coat the bare surface. Add the steak. I like to break the shaved steak into pieces with my fingers and add it in a single layer overall so it sears well while it cooks. You can just add it in one lump and break it apart as you go. Once the pink is gone stir the vegetable and steak together until well combined.
  • Finish up the filling. Spread the filling out into an even layer. Layer the slices of cheese along the top, then cover with a lid and allow the cheese to completely melt. It should only take a couple of minutes. Then, remove the pan and use a wooden spoon or silicone spatula to mix it all together, adding in the parsley at this time, too. Transfer the filling to a bowl and set it aside to cool. Trying to fill egg roll wrappers with the hot filling will only make a mess. The egg rolls wrappers will break, it’ll run everywhere, etc.
  • Fill the egg rolls. Once the filling has cooled, set up your rolling station. You’ll need a plate or flat secure surface, a spoon to grab the filling, and a small bowl of water. Positon the egg roll in front of you with one point toward you. Add a couple of tablespoons of filling to the center of the egg roll, but not directly center – bring it over on the end closest to you a little bit. Dip your fingertips in the water and drag them along the edges of the wrapper, moistening them slightly. Fold the edge of the egg roll closest to you back over the filling. Once it covers the filling, bring up the two side ends and press them into the top. Once they are affixed, continue rolling the egg roll until it’s rolled up. If you need help you can watch me make things on IGTV or TikTok. Or find a tutorial on YouTube; I’m admittedly bad at this.
  • Fry the egg rolls. Preheat your oil to 365°F and fry the egg rolls for 3-6 minutes, until the outsides are bubbly and golden brown. Drain on a wire rack. Enjoy!

Classic (Not Spicy) Cheesesteak Egg Rolls

It probably goes without saying that this recipe for Spicy Cheesesteak Egg Rolls is super versatile, but it is! Please feel free to customize yours to taste. You can swap out the protein for any other you like, add or swap veggies, play with the seasonings, and more.

For those that aren’t as big as fans of capsicum as my family is, just swap the jalapenos for bell peppers, and follow the recipe as written. You’ll be good to go!

If you’re interested in the sauce they’re resting on in the photos, it’s a Sriracha Aioli. Just combine a couple of tablespoons of Sriracha with a cup or so of mayonnaise.

Let me know what you think if you try these by coming back and rating the recipe. Here’s a graphic for Pinterest:

spicy cheesesteak egg rolls
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Spicy Cheesesteak Egg Rolls with


  • Author: María
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 8 1x

Description

There are few things better, I swear. 


Ingredients

Scale
  • 1 lb sirloin steak, shaved 
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 jalapenos, diced
  • 6 slices white american cheese, as needed
  • 12 egg roll wrappers
  • 1/4 C water, for assembling
  • 2 tbsp Italian parsley, minced
  • 1 tsp kosher salt, to taste
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp granulated garlic 
  • oil for sauteeing and frying 

Instructions

  1. Place a large skillet over medium-high heat and let it preheat for about 2 minutes. Drizzle in a bit of oil, then add the diced onion and jalapeno. Add a pinch of salt to encourage them to release their juices, and saute, stirring frequently until the onions are starting to brown. Push them to one side, leaving most of the surface of the pan exposed.
  2. Add in just enough oil to lightly coat the bare surface, if more is needed, then add the steak. Season with granulated garlic, Worcestershire sauce, and your desired amount of salt. Toss and cook until no more pink remains. Once the pink is gone, stir the vegetables and steak together until well combined.
  3. Layer the slices of cheese along the top, then cover with a lid and allow the cheese to completely melt. Then, turn off the heat, remove the lid and mix it all together. Stir in the parsley at the end. Transfer the filling to a bowl and set it aside to cool. 
  4. Positon the egg roll in front of you with one point pointing towards you. Add a couple of tablespoons of filling to the center of the egg roll, but not directly center – bring it over on the end closest to you a little bit. Dip your fingertips in the water and drag them along the edges of the wrapper, moistening them slightly.
  5. Fold the edge of the egg roll closest to you back over the filling. Once it covers the filling, bring up the two side ends and press them into the top. Once they are affixed, continue rolling the egg roll until it’s rolled up, keeping these tight. Place in the freezer or fridge while you heat the oil.
  6. Preheat your oil to 365°F and fry the egg rolls for 3-6 minutes, until the outsides are bubbly and golden brown. Drain on a wire rack. Enjoy!

Notes

Note: As stated in the post above the recipe, substitute bell pepper for the jalapeno if you’re not into heat. Or just omit them. 

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