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A Philly Cheese Steak Egg Roll is pulled apart, exposing stringy cheese.

Philly Cheesesteak Egg Rolls with Au Jus Sauce

Sea Salt Savorings
These Philly cheese steak egg rolls are stuffed with roast beef, provolone, and mozarella cheese, then deep fried to crispy perfection! A delicious and easy au jus sauce compliments these egg rolls perfectly!
5 from 32 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6
Calories 506 kcal

Equipment

  • Heavy bottom pot
  • Thermometer
  • Pan
  • Sharp knife
  • Mixing Bowl

Ingredients
  

  • 1/2 lb deli roast beef (rare) sliced thin, then diced
  • 1/2 red onion diced
  • 2 tbsp worcestershire sauce
  • 1/2 lb provolone cheese sliced thin
  • 1 cup mozarella cheese shredded
  • 1 package of egg roll wraps
  • 3 tbsp water (placed in a bowl- to seal the rolls)
  • frying oil

Au Jus Sauce

  • 2 tbsp butter
  • 1 tbsp all purpose flour
  • 3 tbsp dry red wine
  • 1 cup water
  • 1 beef boullion cube
  • 1/2 tbsp worcestershire sauce

Instructions
 

  • Saute the onion and roast beef. Place a medium pan over medium heat and add the olive oil. Once the pan is hot, sauté the onion for 2 minutes. Toss in the diced roast beef, using a spatula to separate the pieces. Cook for 3 minutes, or until the roast beef is browned. Remove the mixture from the pan and place in a mixing bowl.
  • Stuff the egg rolls. Place a few pieces of diced provolne cheese in the center of the egg roll wrap. Place a heaping tablespoon (or two) ontop of the cheese, then sprinkle with a tablespoon of mazarella cheese, and top with a few more peices of provolone. Roll the egg wrap by grabbing the bottom corner and fold upwards over the filling. Tuck the sides of the wrap and place over the center of it, so it looks like an envalope. Roll the egg roll into a sphere shape, then seal the edges with a little bit of water.
  • Deep fry the rolls. Heat 2-3 inches of frying oil in a heavy bottom pot. Use a thermometer and make sure the oil is heated to 350-375 degrees. Place two egg rolls in the oil at a time, and cook for 2-5 minutes, until they are crispy and browned. Use a slotted spoon to remove them, and place them on a paper towel lined baking sheet.
  • Make the au jus sauce, then serve. Melt the butter in a pan over medium heat. Add the flour and stir to form a paste. Add the red wine and whisk to incorporate. Allow the red wine to cook for 2 minutes, then add the water and beef boullion, crushing the beef bullion cube to help combine it. Allow the mixture to cook and thicken for 3 more minutes. Place the sauce in a serving bowl, and serve with the egg rolls. Mangia!

Notes

TO BAKE:
Preheat the oven to 450 degrees. Place the egg rolls on a parchment paper lined baking sheet. You can quickly spray all sides of the egg rolls with cooking spray or use a pastry brush and brush all sides with coconut or olive oil. Place in the oven and bake for 10 minutes, then flip them and bake for another 5 minutes. Serve!

Nutrition

Calories: 506kcalCarbohydrates: 48gProtein: 30gFat: 21gSaturated Fat: 12gCholesterol: 79mgSodium: 1552mgPotassium: 304mgFiber: 2gSugar: 2gVitamin A: 588IUVitamin C: 19mgCalcium: 529mgIron: 4mg

Nutrition values are estimates, for exact values consult a nutritionist.

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