Philly Cheesesteak Egg Rolls: A Crispy Twist on a Classic Sandwich

Step 3: Fry or Air Fry

To Fry (for maximum crunch):

1. Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C).

2. Fry egg rolls in batches, turning occasionally, until golden brown and crispy, 3-4 minutes.

3. Drain on paper towels.

To Bake (healthier option):

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Brush egg rolls lightly with oil.

3. Bake for 15-18 minutes, flipping halfway, until golden and crispy.

To Air Fry:

1. Preheat air fryer to 375°F (190°C).

2. Lightly spray egg rolls with oil.

3. Cook for 8-10 minutes, flipping halfway, until golden and crispy.

Step 4: Serve

Arrange on a platter with au jus or cheese sauce for dipping. Garnish with fresh parsley.

Pro-Tips for Egg Roll Perfection

1. Use Thinly Sliced Beef
Ask your butcher to shave the beef thinly, or freeze the steak for 20 minutes and slice it yourself.

2. Don’t Overfill
Too much filling = bursting egg rolls. Stick to 2-3 tablespoons.

3. Seal Tightly
Use enough egg wash to seal the final corner. Press firmly. A loose seal = filling leaks out in the oil.

4. Cool the Filling
Hot filling can make wrappers soggy. Let it cool to room temperature before assembling.

5. Keep Wrappers Covered
Egg roll wrappers dry out fast. Keep them under a damp paper towel while you work.

6. Oil Temperature Matters
If oil is too cool, egg rolls absorb grease. Too hot, they burn outside before filling heats through. 350°F is the sweet spot.