Philly Cheesesteak Egg Rolls

Tender meat, sautéed peppers and onions is smothered with cheese and wrapped in egg roll wrappers and fried to perfection in these Philly Cheesesteak Egg Rolls. This is going to be your go to appetizer or snack when you want to impress without a lot of stress.

Using egg roll wrappers is super simple and easy. You’ll be inspired to try it in these other recipes. The Best Avocado Egg Rolls, Southwest Chicken Egg Rolls, and Homemade Egg Rolls. 

Philly Cheesesteak Egg Rolls

Traditional Philly Cheese Steak stuffed into egg roll wrappers is an easy to eat finger food that is a delicious addition to any appetizer board. It’s also hearty enough to be a meal almost on its own. It’s ooey  and gooey and tender on the inside and crispy and delicate on the outside.

I love how these are so different from your traditional egg rolls, it’s a wonderous super tasty surprise. Everyone loves them. Take them to your next tailgate, holiday party or any occasion, they’ll be the first to be devoured.

Cheesesteak Egg Roll Ingredients:

You can find all of these ingredients in your local grocery store.

• Oil– Enough oil for frying, peanut oil is the best for frying
• Oil– Olive oil for sautéing
• Green Pepper-Sliced thin
• Onion-Sliced the same thickness as the peppers
• Sirloin Steak- Thinly sliced
• Monterey Jack Cheese-Shred your own cheese to avoid the anti caking agents that keep it from melting.
• Beef Broth– You only need half a cup so reserve the rest for another recipe
• Steak Sauce- Adds richness and a deep beefy flavor to the mixture
• Egg Roll Wrappers- I can find these usually in the produce area in the refrigerated section

Making Egg Rolls!

Simple yet so scrumptious!!

1. Heat- In a medium sized skillet heat about 1/2 inch of frying oil to 350 degrees
2. Sauté-In a separate large skillet heat the olive oil and sauté the pepper and onion till almost tender and move to the side. Add the steak to the center and cook till no longer pink.
3. Simmer-Add the beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool.
4. Assemble-Place the a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water.
5. Fry-Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown. Remove and drain.

Tips for the Best Philly Egg Rolls:

• Steak– Rib eye or flank steak can also be used. Even ground hamburger works. Cut your steak into bite sized pieces for easier eating and filling.
• Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.
• Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.
• Wrappers– Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.
• Sauce-These are ideal for dipping. There are endless possibilities. Try  your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce.

Baking and Storing Egg Rolls:

• Baking– Don’t want to fry them? You can bake them. Preheat oven to 425 degrees. Place egg rolls seam side down on a baking sheet so that they are not touching.  Spray the egg roll with nonstick cooking spray. Bake for 10-15 minutes till golden flipping 2-3 times while baking. If you want extra crispiness broil for one minute on each side.
•  Storing- Egg rolls are best eaten fresh from the fryer while they are still crispy but you can reheat leftovers. Egg rolls will keep about 2-3 days in the fridge. When ready to reheat,  place in a single layer on a baking sheet and bake for 15-20 minutes at 350 degrees. They’ll be tasty, just not as crispy.

More Amazing Appetizer Recipes

• Pretzel Bites
• Cream Cheese Wontons
• The Best Crispy Fried Pickles
• Chili’s Copycat Skillet Queso
• Crispy Potato Skins

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Philly Cheesesteak Egg Rolls

Tender meat, sautéed peppers and onions is smothered with cheese and wrapped in egg roll wrappers and fried to perfection in these Philly Cheesesteak Egg Rolls. This is going to be your go to appetizer or snack when you want to impress without a lot of stress.

Course Appetizer, Dinner, Snack

Cuisine American

Keyword philly cheesesteak egg rolls

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 Egg Rolls

Calories 70kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• 1 Tablespoon Olive Oil
• 1 green bell pepper sliced
• 1 onion sliced sliced
• 1/2 pound sirloin steak (thinly sliced)
• 1/2 cup monetary jack cheese
• 1/2 cup beef broth
• 1/4 cup steak sauce
• salt and pepper
• 6 to 8 egg roll wrappers

Instructions

• In a medium sized skillet heat about 1/2 inch of frying oil to 350 degrees
• In a separate large skillet heat the olive oil and sauté the pepper and onion till almost tender and move to the side. Add the steak to the center and cook till no longer pink.
• Add the cheese, beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool.
• Place a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water.
• Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown. Remove and drain.

Nutrition

Calories: 70kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 194mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

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Easy Homemade Tomato Sauce

Easy Homemade Tomato Sauce. This quick and easy recipe uses minimal ingredients that you most likely have in your pantry! Simmer slowly to make a thick, flavorful sauce that is perfect for smothering noodles, or using on a pizza.

