Philly Cheesesteak Egg Rolls

2/3 cup chopped sweet onion
Olive oil
9 ounces of thinly sliced steak (we used Steak-Umms, but any steak sliced thinly will work)
Salt and pepper
1/2 cup cheese sauce, such as Kraft Cheez Whiz
4-6 egg roll wrappers

In a large pan, add the chopped onion and a splash of oil, and sauté the onions on medium-low heat for about 10 minutes. Once the onions are softened, set them to the side of the pan (out of the direct heat), add another splash of olive oil, and add the steak to the pan. Season the steak with salt and pepper, then cover the pan with the lid, and cook the steak until it’s cooked through, about 5 minutes. Once the steak is cooked, turn off the heat, and add the cheese sauce, mixing it with the onions and steak.

Add about 3 tablespoons of the steak mixture to the center of each egg roll wrapper. Fold the egg roll wrapper in from the sides, then fold the bottom of the wrapper over the mixture, and roll it to form the egg roll. Repeat for the remaining egg rolls.

Coat the egg rolls in olive oil, and either cook them in a pan on medium heat for about 60 seconds per side or until each side is golden brown, or cook them in the air fryer at 350 for about 10 minutes, flipping them halfway through.

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