### **Introduction:**
The Philly Cheesesteak Egg Roll is a delightful fusion of two classic comfort foods: the Philly cheesesteak sandwich and the crispy, savory egg roll. This handheld snack combines the rich, flavorful ingredients of the iconic Philly cheesesteak—steak, cheese, and sautéed onions—wrapped in a crunchy egg roll wrapper. The result is a golden, crispy exterior with a gooey, cheesy, and savory interior, making it a popular choice for appetizers, snacks, or party food.
### **Origin:**
The Philly Cheesesteak Egg Roll is a modern, inventive twist on the traditional Philly cheesesteak. While the original Philly cheesesteak was created in Philadelphia in the 1930s by Pat Olivieri, the egg roll variant likely emerged in the 2000s as part of a broader trend of combining different cuisines. The egg roll itself has roots in Chinese-American cuisine, and the Philly cheesesteak version reflects the American penchant for creativity in blending beloved dishes with international influences.
### **Cultural Significance:**
The Philly cheesesteak is an iconic symbol of Philadelphia’s culinary culture and a point of local pride. The egg roll, though originally Chinese, has become deeply embedded in American food culture, especially in Asian-American communities. By combining these two beloved dishes, the Philly Cheesesteak Egg Roll represents a broader trend of food fusion, demonstrating how cultures influence each other and giving rise to innovative, cross-cultural culinary creations.
### **Ingredients and Quantity:**
#### **For the Filling:**
– **Ribeye steak** (or flank steak): 1 lb, thinly sliced
– **Cheese** (Cheez Whiz, provolone, or American cheese): 1 cup, shredded
– **Onion**: 1 large, finely chopped
– **Bell pepper** (optional): 1/2, finely chopped
– **Garlic**: 2 cloves, minced
– **Olive oil** or **vegetable oil**: 2 tbsp (for sautéing)
– **Salt**: to taste
– **Black pepper**: to taste
#### **For the Egg Rolls:**
– **Egg roll wrappers**: 10-12 (found in the refrigerated section of most grocery stores)
– **Egg wash**: 1 egg, beaten with a tablespoon of water
– **Oil** (for frying): enough for deep frying
### **Optional Additions:**
– **Mushrooms**: 1/2 cup, finely chopped, for extra flavor and texture
– **Hot sauce** or **sriracha**: for a spicy kick
– **Worcestershire sauce**: a few dashes for added depth to the steak’s flavor
### **Tips for Success:**
1. **Choose the right cut of meat**: Ribeye offers great tenderness and flavor, but flank steak or sirloin can work as alternatives.
2. **Don’t overstuff**: Overstuffing the egg rolls can cause them to break during frying. Stick to 2-3 tablespoons of filling per roll.
3. **Seal the edges**: Use egg wash to seal the edges of the wrapper to prevent them from opening up during frying.
4. **Fry at the right temperature**: Heat the oil to 350°F to ensure a crispy exterior without overcooking the filling.
5. **Serve with a dipping sauce**: Serve with ketchup, ranch dressing, or a spicy mayo for added flavor.
### **Instructions:**
1. **Prepare the Filling**:
Heat olive oil in a large skillet over medium-high heat. Add the onions (and bell peppers, if using) and sauté until softened. Add the garlic and cook for another 30 seconds. Add the thinly sliced steak, season with salt and pepper, and cook until browned. Remove from heat and let the mixture cool slightly before adding the cheese, stirring until melted and evenly combined.
2. **Assemble the Egg Rolls**:
Lay out the egg roll wrappers on a clean surface. Place about 2-3 tablespoons of the steak mixture in the center of each wrapper. Fold the sides inward, then roll up tightly, sealing the edges with egg wash.
3. **Fry the Egg Rolls**:
Heat oil in a deep fryer or large pot to 350°F. Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Remove from the oil and place on paper towels to drain excess oil.
4. **Serve and Enjoy**:
Serve the egg rolls hot with your favorite dipping sauce and enjoy!
### **Description:**
Philly Cheesesteak Egg Rolls are a fun, flavorful fusion snack that brings the rich, indulgent taste of a Philly cheesesteak into a portable, bite-sized format. The combination of tender steak, melted cheese, and sautéed onions encased in a crispy, golden wrapper is a satisfying contrast of textures, and each bite offers a savory, cheesy experience that’s both comforting and irresistible.
### **Nutritional Information** (Per Egg Roll, Approximation):
– **Calories**: 250-300 kcal
– **Protein**: 15-18g
– **Fat**: 15-20g
– **Carbohydrates**: 20-25g
– **Fiber**: 1-2g
– **Sugar**: 1-2g
– **Sodium**: 300-400mg (depending on cheese and seasonings)
**Note**: Nutritional information will vary depending on specific ingredients used, such as the type of cheese and oil.
### **Conclusion:**
Philly Cheesesteak Egg Rolls are a creative and indulgent way to enjoy the flavors of a Philly cheesesteak in a bite-sized, crispy format. They offer the perfect balance of savory, cheesy, and crispy elements, making them an excellent choice for appetizers, parties, or casual gatherings.
### **Recommendation:**
These egg rolls are best served immediately after frying while they’re still crispy and hot. Pair them with a dipping sauce like ketchup, ranch, or even a spicy aioli for added flavor. For a lighter option, you can bake the egg rolls instead of frying them, though the crispiness may not be quite the same. Whether you’re serving them as a snack, appetizer, or party food, the Philly Cheesesteak Egg Roll is sure to be a crowd-pleaser.
### **Embracing Healthful Indulgence:**
While these egg rolls are undeniably indulgent, you can make them a bit healthier by opting for leaner cuts of meat, using less oil for frying, or baking the rolls instead of deep frying. You can also experiment with alternative ingredients, like using whole wheat egg roll wrappers or adding more vegetables, to balance out the richness of the steak and cheese. Enjoying these delicious bites in moderation can allow you to embrace the best of both worlds: indulgence and healthful choices.