4.Serve —
Serve hot with ranch, spicy mayo, marinara, or your preferred dipping sauce.
Troubleshooting & Consistency Tips
Wrappers bursting: Avoid overfilling; press out air pockets as you roll and seal tightly with egg wash.
Greasy results: Keep oil at 350°F. Too cool and wrappers absorb oil; too hot and they brown before the cheese melts.
Filling falling out: Chill the filling 10 minutes before rolling so melted fat firms slightly.
Uneven browning: Fry in small batches and maintain temperature between batches.
No thermometer: A cube of bread should sizzle and brown in ~60 seconds—then the oil is ready.
Storage & Make-Ahead
Refrigerate: Up to 3 days. Recrisp in a 400°F oven or air fryer for 6–8 minutes.
Freeze (unfried): Place rolled egg rolls on a parchment-lined tray, freeze solid, then transfer to a freezer bag up to 2 months. Fry from frozen at 350°F for 5–6 minutes.
Freeze (fried): Cool completely, freeze on a tray, then bag. Reheat at 400°F until hot and crisp, 10–12 minutes.
Make-ahead filling: Cook steak and vegetables up to 2 days in advance; keep chilled.
Why This Recipe Works
High-heat searing develops flavorful browning on the steak, while sautéing onions and peppers until caramelized adds sweetness that balances the salty, savory seasoning. Provolone melts smoothly without greasing out, binding the filling so it stays put. Tight rolling and a proper seal keep oil out during frying, and maintaining a steady 350°F ensures shatter-crisp wrappers with a gooey, cheesy center.
Expert Tips
Slice steak very thin (partially freezing for 20 minutes helps) so it cooks quickly and stays tender.
Swap provolone for white American or mozzarella for a different melt and flavor profile.
Add mushrooms for a classic cheesesteak note; cook off moisture before combining.
Air-fryer option: Brush rolls lightly with oil and cook at 380°F for 10–12 minutes, turning once.
Serve with a duo of dips—spicy mayo and warm marinara—for contrasting flavors.
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