Philly Cheesesteak Egg Rolls With Shaved Wagyu Ribeye Beef
This is my favorite way to turn a Philly cheesesteak into a genuine appetizer instead of a whole sandwich. Shaved wagyu, sweet peppers, caramelized onions and melted provolone, all wrapped up and fried until the outside cracks like glass. They disappear fast at any gathering, and they hold together far better than you'd expect once you know the fold.
Also Read: Mouthwatering Bison Ribeye Cheesesteak Sandwich Recipe
Why Wagyu Ribeye Shaves So Well
Our Wagyu Beef Boneless Ribeye carries a beautiful marbling score between 5 and 8 on the Wagyu scale, which means it stays tender and flavorful even when sliced paper thin. That marbling renders quickly once it hits the pan, giving the beef filling a richness that a leaner cut simply can't match in this application.
Ingredients
(Makes about 10 to 12 egg rolls)
- 1.5 pounds Wagyu Beef Boneless Ribeye, thinly shaved
- 1 tablespoon tallow
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 ounces sliced provolone cheese
- 10 to 12 egg roll wrappers
- 1 egg, beaten, for sealing
- Tallow or other neutral oil, for frying
- Sea salt and freshly ground black pepper
Instructions
- Partially freeze the ribeye for about 30 minutes to firm it up, then shave it into very thin strips against the grain.
- Heat the tallow in a skillet over medium-high heat. Cook the peppers and onion until softened and lightly caramelized, about 8 minutes. Remove and set aside.
- In the same skillet, cook the shaved ribeye for 2 to 3 minutes, until just browned. Season with salt and pepper.
- Combine the peppers, onions and beef in a bowl and let the mixture cool slightly.
- Lay out an egg roll wrapper and place a portion of the filling near one corner, topped with a piece of provolone.
- Fold and roll according to the package instructions, sealing the final edge with the beaten egg.
- Heat about 2 inches of oil in a deep pot to 350 degrees Fahrenheit. Fry the egg rolls in batches for 3 to 4 minutes, until golden and crispy.
- Drain on a wire rack and serve hot.
Also Read: Recipe: Italian Beef Braciole With American Wagyu Beef
Where This Wagyu Actually Comes From
Wagyu genetics trace back to Japan, and that lineage is exactly what gives the breed its exceptional marbling. Our cattle are raised with ample space, a natural diet and a stress-free environment, with no added hormones and no antibiotics. It's a slower, more deliberate way of raising cattle, and it's a big part of why this filling tastes rich enough to need almost no extra seasoning.
A Note On Sealing The Egg Rolls
Don't overfill each wrapper. A generous but controlled amount of filling seals more reliably than an overstuffed one, and a properly sealed edge is what keeps the cheese from leaking out into the frying oil.
Reach Out To Our Helpful Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.
Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If game day appetizers are a regular thing in your house, our full wagyu beef collection is worth keeping stocked in the freezer.
Frequently Asked Questions
Can I bake these instead of frying them?
Yes, brush them lightly with oil and bake at 425 degrees Fahrenheit for about 15 to 18 minutes, flipping halfway, though the texture will be less crisp than frying.
How do I shave the ribeye thin enough without a meat slicer?
Partially freezing it first makes a real difference. About 30 minutes in the freezer firms the meat just enough to slice thin and even with a sharp knife.
Can I make these ahead of time and fry them later?
Yes, assemble the egg rolls and refrigerate them, covered, for up to a day before frying, or freeze them uncooked for up to a month.
Why did my egg rolls burst open while frying?
The seal likely wasn't tight enough, or the oil was too hot too quickly. Make sure the edges are well sealed with egg wash and fry at a steady 350 degrees Fahrenheit.
What's a good dipping sauce for these?
A warm cheese sauce or a simple garlic aioli both work well alongside the cheesesteak filling.
Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.