Philly Cheesesteak Egg Rolls

Gluten Free
Health score
1%
Philly Cheesesteak Egg Rolls
25 min.
8
149kcal

Suggestions


If you're looking for a delicious twist on a classic favorite, these Philly Cheesesteak Egg Rolls are sure to impress! Perfectly crispy on the outside and bursting with savory flavors on the inside, these gluten-free delights make for an irresistible appetizer or snack. Imagine biting into a golden-brown egg roll filled with tender shredded beef, sautéed mushrooms, sweet onions, and vibrant green bell peppers, all enveloped in gooey smoked provolone cheese. It's a mouthwatering combination that captures the essence of a traditional Philly cheesesteak in a fun, portable form.

Ready in just 25 minutes, this recipe is not only quick but also easy to prepare, making it ideal for gatherings, game days, or a cozy night in. With only a handful of ingredients and simple steps, you can create a dish that will have your friends and family raving. Plus, the satisfying crunch of the egg roll skin paired with the rich, cheesy filling is a match made in culinary heaven.

Whether served as an antipasto, starter, or snack, these egg rolls are sure to be a hit at any occasion. So, roll up your sleeves and get ready to indulge in a delightful fusion of flavors that will transport your taste buds straight to the streets of Philadelphia!

Ingredients

  • 17 oz au jus mix 
  • tablespoon vegetable oil 
  • oz mushrooms fresh sliced
  • cup onion halved thinly sliced
  •  bell pepper green cut into thin strips
  • serving vegetable oil for deep frying
  •  wonton skins (from 1-lb package)
  •  eggs slightly beaten
  • oz provolone cheese smoked

Equipment

  • frying pan
  • paper towels
  • dutch oven
  • deep fryer

Directions

  1. Cook beef roast as directed on package; drain, cool and shred. Reserve au jus for a later use.
  2. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender.
  3. Remove from heat. Stir in shredded beef. Cool to room temperature.
  4. In deep fryer or 4-quart Dutch oven, heat oil to 350°F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.)
  5. Brush edges with beaten egg. Top with 1 slice cheese. Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners.
  6. Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal.
  7. Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling.
  8. Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown.
  9. Drain on paper towels.
  10. Serve warm.

Nutrition Facts

Calories149kcal
Protein27.39%
Fat63.13%
Carbs9.48%

Properties

Glycemic Index
12
Glycemic Load
0.7
Inflammation Score
-4
Nutrition Score
6.1752174159755%

Flavonoids

Luteolin
0.7mg
Isorhamnetin
1mg
Kaempferol
0.14mg
Myricetin
0.01mg
Quercetin
4.39mg

Nutrients percent of daily need

Calories:149.07kcal
7.45%
Fat:10.51g
16.16%
Saturated Fat:5.46g
34.16%
Carbohydrates:3.55g
1.18%
Net Carbohydrates:2.85g
1.04%
Sugar:1.59g
1.77%
Cholesterol:40.97mg
13.66%
Sodium:469.02mg
20.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.26g
20.51%
Calcium:224.11mg
22.41%
Phosphorus:169.42mg
16.94%
Vitamin C:13.67mg
16.57%
Vitamin B2:0.17mg
9.91%
Selenium:6.89µg
9.84%
Vitamin B12:0.47µg
7.79%
Zinc:1.1mg
7.3%
Vitamin A:335.11IU
6.7%
Vitamin K:5.59µg
5.32%
Vitamin B6:0.1mg
4.92%
Vitamin B5:0.42mg
4.18%
Potassium:135.75mg
3.88%
Magnesium:13.04mg
3.26%
Copper:0.06mg
3.14%
Folate:12.51µg
3.13%
Fiber:0.7g
2.8%
Manganese:0.05mg
2.67%
Vitamin B3:0.53mg
2.63%
Vitamin E:0.35mg
2.34%
Vitamin B1:0.03mg
2.26%
Iron:0.4mg
2.22%
Vitamin D:0.27µg
1.82%