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Brueck's Philly Cheesesteak Egg Rolls

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This twist on the Philly classic is made with shaved ribeye, American cheese, and chopped onions. Everything is wrapped up in a large egg roll wrapper before being fried to perfection!
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 4 Servings
Yield: 8 egg rolls
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 white onion, chopped
  • 12.5 ounces shaved ribeye meat
  • garlic powder
  • salt and freshly ground black pepper, to taste
  • 1 (14 ounce) package large egg roll wrappers
  • 4 slices white American cheese, cut in half
  • 2 large eggs, beaten
  • 2 cups oil for frying, or as needed
Dipping Sauce:
  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
Directions
  1. Preheat a large skillet over medium heat. 
  2. Add olive oil and onions and let cook for 4 to 6 minutes, stirring every 2 minutes.
  3. Once onions are a little crisp, add shaved ribeye meat. 
  4. Stir in garlic and season with salt and pepper. 
  5. Continue to cook until steak is fully cooked, about 10 minutes.
  6. Transfer meat mixture to a large mixing bowl.
  7. Place an egg roll wrapper on a clear work surface like a diamond and add a slice of cheese. 
  8. Wet corners with the eggs.
  9. Fold bottom corner over the filling, fold 2 sides inwards, and roll up tightly.
  10. Heat oil in a large Dutch oven to 350 degrees F (180 degrees C). 
  11. Check temperature with a deep fry thermometer.
  12. Working in batches, add 2 to 3 egg rolls at a time to the hot oil, making sure to not overcrowd the pot. 
  13. Fry until golden brown, 2 to 5 minutes per side. 
  14. Transfer to a paper towel lined plate to drain.
  15. Meanwhile, stir together ketchup and mayonnaise in a bowl for the dipping sauce.
  16. Slice egg rolls diagonally on a cutting board and serve with the dipping sauce.

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