This sauce is thick and hearty, loaded up with chunks of tomato and herbs. Made with canned San Marzano tomatoes, this easy to make sauce is perfect for your next dish of spaghetti and meatballs, or using on your own pizza (try this skillet pizza or this grilled pizza recipe!)

Homemade Tomato Sauce

There is nothing better than sitting down to a huge plate of pasta! Especially when that pasta is smothered in a homemade tomato sauce. This sauce is quick and easy to make thanks to using canned whole tomatoes that have already been peeled. Of course you can substitute fresh tomatoes in this recipe if desired. Thanks to slow simmering the sauce, the tomatoes break down over time creating a wonderful thick sauce full of texture with bits of tomato. Season the sauce with dried or fresh herbs if you have some on hand. This sauce is so easy to customize to create it perfect for you and your family.

How to Make Tomato Sauce: 

1. Dice and saute the onion. After the onion is softened, add the garlic and cook an additional 30 seconds just until it’s fragrant. 
2. Add in the tomatoes, salt and dried herbs. Stir and bring the sauce to a simmer. Cover and let sauce cook for 2-3 hours. This will allow the tomatoes to break down creating a nice thick sauce. 
3. If needed or desired you can create a smoother sauce by using an immersion blender or blending the sauce in a food processor. Always be careful when transferring hot liquids for blending.

Tips for Making this the BEST Tomato Sauce: 

• Acidity: Cut the acidity of the tomatoes by adding a small amount of light brown sugar. Can also use honey if preferred. To keep it sugar free add a finely diced carrot to the sauce, simply cook it with the onion. 
• Texture: Slowly simmer the sauce for hours to allow the whole tomatoes to break down naturally, this creates a rich thickness to the sauce, while still leaving texture to the sauce. IF short on time, blending the tomatoes with an immersion blender or food processor can give a similar effect. Be careful not to blend too much, this will create a sauce that might be smoother than you would prefer. 
• Seasoning: add more or less herbs, garlic, and onion as desired to please you and your family. Feel free to substitute fresh herbs for the dried if you have some on hand.

Frequently Asked Questions: 

• Can this sauce be frozen? Yes! Store the sauce in freezer safe containers up to 3 months. 
• Can this sauce be canned? Yes! You can hot water can this sauce by pouring the hot sauce into sterilized canning jars, sealing and boiling for 30 minutes. You may want to add a bit of vinegar or lemon juice to the sauce to increase the acidity for canning. 
• What is the best way to store Homemade Tomato Sauce? Store the sauce in a sealed container in the refrigerator for up to 3 days.

More Recipes You May Enjoy: 

• Classic Meatballs
• Easy Lasagna Skillet
• Tomato Basil Soup
• Creamy Tomato Basil Chicken
• Tomato Italian Parmesan Chicken

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Homemade Tomato Sauce

Easy Homemade Tomato Sauce. This quick and easy recipe uses minimal ingredients that you most likely have in your pantry! Simmer slowly to make a thick, flavorful sauce that is perfect for smothering noodles, or using on a pizza.

Course Sauce

Cuisine Italian

Keyword tomato sauce

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 10 Bowls

Calories 27kcal

Author Serene Herrera

Ingredients

• 1 tbsp extra virgin olive oil
• ½ cup onion diced
• 6 cloves garlic minced
• 3 (28 ounce cans) San Marzano Whole Tomatoes
• 2 tbsp tomato paste
• 2 tsp dried basil
• 2 tsp dried oregano
• 1½ tsp salt
• ¾ tsp ground black pepper
• ¼-½ tsp crushed red pepper
• 1 tbsp light brown sugar

Instructions

• Heat oil in a large pot over medium heat. Add the onion and saute until softened.
• Stir in the minced garlic and cook an addtional 30 seconds until fragrant.
• Pour in the whole tomatoes and all juice from the cans. Add in all seasonings. Stir to combine.
• Bring sauce to a simmer, reduce heat, cover and allow to simmer over low for 2-3 hours, stirring occasionally.
• During cooking the tomatoes will break down creating a thick sauce. If desired you can use an immersion blender or food processor to blend the tomatoes to create a smoother sauce.
• Serve immediately over noodles, or store in a sealed container in the refrigerator for 3 days.

Nutrition

Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 376mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff is creamy, hearty, easy and a savory perfection meal. It is going to be dinner winner! Tender mushrooms, tasty ground beef and luscious served with noodles for a beautiful dish your whole family will love.

This has the protein and starch already in it so to add a little color I suggest serving this with something green, like these Garlic Butter Green Beans, Grilled Asparagus or a fresh green salad for a perfect satisfying meal.

