Philly Cheesesteak Egg Rolls

I wanted to try something different for dinner so I hopped on Pinterest for some inspiration and stumbled upon egg rolls. It’s also an added bonus that trying some new recipes off of Pinterest is on my Summer Bucket List. Take a break from the traditional egg roll that you’d get from a Chinese restaurant and replace it with delicious steak, cheese, onions, mushrooms, bell peppers, and for a kick of spice, jalapenos!


I only slightly followed the recipe that I found. After you get the basics of the recipe and instructions have fun with it and add what you like in whatever quantity you like. But just for a general frame of reference….

 Prep Time 30 minutes
 Cook Time 15 minutes
 Total Time 45 minutes




1 package  of sandwich steaks (any brand you like)
1 tablespoon vegetable oil
Sliced fresh mushrooms – however much you personally like
I used red and regular onions for this recipe
1 green bell pepper diced
Vegetable oil for deep frying
Egg roll skins (from 1-lb package)
Egg, slightly beaten with a teaspoon of water
Slices of provolone cheese
Salt and pepper to taste

1. Clean and dice (or slice) your onions, mushrooms, bell pepper, and jalapenos
2. Heat up about two table spoons of an oil of your choice in a pan and lightly saute your vegetables.
3. Add in your sandwich steak meat. I added salt and fresh cracked pepper at this step as well.
4. Cook until brown (about 5 to 7 minutes depending on the meat you used)
5. Drain your meat and prepare your eggs, egg roll wrappers, and cheese.
6. Add water to the egg to create the adhesive that will keep your egg rolls together. Place a half slice of cheese and add about 3 tablespoons of meat filling to the egg roll.



7. Starting from the bottom left, pull the wrapper corner over the meat, then fold the two sides in. Wet the edges and roll tightly.

and repeat until you have used up all your filling. The great thing about this recipe is if you have extras you can pop them in a ziplock and freeze them for later.

8. Heat up your vegetable oil and fry until golden brown on both sides.


Note * I used some older oil which I probably shouldn’t have done. But they still came out great so

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9. Remove from oil and place on paper towel to drain excess oil and enjoy!


Next recipe I’ll be trying is my take on New Orleans Gumbo! Yum.


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Cherise is an entitled millennial whose parents told her from birth she would be great. This drive to be great has caused her to excel academically receiving two degrees at the age of 25 and $85,000 of debt. She still has no (insert cuss word) clue on what to do with her expensive degrees or her life in general. You can typically catch her dodging calls from Sallie Mae, sleeping, or updating this blog. To read more about Cherise and her experiences navigating the scary world of adulting click one of the links on this blog.

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