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Philly Cheesesteak Egg Rolls with Creamy Chipotle Dipping Sauce Recipe

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★★★★★

4.8 from 114 reviews

These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with crispy, fried egg roll wrappers for a fun, indulgent appetizer or snack. Filled with tender shredded ribeye steak, sautéed peppers and onions, provolone cheese, and served with a creamy chipotle dipping sauce, they’re perfect for parties or game day gatherings.

Ingredients

Scale

Filling

  • 1 lb ribeye steak, shaved/sliced thinly
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 11 egg roll wrappers, plus more if needed
  • 7 ounces (about 7 slices) provolone cheese, sliced in half

Frying

  • 1.5 quarts peanut oil, for frying (vegetable or canola oil as substitute)

Chipotle Sauce

  • 1/2 cup mayonnaise (preferably Duke’s)
  • 1/2 cup sour cream
  • 4 chipotle peppers in adobo sauce
  • 1 tablespoon lemon juice
  • 3 garlic cloves
  • 1/2 teaspoon kosher salt

Instructions

  1. Prep the chipotle sauce: Combine mayonnaise, sour cream, chipotle peppers, lemon juice, garlic cloves, and kosher salt in a food processor or blender. Pulse until fully combined and smooth, ensuring the chipotle peppers are thoroughly blended. Transfer the sauce to a jar or bowl, cover, and refrigerate while you prepare the egg rolls.
  2. Prep the steak: Place the shaved or thinly sliced ribeye steak into a food processor and pulse a few times to break it down into a ground steak texture. Be careful not to over-process. Set the steak aside on a plate.
  3. Make the egg roll filling – sauté vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Once sizzling, add the chopped yellow onion, green bell pepper, and red bell pepper. Sauté the mixture until tender and fragrant, about 4–5 minutes, stirring occasionally. Use a slotted spatula to transfer the cooked veggies to a clean bowl or plate and set aside.
  4. Cook the steak: Add the remaining 2 tablespoons of butter to the same skillet. When melted and sizzling, add the processed ground steak. Stir and cook until the steak is fully cooked through and browned evenly. Sprinkle in the garlic powder, kosher salt, and black pepper and mix well. Then stir in the Worcestershire sauce to combine.
  5. Combine filling: Return the sautéed onions and peppers to the skillet with the cooked steak. Stir thoroughly to incorporate all ingredients. Remove from heat and set aside while you assemble the egg rolls.
  6. Assemble the egg rolls: Fill a small bowl with about 1/3 cup water. Take one egg roll wrapper and place about two heaping tablespoons of the meat and vegetable mixture in the center. Top with half a slice of provolone cheese. Dab water on all four edges of the wrapper to moisten, fold in the edges, and tightly roll the wrapper around the filling, tucking in the sides to seal the egg roll. Place on a tray and repeat with remaining wrappers and filling.
  7. Fry the egg rolls: Heat peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350–370°F (use a deep-fry thermometer to monitor temperature). Carefully add a few egg rolls at a time, avoiding overcrowding. Fry for 2–3 minutes, turning with tongs as needed for even browning, until golden brown and crispy. Remove cooked egg rolls and drain on a wire rack or paper towels. Maintain oil temperature between batches to ensure consistent frying.
  8. Serve: Serve the hot, crispy Philly cheesesteak egg rolls immediately with the creamy chipotle dipping sauce on the side. Enjoy!

Notes

  • You can substitute peanut oil with vegetable or canola oil for frying if preferred.
  • Make sure not to overfill the egg roll wrappers to prevent them from bursting while frying.
  • If you don’t have a food processor, chop the steak very finely by hand or use ground beef instead.
  • Keep the egg rolls warm after frying by placing on a wire rack in a low oven until all batches are complete.
  • The chipotle sauce can be made in advance and kept refrigerated for up to 3 days.
  • For a milder flavor, reduce the number of chipotle peppers in the sauce.

Keywords: Philly cheesesteak, egg rolls, appetizer, fried snack, chipotle sauce, ribeye steak, provolone cheese

Find it online: https://messykitchenmagic.com/philly-cheesesteak-egg-rolls-with-creamy-chipotle-dipping-sauce-recipe/