Easy Ground Beef Stroganoff

Amazingly tasty and easy to make and the best part is, there’s only one dish to clean up afterwards. Now that’s what I call my kind of cooking!

This has all the comforts of traditional stroganoff but without the processed canned soup! Instead you have a homemade silky smooth sauce with the rich flavor and texture from the fresh sautéed mushrooms, onions and broth. You’re going to love it.

What Is Beef Stroganoff?

This dish comes all the way from Russia back in the mid 19th century. It usually consisted of cooked pieces of beef served in a dairy based cream sauce. Since it’s invention, variations can be found throughout the world. Many of you may remember growing up with a version typically made with canned mushroom soup served over noodles. In Russia this was actually served without a starch. But I can’t imagine it not being served with noodles!

Homemade Stroganoff Ingredients:

It seems like a lot of ingredients but it’s worth it and tastes amazing.

• Ground Beef– Lean ground beef is best
• White onion– Chopped or minced finely depending on your preference.
• Garlic Cloves– Minced fresh or in a marinated jar.
• Mushrooms– Sliced raw or canned mushrooms will work.
• Butter– Margarine will also work for this recipe
• Flour– All purpose flour is best to keep the sauce thick.
• Beef Broth– Adds flavor as well as a creamy sauce.
• Worcestershire Sauce-find with the BBQ sauces and ketchup in your local store.
• Egg Noodles– It sounds crazy but these noodles will be added to the skillet uncooked.
• Cream Cheese and Sour Cream– Stir together to make a thick and creamy sauce.
• Dried Thyme– Perfect for flavoring.
• Salt and Pepper– Add as much or as little as you like to for taste!

Only One Pot Stroganoff!

So simple and easy.

1. Cook-In a medium skilled heat the beef crumbling until almost cooked. Add onion, garlic and mushrooms and cook till tender. Remove and set aside
2. Roux-In the same pan melt the butter and whisk in the flour to create a roux. Slowly add the broth and Worcestershire sauce stirring constantly.
3. Noodles-Add the noodles and bring to boil. Reduce to a simmer and cook till the noodles are al dente.
4. Combine– Add the beef mixture back to the pan and add in the cream cheese, sour cream and thyme. Heat through and salt and pepper to taste.

Tips for Making Ground Beef Stroganoff:

• Beef Substitute- You can use Beef Tips or try ground turkey, pork or chicken.  Using different ground meet will alter the deep richness beef brings to the meal however.
• Not a fan of Mushrooms-You add a different vegetable instead, try peas, peppers or zucchini
• Avoid the Curdle-Biggest complaint is the sour cream curdles, this is because your dish is too hot. Try removing your pan from the heat and slowly add in the sour cream and stir. Also add it in very last.
• Liquid– If you find you don’t have enough liquid to cook your noodles add half a cup of water at a time till desired amount. If you have too much liquid, let it simmer off by cooking an extra 5 or so minutes before adding the dairy.
• Storing-This doesn’t freeze well because of the dairy in it but it stores great in the fridge for up to 4 days. It’s even better the second day after the flavors really meld together.

 

More Savory Satisfying Ground Beef Recipes:

• Philly Cheese Steak Sloppy Joes
• 20 Minute Cheesy Beef and Shells
• Homemade Empanadas 
• Best Ever Chili
• Easy and Delicious Porcupine Meatballs

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One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff is creamy, hearty, easy and a savory perfection meal. It is going to be dinner winner! Tender mushrooms, tasty ground beef and luscious served with noodles for a beautiful dish your whole family will love.

Course Dinner, Main Course

Cuisine American

Keyword beef stroganoff

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 People

Calories 415kcal

Author Alyssa Rivers

Ingredients

• 1 pound lean ground beef
• 1/2 white onion chopped
• 3 garlic cloves minced
• 8 ounce mushrooms sliced
• 3 Tablespoons Butter
• 1/4 cup flour
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 8 ounces wide egg noodles
• 2 ounces cream cheese
• 1/2 cup sour cream
• 1 teaspoon dried thyme
• salt and pepper

Instructions

• In a medium sized skillet add the ground beef and cook and crumble until it is almost cooked throughout. Add the onion, garlic and mushrooms and cook until tender. Remove and set aside on a plate.
• Add in the butter and melt. Whisk in the flour until it creates a roux. Slowly add the beef broth and Worcestershire sauce. Add the noodles and bring to a boil. Reduce the heat to a simmer and cook the noodles until al dente.
• Add the beef back to the pan with the cream cheese, sour cream, and thyme. Let the cream cheese melt and stir until heated throughout. Salt and pepper to taste.

