Grilled Cheesesteak Egg Rolls (Pennsylvania Style) | Arteflame

Introduction

There is nothing quite like the sound of that first crunch—a golden, blistered shell shattering to reveal a steaming core of tender shaved ribeye and molten provolone. These Grilled Philly Cheesesteak Egg Rolls are the ultimate mashup of street food comfort and backyard BBQ finesse. Whether it’s a crisp autumn game day or a casual Friday night with friends, the aroma of sizzling onions and searing steak instantly sets a festive mood that demands a cold drink in hand.

Why This Recipe is a Game Changer

What makes this recipe truly special is the method. By using your Arteflame’s flat cooktop, you bypass the mess of a deep fryer while still achieving that crave-worthy texture. The high heat sears the steak perfectly before shallow-frying the wrappers in the flavorful beef juices and oil. It is a fun, hands-on appetizer that turns the classic messy sandwich into a portable, dipping-friendly bite that is surprisingly easy to pull off for a crowd.

Kitchen Wisdom for the Perfect Crunch

• Cool Your Filling: Never fill a wrapper with hot meat! Let the steak and cheese mixture cool to room temperature first to prevent the wrapper from getting soggy and tearing.
• Seal Tightly: Use a little egg wash on the corners and roll them tight to ensure no cheese leaks out onto the hot grill surface.
• Keep it Moving: The flat top gets hot! Rotate the egg rolls frequently to ensure an even, golden-brown blister on all sides without burning.

Make It Your Own

Versatility is key here. If you prefer poultry, swap the beef for thinly sliced chicken thighs for a lighter twist. For a vegetarian option, savory cremini mushrooms make a fantastic meat substitute that stands up well to the high heat of the grill.

Ingredients

The Filling

• 1 lb Ribeye steak, shaved or very thinly sliced
• 1 large sweet onion, finely diced
• 1 green bell pepper, finely diced (optional, but recommended for color and crunch)
• 8-10 slices of Provolone cheese (mild)
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 2 tbsp vegetable oil or beef tallow (for sautéing)

The Wrappers and Assembly

• 1 package Egg Roll wrappers (large size)
• 1 large egg, beaten (for sealing the rolls)
• 1/2 cup Vegetable oil or Canola oil (for shallow frying on the grill)
• Small bowl of water

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a fire in the center using charcoal or wood. Allow it to burn down until the center grate is extremely hot (over 800°F) and the outer flat top griddle reaches a steady cooking temperature.
2. Clean the flat cooktop surface with a scraper and apply a thin layer of oil to season it before you begin cooking.

Step 2: Sauté the Veggies and Steak

1. Drizzle a tablespoon of oil onto the flat top surface. Toss the diced onions and green peppers onto the medium-heat zone of the grill. Cook them until the onions are translucent and slightly caramelized.
2. Move the veggies to a cooler zone. Add the shaved ribeye to the hotter section of the flat top. Use your spatula to chop and separate the meat as it sears, ensuring it cooks quickly and evenly.
3. Season the meat generously with salt, pepper, and Worcestershire sauce. Once browned, mix the caramelized veggies back into the steak.

Step 3: Melt the Cheese

1. Arrange the steak and veggie mixture into a rectangular shape on the grill roughly the size of your filling needs.
2. Lay the provolone cheese slices directly on top of the hot meat mixture. Let it sit for 30-60 seconds until fully melted and gooey.
3. Using your spatula, mix the cheese thoroughly into the meat so every bite is cheesy. Remove the mixture from the grill and let it cool slightly (this prevents the wrapper from tearing).

Step 4: Assemble the Egg Rolls

1. Lay an egg roll wrapper flat on a clean surface with a corner pointing toward you (diamond shape).
2. Place roughly 2-3 tablespoons of the cheesy steak filling in the center of the wrapper.
3. Fold the bottom corner up over the filling. Fold the left and right corners in toward the center.
4. Brush the top remaining corner with the beaten egg wash. Roll the wrapper up tightly to seal it completely. Repeat for all rolls.

Step 5: Shallow Fry on the Flat Top

1. Pour the 1/2 cup of vegetable oil onto a flat section of the grill (use a grill ring or ensure the grill is level so oil pools slightly, or simply brush the surface generously).
2. Place the egg rolls seam-side down on the hot oiled surface. Cook for 2-3 minutes per side, rotating them until they are blistered and golden brown on all sides.
3. Remove from the grill and let them drain on a wire rack or paper towel for a minute before serving.

Tips

The secret to a perfect Philly Cheesesteak Egg Roll lies in temperature management and moisture control. First, ensure your filling isn't soaking wet; if the steak and onions release too much liquid, drain them slightly before mixing in the cheese, otherwise, your wrappers will get soggy and burst during frying. Second, letting the filling cool down to room temperature before rolling is crucial. Hot steam trapped inside a raw wrapper can cause it to disintegrate before it hits the grill.

When cooking on the flat top, keep the oil moving. You don't need a deep pool of oil; the radiant heat of the Arteflame combined with a generous coating of oil will crisp the skin beautifully. Keep a close eye on them, as egg roll wrappers can go from golden to burnt very quickly on a high-heat surface. Serve them immediately while the cheese is still molten for the best experience.

Variations

While the classic steak and provolone combination is a winner, these egg rolls are incredibly versatile. You can adapt the filling to suit different dietary preferences or flavor profiles. If you want to switch things up for a party, try making a mixed platter with a few different fillings. Just be sure to mark them somehow so guests know what they are biting into. Here are a few popular twists on the classic recipe:

• Chicken Cheesesteak: Swap the ribeye for finely chopped chicken breast or thighs and use American cheese for a creamier texture.
• Spicy Kick: Add chopped cherry peppers or jalapeños to the onion mix and use Pepper Jack cheese instead of Provolone.
• Pizza Steak Rolls: Stir in a few tablespoons of marinara sauce into the meat mixture and use Mozzarella cheese.
• Breakfast Rolls: Add scrambled eggs to the steak mixture for a hearty brunch appetizer.
• Mushroom Swiss: Sauté cremini mushrooms with the onions and swap the cheese for Swiss.

Best pairings

These egg rolls are rich and savory, so they pair best with sides and drinks that can cut through the fat or complement the salty, cheesy flavors. Since they are finger foods, dipping sauces are non-negotiable. A spicy ketchup, marinara, or a homemade cheese whiz sauce are traditional favorites. If you want to elevate the dish, try a horseradish cream sauce or a garlic aioli to add a zesty punch.

For beverages, you can't go wrong with a cold beer. A crisp lager or a hoppy IPA works wonders to cleanse the palate between bites. If you prefer wine, a bold Zinfandel or a Syrah stands up well to the ribeye. For a non-alcoholic option, a classic root beer or a sharp ginger beer provides a sweet and spicy contrast that highlights the savory notes of the steak.

Conclusion

Mastering these Grilled Philly Cheesesteak Egg Rolls on your Arteflame serves as a testament to the versatility of flat-top grilling. You have successfully taken a messy, two-handed sandwich and transformed it into a crisp, elegant, and shareable bite without losing any of the soul of the original dish. The combination of the smoke-kissed steak, the sweetness of the onions, and the crunch of the fried wrapper is a texture lover's dream.

Next time you are planning a cookout, skip the standard chips and dip. Throw these rolls on the grill and watch them become the centerpiece of the conversation. They are fun to make, easy to eat, and impossible to resist. Fire up the grill, gather your ingredients, and enjoy the ultimate fusion of Philadelphia tradition and backyard barbecue innovation.