Philly Cheesesteak Egg Rolls Recipe (2024)

FAQs

What rolls do they use in Philly for cheesesteaks? ›

The original Philly Cheesesteak include shaved beef, onions, and a hoagie roll. After a while, provolone cheese was added so the most traditional version of a Philly cheesesteak include shaved beef, onions, and cheese on a hoagie roll.

For an authentic taste of Philly cheesesteak goodness, you're better off trying to recreate the classic recipe at home. In addition to rolls, cheese, onions, and steak, there is one secret ingredient that's sprinkled on both the meat and the bread that can really take the taste over the top: garlic.

Without thawing them first, place your frozen egg rolls into the hot oil, being sure not to overcrowd the pot. Fry for about 3 to 5 minutes.

The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.

The rolls for Philly cheesesteaks almost always come from Amoroso's Bakery.

Pat's King of Steaks: Pat's King of Steaks, located in South Philadelphia, is often credited with inventing the Philly cheesesteak in the 1930s. They claim to be the "original" and have a long-standing rivalry with another famous cheesesteak establishment, Geno's Steaks, which is located just across the street.

Although the original cheesesteak started with steak, onions, and provolone, we now consider provolone and Cheez Whiz sandwiches as classic cheesesteaks. Same with green peppers – some cheesesteak lovers can't live without them.

Cheese - Use either mild provolone cheese, white American cheese, or melted Cheez Whiz for a classic Philly Cheesesteak flavor. Rolls - Use sliced hoagie rolls for these luxurious sandwiches. Butter - Salted butter is best to make garlic butter, as it will enhance the flavor.

The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer.

I've purchased store bought egg rolls before and baked them in the oven. Honestly, the results were hit or miss, but cooking them in the air fryer has been a total game changer. Air frying egg rolls is quicker than baking or deep frying, and you still get the flavor you expect from restaurant egg rolls.

Do you thaw frozen egg rolls before frying? ›

Yes, you can fry frozen egg rolls without thawing them. In fact, frying them from a frozen state can help them maintain their shape and prevent them from becoming soggy. What type of oil should I use for frying frozen egg rolls? It is recommended to use vegetable or canola oil for frying frozen egg rolls.

But if you need to roll them more than a day in advance, I recommend freezing them. Freezing: You can make and assemble the egg rolls without frying them and freeze them right away. Just place each egg roll in a single layer in a large gallon-size ziploc freezer safe bag as they are made.

Local stories in the state say that the cheesesteak was first created in 1930 by a hot dog vendor named Pat Olivieri in South Philly. The man was looking to improve his own lunches by cooking them on-site, so he decided to grill some sliced beef on his grill to make a sandwich using an Italian roll of bread.

Crafted with premium steak, grilled onions, American cheese, mushrooms, bell peppers, provolone cheese, light mayo on our fresh-baked bread.

The Philly cheesesteak sandwich is named after Philadelphia, the city where it originated in the 1930s. The sandwich was created by Pat Olivieri, a hot dog vendor in South Philadelphia who decided to grill some beef and put it on an Italian roll.

Geno's acknowledges that any authentic cheesesteak will be housed by an Italian roll that is soft on the inside and has a soft crust on top.

“It's an italian roll that is soft on the inside and has a soft crust on the top. It's like a soft pillow. You put the meat inside and it holds it all together.” Geno's Steaks gets their bread from Liscio's and even has their own special roll.

Geno's and Pat's use Aversa and Liscio's, respectively, but recently, they have used the same rolls. The only distinct difference is the meat, but not how it tastes. Pat's cooks and serves its beef in thin slices, while Geno's chops the slices into small cubes.

Think like Penn Station or Great Steak & Potato kinds of rolls. You know, the rolls that are soft and pillowy around the meat on the inside, but also has that awesome chewy crust on the outside and doesn't get soggy and fall apart.