Crispy Philly Cheesesteak Egg Rolls With Sweet Spicy Pepper Jelly Glaze

Get ready to experience the ultimate fusion of flavors! These aren’t your average egg rolls – we’re taking the iconic Philly Cheesesteak and rolling it up into crispy, golden perfection. But we don’t stop there. A vibrant, sweet, and spicy pepper jelly glaze takes these egg rolls to a whole new level of deliciousness. Perfect as an appetizer, game-day snack, or even a fun dinner, these Crispy Philly Cheesesteak Egg Rolls are guaranteed to be a crowd-pleaser. Let’s dive into what you’ll need to create this unforgettable treat!

Ingredients You’ll Need

• 300 g (10.5 oz) thinly sliced ribeye steak: Ribeye is the star here! Its rich marbling ensures a tender and flavorful filling. Thinly slicing is crucial for easy rolling and even cooking within the egg roll wrapper.
• 1 medium onion, thinly sliced: Yellow or white onion works best, providing a foundational savory sweetness to the filling. Thin slicing ensures it cooks quickly and blends seamlessly with the steak and peppers.
• 1 green bell pepper, thinly sliced: Adds a fresh, slightly bitter counterpoint to the richness of the steak and cheese. Choose a firm, vibrant green pepper for the best texture and flavor.
• 1 red bell pepper, thinly sliced: Contributes a touch of sweetness and a beautiful color contrast to the filling. Like the green pepper, select a firm and brightly colored one.
• 150 g (5.3 oz) provolone cheese, shredded: Provolone is the classic cheese for a Philly Cheesesteak, offering a mild, slightly tangy flavor and excellent melting properties. Pre-shredded is convenient, but freshly shredded melts even better.
• 1 tsp (5 ml) soy sauce: A dash of soy sauce adds umami and depth to the steak, enhancing its savory flavor. Use low-sodium soy sauce to control the saltiness.
• 1 tsp (5 ml) beef broth concentrate: This intensifies the beefy flavor of the steak, creating a more robust and authentic taste.
• Salt and freshly ground black pepper, to taste: Essential for seasoning! Freshly ground black pepper provides a more aromatic and flavorful kick.
• 12 egg roll wrappers (≈10 cm diameter): These are the vessels for our delicious filling! Look for wrappers that are pliable and don’t tear easily.
• 2 tbsp (30 ml) vegetable oil, for frying: Vegetable oil has a high smoke point, making it ideal for deep frying. Canola or peanut oil are also good options.
• 100 g (3.5 oz) roasted red pepper jelly: The base of our incredible glaze! Roasted red pepper jelly provides a sweet and smoky flavor that perfectly complements the savory cheesesteak.
• 1 tbsp (15 ml) honey: Adds extra sweetness and helps create a glossy texture in the glaze.
• 1 tsp (5 ml) sriracha: Brings the heat! Adjust the amount of sriracha to your preferred spice level.
• 1 tsp (5 ml) fresh lime juice: Brightens the glaze and balances the sweetness and spice with a touch of acidity.
• 2 tbsp (30 ml) chopped fresh chives, plus extra for garnish: Adds a fresh, oniony flavor and a pop of color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Ribeye Steak: Sirloin steak can be used as a substitute, though it may be slightly less tender.
• Provolone Cheese: Monterey Jack or mozzarella cheese can be used in a pinch, but they won’t have the same distinctive flavor.
• Roasted Red Pepper Jelly: If you can’t find roasted red pepper jelly, you can use another flavor of pepper jelly or even a sweet chili sauce, adjusting the sriracha accordingly.

