By This Philly Cheesesteak Egg Rolls with White Queso Dip balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Philly Cheesesteak Egg Rolls with White Queso Dip captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Philly Cheesesteak Egg Rolls with White Queso Dip becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
PREPARATION STEPS
Prepare the Cheesesteak Filling:
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and green bell pepper, cooking until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute.
Add the thinly sliced ribeye steak, beef broth, dried oregano, salt, and black pepper. Cook until the steak is browned and cooked through, about 5 minutes.
Remove from heat and stir in the provolone and sharp cheddar cheese until melted. Set aside to cool.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the cheesesteak filling in the center of the wrapper.
Brush the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.
Fry the Egg Rolls:
In a large pot or deep fryer, heat vegetable oil over medium-high heat. Once hot, carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the White Queso Dip:
In a medium saucepan over low heat, combine the softened cream cheese and milk, stirring until smooth.
Add the shredded Monterey Jack cheese, shredded cheddar cheese, chopped green chiles (if using), lime juice, cumin, garlic powder, and cayenne pepper (if using). Stir until the cheese is melted and the dip is creamy.
Serve:
Serve the crispy Philly cheesesteak egg rolls hot with the white queso dip on the side. Enjoy this delicious and cheesy treat!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
