Spread a wrapper on the countertop and place half slice of the cheese in center of the wrap.
Put 2-3 tbsp of steak and vegetable filling onto the wrapper. Fold these rolls according to the instructions by manufacturers.
Take a deep pan and pour 3-4 inches of oil into it. Heat the oil to 350-360 °F. Fry 2-3 egg rolls at one time. But keep turning the occasionally until lightly brown all over.
Put the rolls over a paper towel and drain extra oil. Serve them with the dipping sauce.
Tips & Tricks:
If you want to bake your rolls, simply coat them with the cooking spray. Then bake for 18-20 minutes until crispy at 425 °F.
Creamy dipping sauce such as horseradish and ranch sauce are the best options to serve with.
Make sure that the meat size is small. It will be easier to fill and bite into the egg rolls.
If you are mushroom lovers, feel free to add small diced mushrooms to your filling.
How to store Philly Cheesesteak Egg Rolls?
After making the rolls, you can fry them immediately or store them in an airtight container in the fridge for one day. You can also freeze them for 1 month. When you want to fry, take them out from the freezer and put them on the countertop for an hour before frying.
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