Isn’t this the perfect little indulgence for a blog near Philly? Cheesesteak eggrolls are a fun twist on a classic. I grew up outside Cleveland and we ate Steak-umms as kids, which some Philadelphians might consider sacrilege. Still, those thin sandwiches were a favorite: an easy, tasty meal straight from the freezer.

We first tried cheesesteak eggrolls as an appetizer at a nearby restaurant and they quickly became one of our favorite menu items. Initially an order came with two eggrolls and my husband and I would split them. Over time the kids discovered them and everyone wanted more, so I decided to recreate them at home. Having rolled countless eggrolls with my dad over the years, I figured this would be straightforward.

Everyone in Philly has their favorite cheesesteak — Pat’s, Geno’s, Jim’s and Tony Luke’s are well-known, but many local spots have devoted followings. We like a small pizza shop in our old neighborhood. Cheesesteaks are a splurge, so when we go for one we want it to be worth the drive. A mediocre cheesesteak is a disappointing splurge.

These eggrolls are a semi-splurge: they’re deep-fried, which we only do occasionally. They’re smaller than a full cheesesteak, so portion control helps — though they’re so good you might eat more than intended. I also have a baked Southwestern eggroll recipe that’s vegetarian and made often, but for cheesesteak eggrolls frying really is the best method. When you bite through a hot crispy wrapper and find tender steak, melted cheese and caramelized onions, you’ll agree it was worth it.

The filling is simple: steak, cheese and onions. Everything is cooked and cooled before rolling. I brown the onions until they have some deep golden edges to add flavor, and chop them finely so there are no long, stringy pieces in each bite. Use thinly shaved steak — if you can’t find it ask your butcher to slice it thin. I flash-fry the beef in batches in the same pan used for onions, taking care not to overcook the meat. I cook it quickly so some pink remains, since the eggrolls will finish cooking in the fryer. Once the meat is cooked, I run a knife through it in one direction to break it into bite-size pieces for easier filling.

American cheese works well here because it melts smoothly and complements the steak without overpowering it. I quarter the slices and place a thin amount of cheese both beneath and atop the meat so it melts evenly. Too much cheese can dominate the filling, so smaller amounts create a balanced bite and a tidy roll.

These eggrolls make a great appetizer, but they can also be a main course. For a dinner, pair them with plenty of vegetables to balance the indulgence; two eggrolls were filling for me. As an appetizer, cut them diagonally and arrange them on a platter with dips.

For dipping, I like ketchup and a creamy horseradish sauce. On a plate I often dip a bite in both sauces for contrast. You could also use spicy ketchup, mustard-based dips, or skip the dip entirely — but where’s the fun in that?

Why splurge on cheesesteak eggrolls if you’re not going to enjoy the experience? The mix of textures and flavors — crispy wrapper, savory beef, melty cheese and sweet browned onions — makes these a memorable treat worth making at home.

Cheesesteak Eggrolls

These make a fantastic appetizer. Slice them diagonally in half for smaller servings, then prop them up on each other for a nice presentation.

Ingredients

For the eggrolls:

3 cups chopped onion
olive oil
10-11 thin slices of American cheese, quartered
2 pounds shaved steak
1 package egg roll wrappers, about 21 wrappers
salt and pepper
water for wrapping
peanut, corn or canola oil for deep frying

For the horseradish sauce:

1/2 cup sour cream (light optional)
2 tablespoons prepared horseradish, slightly drained
dash of Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard
ketchup for dipping

Instructions

Heat oil to 350°F in a heavy pot or deep fryer. If using a pot, choose one deep enough to hold about three inches of oil without filling more than half the pot. Use a thermometer to monitor temperature.
In a large frying pan, cook the chopped onions in about a tablespoon of olive oil until they develop deep golden edges. Season with salt and pepper. Remove and set aside to cool.
In the same pan, add a little olive oil and flash-fry the shaved steak in batches so the pan isn’t overcrowded. Each batch should brown quickly while remaining slightly pink in the center. Season each batch with salt and pepper.
Transfer cooked meat to a cutting board and run a knife through it in one direction to break larger pieces into bite-size portions for easier filling.
Allow the fillings to cool while you prepare the horseradish sauce.
Make the horseradish sauce by combining sour cream, horseradish, Worcestershire, salt, sugar and Dijon. Taste and adjust seasoning, then refrigerate until serving.
Prepare a work area for assembly: a sheet of foil or waxed paper, a small bowl of water and a brush or spoon to moisten wrappers.
Place a wrapper on the work surface with corners pointing up and down. Brush the top two sides lightly with water.
Place a quartered slice of cheese on the bottom third of the wrapper. Add about 1/4 cup of steak on top of the cheese, a spoonful of fried onions, then another quarter slice of cheese.
Bring the bottom corner up and over the filling, pulling back slightly to tighten the roll. Tuck in any stray filling.
Fold and flatten the wrapper sides over the filling, brush edges with water, and finish rolling to seal.
Ensure the oil is at 350°F and fry eggrolls in batches without overcrowding. Fry until golden brown — about 2-3 minutes if oil is at the correct temperature — so the wrapper is crisp and the filling is heated through. Let oil return to 350°F before frying the next batch.
Drain finished eggrolls upright on a strainer over a heat-safe bowl to remove excess oil.
Serve warm with horseradish sauce and ketchup for dipping.

Notes

* Use an oil with a high smoke point for deep frying (peanut, canola or vegetable oil). Avoid most olive oils for frying.

* Trader Joe’s shaved beef or very thinly sliced ribeye are good options for the steak. Ask your butcher to shave the meat if needed.

* Eggrolls can be refrigerated for up to three days or frozen for longer storage. Reheat in a 375°F oven until the wrapper crisps, turning once halfway through. If frozen, thaw in the refrigerator before reheating for best results.