Korean Philly Cheesesteak Egg Rolls

5 from 2 votes

Korean Philly Cheesesteak Egg Rolls

Try these Korean Philly Cheesesteak Egg Rolls for a delicious fusion of bulgogi and Philly cheesesteak flavors, wrapped in crispy egg roll wrappers and served with creamy queso dip!

Prep Time30

Cook Time5

Marinate30

Total Time1 5

Course: Appetizer, Snack

Cuisine: American, korean

Servings: servings

Calories: 243kcal

Author: Callie

Equipment

frying pan or Wok
knife
cutting board
Bowl
Pastry Brush optional
tongs or slotted spoon
paper towel

Ingredients

Korean BBQ marinade
Egg roll wrappers
Queso dip
Sesame seeds, chopped cilantro, and green onion for garnish (if desired)

Egg Roll Filling

oil for frying
2 tablespoon vegetable oil
1 teaspoon sesame oil
1 lb steak cut thin and chopped about 2 cups
1 cup carrots diced
1 cup onions diced
1 cup cabbage diced
6 slices American cheese halved to make 12 pieces

Instructions

Marinate the meat

Finely chop the meat into small pieces. The cut you select is up to you. Traditionally these would be rib meat but any cut will work.
For 1 pound of meat, use about ½ cup of Korean BBQ Marinade. One full bottle will marinate 5 pounds of meat.
For the best flavor, marinate for at least 20-30 minutes. If you have time, marinate overnight for deeper flavor, otherwise simply mix the chopped steak with the marinade and proceed.

Prepare the filling

Heat the vegetable and sesame oil in a large frying pan or wok over medium-high heat. Add the marinated meat and stir fry until cooked through and caramelized. Use high heat to quickly sear and caramelize the meat.
Push the meat to one side and add the chopped veggies. Stir to bring the veggies up to temperature, then combine with the meat. Stir fry briefly, about 2-3 minutes, to retain some crunch in the vegetables.
Remove from heat and allow the mixture to cool completely.

Fill the egg rolls

On a flat, clean surface, lay out a few egg roll wrappers at a time. Brush all sides with water. This seals the edges when wrapping.
Place about 3 tablespoons of filling in one corner of the egg roll wrapper, then top with half a slice of American cheese. Roll tightly, folding in the sides and sealing the edges. Place the finished egg rolls on a plate and cover with a damp paper towel to prevent them from drying out.

Fry the egg rolls

Heat vegetable oil for frying to 350°F and fry egg rolls until wraps turn golden brown. Drain on a paper towel.

To serve

Slice the egg rolls diagonally, if desired, and serve with a bowl of queso dip. If desired, top the sliced egg rolls with a few tablespoons of queso and garnish with sesame seeds, chopped cilantro, and/or green onion.

Notes

See Recipe Note for Airfrying or Baking (Optional): Brush the egg rolls with oil and bake in a 375°F oven, turning halfway through, until golden brown. Alternatively, air fry according to your air fryer’s instructions.

Nutrition