Cheese Steak Egg Rolls

Difficulty Level

Cook Time


  • 1 cup Peanut Oil
  • 12 Egg Roll Skins
  • 1 Egg Wash (1 egg & 1 tablespoon water)
  • 1 TBSP Olive Oil
  • 1 TSP Garlic, minced
  • 1/2 cup Onion, small dice
  • 1/2 cup Red Bell Pepper, small dice
  • 1/2 cup Green Bell Pepper, small dice
  • 3 cups Dietz & Watson Angus Roast Beef, thinly sliced, then diced
  • 1 cup Dietz & Watson Picante Provolone Cheese, shredded
  • 1 bottle Dietz & Watson Horseradish Sauce (1oz portion)


  1. 1 Mix egg and water together, in a small bowl, for egg wash
  2. 2 In a Sauté pan over medium-high heat, add olive oil, garlic, onion, and peppers and cook for about 5 minutes. Remove from heat and cool
  3. 3 Add roast beef and cheese and mix thoroughly
  4. 4 Scoop out 3 ounces of mixture. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash
  5. 5 Place on a sheet covered by Plastic Wrap. Don’t let them touch. Cover and freeze
  6. 6 Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding, cook until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter
  7. 7 Serve hot