If you love a classic Philly cheesesteak sandwich, this version is going to be a favorite. It has all the flavors you expect, seasoned beef, sautéed onions and peppers, and melty cheese, but wrapped in a crispy shell. Even better, it is made with ground beef, which makes it easier to cook and perfect for feeding a crowd.
These egg rolls are great for parties, game nights, or even meal prep. You get that savory, cheesy filling inside a golden, crunchy wrapper. Each bite is packed with flavor.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 24
Yield: 24 egg rolls
Ingredients
Filling
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 1 yellow onion, chopped
- ½ green bell pepper, chopped
- 12 slices American cheese (cut in half)
- 24 egg roll wrappers
- ¾ cup vegetable oil, for frying
Directions
Step 1: Cook the Beef
Heat a large skillet over medium heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart gently so it stays in small pieces about the size of peas. Once browned, stir in the Worcestershire sauce, salt, and pepper. Mix lightly and remove the beef from the pan. Set aside.
Step 2: Sauté the Vegetables
In the same skillet, melt the butter. Add the chopped onion and green bell pepper. Cook and stir for 5 to 7 minutes until softened and lightly browned.
Return the cooked beef to the skillet and stir everything together until well combined. Remove from heat and allow the filling to cool slightly before assembling the egg rolls.
Step 3: Assemble the Egg Rolls
Lay the egg roll wrappers on a flat surface. Place half a slice of American cheese in the center of each wrapper. Spoon about 3 tablespoons of the beef mixture on top of the cheese.
Fold the bottom corner over the filling, then fold in the sides. Lightly moisten the edges with water and roll tightly to seal.
Step 4: Fry Until Crispy
Heat about 1 inch of vegetable oil in a large saucepan over medium high heat. Fry 3 to 4 egg rolls at a time for 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel lined plate and repeat with the remaining egg rolls.
Serve hot and enjoy while the cheese is still melty.
Homemade Low-Carb Wrappers (Optional)
If you prefer a low-carb option, you can make your own wrappers using almond and coconut flour.
Wrapper Ingredients
- 1 large egg
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1 cup superfine blanched almond flour
- 1 teaspoon baking powder
- 3 tablespoons coconut flour
- 2 teaspoons xanthan gum
- ¼ teaspoon salt
How to Make the Wrappers
In a food processor, combine coconut flour, almond flour, salt, baking powder, and xanthan gum. Pulse a few times until evenly mixed. If you do not have a food processor, mix thoroughly by hand.
In a small bowl, beat the egg. Add the egg, apple cider vinegar, and water to the dry mixture. Process until a dough forms. If mixing by hand, knead until smooth.
Remove the dough, wrap in plastic wrap, and refrigerate for 10 to 20 minutes. The dough should be pliable and no longer sticky.
Place the dough between two sheets of parchment paper and roll it out thinly, less than ⅛ inch thick. Cut into 4×4 inch squares. Re-roll scraps to make additional wrappers. You should get about 10 wrappers.
Use these in place of traditional egg roll wrappers for a lower-carb version.
Nutrition Facts (Per Serving)
Calories: 133
Protein: 7.2g
Carbohydrates: 6g
Fat: 8.9g
Cholesterol: 28.3mg
Sodium: 330.3mg