Nutrition

Calories: 415kcal | Carbohydrates: 35g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 779mg | Potassium: 643mg | Fiber: 2g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 4mg

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3 Ingredient Pumpkin Chocolate Chip Cookies

Easy as 1,2,3, these delicious pumpkin spiced chocolate chip cookies are super quick and tasty! When you only have three ingredients it can’t get much easier than that, but you won’t sacrifice on flavor!

We love serving these up in a pinch when I need a quick dessert that doesn’t take all day to put together and is a crowd favorite. Try these other quick 3 ingredient sweets. Easy 3 ingredient Peanut Butter Cookies and 3 ingredient Brownies.

Pumpkin Chocolate Chip Cookies

I almost feel like I’m cheating when I use this recipe, it’s so good and so quick and uncomplicated. Friends and family will love these and they’ll think you worked really hard to make them. Shhhhh! Don’t tell them just how easy these amazing cookies really are. The cake mix helps give the cookie a nice soft cake like texture that’s sure to please everyone. Pumpkin adds the moisture, and chocolate, well everything is just better with chocolate.

I love to use this recipe for when I’m short on time but need a dessert that is still going to wow! It’s got all the fall flavors everyone loves and all the simple-ness you’ll appreciate. I’d buy some cake mix to stock up, you’ll be making these a lot!

What you need for 3 Ingredient Cookies:

3 is all you need!

• Spice Cake Mix– Using a spice mix adds the spice you need without the hassle
• Canned Pumpkin– Make sure it’s not pumpkin pie filling
• Chocolate Chips- Chocolate is must in pumpkin cookies

Baking Pumpkin Cookies:

Making the cookies is as simple as the ingredients!

1. Prep– Line a baking sheet with parchment paper and preheat oven to 350 degrees.
2. Mix– In a medium bowl mix the cake mix (just the powder) and pumpkin  together till there are no more lumps. Stir in the Chocolate Chips.
3. Bake– Drop by rounded tablespoons 2 inches apart on cookie sheet. Bake for 13-15 minutes till a toothpick inserted comes out clean. Cool for 5 min on sheet pan before transferring to a rack to cool completely.

Tips and Variations:

Rich sweet chocolate is surrounded by soft tender spiced pumpkin baked to cookie perfection! Our secret ingredient that makes these so amazing and quick is that you use a cake mix!

• ADD INS– Substitute the Semi sweet chocolate chips for mini chocolate chips, milk or dark chocolate chips. Add in raisins, or nuts or oats for extra texture (about 1/2 cup).
• Cake Mix- Can’t find a spice cake mix you can use a white, yellow or vanilla cake mix. Add in 2 teaspoons of pumpkin spice to add in that classic taste.
• Lumps- It can be hard to get the lumps out of the cake mix. Sift the cake mix before adding in the pumpkin to get rid of clumps.
• Egg- If you find your cookies are too dense you can add an egg to make it a bit lighter. It won’t be 3 ingredients anymore though. 🙂
• Bake– Do not undercook these cookies, as they cool they will become gummy, make sure the edges start to brown and a toothpick comes out clean.

Storing Chocolate Chip Pumpkin Cookies:

• Storage-These cookies will keep best lightly covered. If you store in an airtight container they will become sticky. Lightly cover and keep on your counter for up to 4 days. You can store them in the refrigerator to extend that time up to 8 days.
• Freeze– Completely cool the cookies and store in a freezer safe container or bag for up to 3 months. Thaw on the counter.

More Quick Cake Mix Recipes:

Using a cake mix in your cooking is quick way to add flavor and cut down on prep.

• Honeybun Cake
• Apple Dump Cake
• Neiman Marcus Bars
• Strawberry Brownies
• Banana Cream Pudding Cake Mix Cookies

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3 Ingredient Pumpkin Chocolate Chip Cookies

These cookies are too delicious and easy not to make!  When I discovered this recipe, it was a 2 ingredient cookie recipe.

Course Dessert, Snack

Cuisine American

Keyword chocolate chip pumpkin cookies, pumpkin chocolate chip cookies, pumpkin cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 cookies

Calories 264kcal

Author Alyssa Rivers

Ingredients

• 1 15 ounce can pumpkin
• 1 box Spice Cake Mix powder
• 1 cup chocolate chips

Instructions

• Preheat oven to 350°
• Line baking sheet with parchment paper
• Mix your pumpkin and cake mix together (unprepared, powder only) in a medium bowl until there are no more lumps.  Fold in the chocolate chips.
• Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
• Bake for 13-15 minutes, until edges start to golden.
• Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
• Frost if desired.

Notes

Updated on September 26, 2020

Originally Posted on November 4, 2012

Nutrition

Calories: 264kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 293mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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