Let’s Roll: A Step-by-Step Guide to Crispy Perfection

1. Prepare the Philly Cheesesteak Filling: Begin by heating a large skillet over medium-high heat. Add a splash of vegetable oil – just enough to coat the bottom of the pan. Add the thinly sliced ribeye steak strips and stir-fry for approximately 2 minutes, or until they are lightly browned. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning. Season immediately with soy sauce, beef broth concentrate, salt, and freshly ground black pepper. This quick sear locks in the juices and creates a flavorful base.
2. Sauté the Vegetables: Add the thinly sliced onion and both bell peppers (green and red) to the skillet with the steak. Continue cooking for 4-5 minutes, stirring frequently, until the vegetables are softened and begin to caramelize. Caramelization adds a depth of sweetness that complements the savory steak and cheese. Remove the skillet from the heat.
3. Melt the Provolone: Immediately stir in the shredded provolone cheese into the hot steak and vegetable mixture. Stir until the cheese just begins to melt and becomes gooey. The residual heat will melt the cheese without overcooking the steak or vegetables. Allow the filling to cool slightly before assembling the egg rolls – this prevents the wrappers from becoming soggy.
4. Assemble the Egg Rolls: Place one egg roll wrapper on a clean, dry surface. Position about 2 tablespoons of the cooled Philly cheesesteak filling near the bottom edge of the wrapper, leaving about an inch of space on all sides. Fold the bottom edge of the wrapper over the filling, tucking it tightly. Fold in the sides of the wrapper towards the center, and then tightly roll the egg roll upwards, like a burrito. To seal the top edge, lightly moisten it with a little water using your finger or a pastry brush. This creates a secure seal that prevents the filling from leaking during frying. Repeat this process with the remaining wrappers and filling.
5. Heat the Frying Oil: Pour vegetable oil into a deep pot or Dutch oven, ensuring there’s enough oil to fully submerge the egg rolls. Heat the oil over medium-high heat to 180°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately. Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown egg rolls.
6. Fry the Egg Rolls: Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per batch, turning once halfway through, until they are golden brown and crispy. Overcrowding will lower the oil temperature and result in soggy egg rolls.
7. Drain and Cool: Remove the fried egg rolls from the oil using a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain excess oil. This helps to maintain their crispiness.
8. Prepare the Sweet Spicy Pepper Jelly Glaze: While the egg rolls are resting, prepare the glaze. In a small saucepan, combine the roasted red pepper jelly, honey, sriracha, and fresh lime juice. Warm over low heat, stirring constantly, until the jelly is melted and the glaze is smooth and glossy. Taste and adjust the sriracha level to your preference.
9. Glaze and Garnish: Arrange the crispy fried egg rolls on a serving platter. Drizzle the warm sweet spicy pepper jelly glaze generously over each egg roll in a swirling pattern. Finish with a sprinkle of chopped fresh chives for a pop of color and fresh flavor.

The Science Behind the Crisp: Why This Recipe Works

The key to truly crispy egg rolls lies in a few crucial techniques. First, the high-heat stir-fry of the steak ensures minimal moisture retention. Second, allowing the filling to cool slightly before rolling prevents the wrappers from becoming soggy. Finally, frying at the correct oil temperature (180°C/350°F) creates a rapid evaporation of moisture, resulting in a beautifully golden and incredibly crispy exterior. The double-fry method (though not explicitly included here for simplicity) could be used for even more crispiness.

Pepper Jelly Glaze Variations: Spice It Up (or Down!)

The sweet and spicy pepper jelly glaze is a signature element of this recipe, but feel free to customize it to your liking. For a milder glaze, reduce or omit the sriracha. For a smokier flavor, use a smoked pepper jelly. You can also add a pinch of red pepper flakes for extra heat. Experiment with different types of honey – wildflower, clover, or even buckwheat – to add unique flavor nuances. A dash of smoked paprika can also elevate the glaze.

Serving Suggestions: Beyond the Plate

While these Crispy Philly Cheesesteak Egg Rolls are fantastic on their own, they also pair well with a variety of sides and dips. Consider serving them with a side of creamy ranch dressing, a spicy aioli, or even a simple sour cream dip. For a more substantial meal, accompany them with a fresh salad or coleslaw. They also make a fantastic appetizer for game day or a casual get-together.

Troubleshooting: Common Egg Roll Issues & Solutions

• Egg rolls are soggy: Ensure the filling is cooled before rolling, and the oil is at the correct temperature. Don’t overcrowd the pot when frying.
• Egg rolls are falling apart: Make sure to moisten the wrapper edges thoroughly with water when sealing.
• Filling is leaking: Don’t overfill the wrappers.
• Egg rolls aren’t golden brown: The oil may not be hot enough, or you may have overcrowded the pot.

Frequently Asked Questions

Can I make these ahead of time?

You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours. Fry them just before serving for the best results. \n

Can I bake these instead of frying?

While frying yields the crispiest results, you can bake them. Preheat your oven to 200°C (400°F). Brush the egg rolls with oil and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried egg rolls. \n

What kind of steak is best?

Ribeye is ideal due to its marbling and flavor, but sirloin or New York strip can also be used. Ensure the steak is thinly sliced for optimal texture.

Save this Recipe for Later!

Don’t forget to save this recipe to your Pinterest board so you can easily find it when you’re ready to create these irresistible Crispy Philly Cheesesteak Egg Rolls! Enjoy!

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