Pennsylvania Grilled Cheesesteak Egg Rolls

Introduction

Pennsylvania Grilled Cheesesteak Egg Rolls made on the Arteflame capture everything we love about Pennsylvania’s most famous sandwich, wrapped in a crispy golden shell. By using the ultra-hot center grate to reverse sear the beef and finishing everything on the flat top, you achieve unbeatable texture, flavor, and that perfect bite every time—all without leaving your backyard grill.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 small onion, finely chopped
• 1 small green bell pepper, diced
• 4 slices provolone cheese
• 1 tbsp unsalted butter
• 8 egg roll wrappers
• Salt and pepper to taste
• 1 egg (for sealing egg rolls)
• Vegetable oil (for lighting the grill)
• Firewood

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and let the fire build for about 20 minutes until the grill reaches searing temperature.

Step 2: Sear the Steak

1. Place the ribeye slices onto the center grill grate to sear at over 1,000°F for about 45 seconds per side.
2. Move the steak to the flat cooktop to finish cooking until internal temperature is 125°F for medium rare (remove when at 110°F).
3. Season generously with salt and pepper.

Step 3: Sauté Peppers and Onions

1. Add butter directly onto the flat top griddle near the center heat zone.
2. Place chopped onions and green bell peppers on the griddle and sauté until tender and caramelized (about 5 minutes).

Step 4: Mix the Filling

1. Chop the seared ribeye into small pieces.
2. Combine steak, sautéed veggies, and torn provolone cheese on the griddle. Allow cheese to melt into mixture, stirring gently.

Step 5: Assemble the Egg Rolls

1. Lay out the egg roll wrappers on a flat surface.
2. Spoon about 2 tbsp of the mixture into the center of each wrapper.
3. Brush edges with a beaten egg, roll tightly, and seal.

Step 6: Grill the Egg Rolls

1. Place the egg rolls on the flat top griddle near the edge where the heat is medium to high.
2. Rotate frequently until all sides are golden brown and crispy, about 5–7 minutes total.

Tips

• Use thinly sliced ribeye for best results—the faster it sears, the juicier it stays.
• Cook egg rolls on the outer edge of the Arteflame cooktop for a perfect golden texture without burning.
• Always remove steak from grill 15°F before your target temp to account for carry-over cooking.
• Don’t skip on butter—it adds richness that olive oil can't match on the griddle.

Variations

1. Spicy Jalapeño Cheesesteak: Add chopped jalapeños and pepper jack cheese for a spicy kick.
2. Mushroom Swiss Cheesesteak: Swap bell peppers for sautéed mushrooms and use Swiss cheese for a rich, earthy flavor.
3. BBQ Bacon Cheesesteak: Add crispy bacon bits and a light drizzle of BBQ sauce to the filling.
4. Chicken Cheesesteak Rolls: Use thin sliced grilled chicken breast instead of ribeye for a lighter version.
5. Philly Pizza Egg Rolls: Add a spoon of marinara and a sprinkle of mozzarella along with the steak for pizza-inspired fusion.

Best pairings

• Spicy mustard dipping sauce
• Garlic parmesan fries (made on the Arteflame flat top!)
• Classic root beer or a cold Pennsylvania lager
• Grilled corn on the cob
• Grilled onions with balsamic drizzle

Conclusion

Grilled Cheesesteak Egg Rolls made on the Arteflame capture everything we love about Pennsylvania’s most famous sandwich, wrapped in a crispy golden shell. By using the ultra-hot center grate to reverse sear the beef and finishing everything on the flat top, you achieve unbeatable texture, flavor, and that perfect bite every time—all without leaving your backyard grill.