Crispy and Flaky Philly Cheesesteak Egg Rolls

3 weeks ago

Tender meat and oozing cheese all fried up inside a crispy, flaky egg roll! 


Philly Cheesesteak Egg Rolls

3 Tbsps Olive oil

1 White onion, thinly sliced

2 Red bell peppers, thinly sliced

2 Green bell peppers, thinly sliced

2 cloves Garlic, minced

½ kilo Sirloin steak, thinly sliced

*salt and freshly ground black pepper

*Egg roll wrapper

*Egg wash (1 egg + 3 Tbsps milk)

1 cup Cooking oil

  1. Preheat olive oil to medium heat in a medium saucepan. Sauté the onions and peppers in olive oil over medium heat. When the vegetables have slightly softened add the garlic and continue sautéing until the garlic is fragrant.
  2. Add the steak into the pan and sauté until medium rare. Season with salt and black pepper. Remove from heat and remove excess oil. Set aside and let cool.
  3. Carefully separate the lumpia wrappers. Lay one on an even surface and place about ¼ cup of the cooled filling near the edge closest to you. Roll the wrapper over the filling. Fold in both sides and continue rolling. Wet the edges with egg wash to seal. Repeat with the remaining filling and wrappers.
  4. Heat cooking oil in a frying pan. Fry the egg rolls in batches until golden brown in color. Drain rolls vertically on a colander lined with paper towels to allow excess oil to drip. Serve with cheese sauce. 

Cheese Sauce


2 Tbsps Olive oil

½ Onion, finely chopped

1 cup Cream

Salt and ground white pepper, to season

2 cups Pepper jack cheese (or sharp cheddar cheese)

½ cup Grated Parmesan cheese


In a medium sauce pan, heat olive oil and sauté onions until soft, about 2-3 minutes.

Add cream and simmer for five minutes. Season with salt and white pepper. Add the cheeses and continue whisking until the cheeses have melted. Pour into a serving bowl and serve with the egg rolls.

Makes 5-6 servings

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