I’m a Philly girl. Living in a Baltimore world. I’ve been living in Maryland for the last 16 years and you would think by now I would have adapted to my environment and embrace crabs, Old Bay seasoning, the Ravens and the Orioles. Well, I defiantly like crabs, and was eating them long before I moved down here. While I enjoy a game at Camden Yards (it’s such a great ballpark), the Phillies have my heart. As do my Super Bowl champion Eagles. When I get to Philly for a concert or a game, I always get my favorite cheesesteak from Tony Lukes, and I tell anyone who visits Philly that is where they should go. In some respects, it’s a good thing I don’t get to Philly that often anymore. Cheesesteaks are dangerous, my friends. Greasy meat, fatty cheese on a huge roll. I love every bite. I certainly can’t have them very often, it’s a special-maybe once or twice a year thing.
I racked my brain and thought about how I can satisfy my cheesesteak craving and I think I nailed it. I give you the Philly Cheesesteak Egg Roll.
I was wondering around Trader Joes this afternoon and picked up a pack of shaved steak from the meat section. I looked at the stats on the back and was like, hmmm…this is really not that bad. High protein, no sugar and relatively low saturated fat.
I have seen Philly cheesesteak egg rolls at restaurants as appetizers. While, certainly smaller than cheesesteak, those babies are usually deep fried for their crispy exterior. There has to be a better way. So I busted out my Air Fryer.
Making the egg rolls is pretty easy and require very few ingredients, like a really Philly cheesesteak. Meat, sautéed onions and cheese. That’s it. Don’t start throwing peppers, mushrooms, tomato, lettuce, etc. That is not Philly style. I know you are looking at the cheese and saying “what the hell is that orange shelf stable processed cheese?” Trust me on this. True Philly Cheesesteak fans get the their steaks with cheese wiz. That disgusting, gloopy, salty cheese. But the way that cheese marries with the meat, it’s amazing. If you really can’t bring yourself to use it, provolone is a nice cheese to use as well. But seriously, use the wiz, or in this case Velveeta.
Chop up your onion finely and through it in your saute pan that has a couple teaspoons of oil heating up. Get them nice and golden brown.
While the onions are getting golden, I take the meat and tear it into bite size pieces. The meat will generally be in thin sheets. Thats all fine and good for a sandwich, but you want the meat in smaller pieces for an egg roll.
Add the meat to the onions and brow up the meat so it’s no longer pink.
I visually divide up the meat into 8 equal sections.
To make the egg rolls is pretty easy, but there are steps involved. You want to put your egg roll wrap in front of you in a diamond shape. Brush the egg wash (think food glue) around the perimeter. Put a half slice of cheese across the wrap. Put an 8th of the meat on the cheese.
Time to assemble! It’s origami time. Fold the 2 sides in. Fold the bottom up. It looks like an envelope, right? Now don’t fold the top over. What you want to do is start rolling from the bottom, fairly snuggly, until you reach the point at the top. Tuck it under and you have an egg roll. You want to be careful that the wrapper stays in tack. If any of the filling is exposed, that can make your egg roll spring a leak during the cooking process.
Use an oil spritz bottle and spritz your egg rolls lightly. Preheat the air fryer and then lightly spritz the bottom basket. I put 4 in at a time..give them room to get all crispy. Set your air fryer for 390 degrees for 10 minutes. After 5 minutes flip them over.
Repeat with the other batch of 4 and you have an amazing appetizer that can satisfy a Philly craving. Oh, and if you follow Weight Watchers? These babies come out to 4 SPs each!
Philly Cheesesteak Egg Rolls
- 1 lb. shaved steak (cut into bite size pieces)
- 1 small to medium onion (diced small)
- 4 slices of Velveeta cheese (cut each slice in half to make 8 pieces)
- 2 tsp. olive oil
- 8 egg roll wrappers (usually found in the produce section of your supermarket)
- one egg (beaten with a teaspoon of water)
- ketchup for serving
Heat a large skillet on medium high heat and add the olive oil. Add the onions and saute till golden brown. Add the meat to the onions and cook until there is no pink showing.
Remove from the heat and create 8 equal portions of the meat/onion mixture.
Lay your egg roll wrapper like a diamond, and brush the edges with the egg wash, and lay a strip of cheese horizontally across the wrapper.
Put a section of meat across the cheese. Don’t overfill the egg roll.
Fold the side corners in towards the middle and then fold the bottom corner up. Using your fingers snuggly roll the egg roll upward and until you reach the top and tuck the top point under. Repeat with the other 7 wraps to make 8 egg rolls.
Spritz your preheated air fryer with oil and lightly spritz the egg rolls. Put 4 in the basket and cook at 390 degrees for 10 minutes. After 5 minutes of cooking, open the air fryer and flip the egg rolls and continuing cooking until they are done. They will be brown and crispy.
Serve them up with some ketchup for dipping.