Steak Egg and Cheese Egg Rolls
Steak Egg and Cheese Egg Rolls are an irresistible blend of savory steak, scrambled eggs, and sharp cheddar cheese in a crispy, delicious egg roll. They can be enjoyed as a delightful breakfast or brunch option, a savory snack, or even a unique appetizer for any occasion! And they can be made ahead of time as well as made in an air fryer!
Prep Time25minutes mins
Cook Time5minutes mins
Total Time30minutes mins
Course: Breakfast
Keyword: Steak Egg and Cheese Egg Rolls
Servings: 12 egg rolls
Calories: 426kcal
Ingredients
1 tablespoon canola oil
1 tablespoon unsalted butter
1 pound sirloin steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic salt
½ teaspoon black pepper
10 large eggs, beaten
½ teaspoon kosher salt
1 ½ cups (169.5 g) sharp cheddar cheese, finely shredded, divided
12 egg roll wrappers
canola oil, for frying
Optional Dipping Sauces
salsa
hot sauce
garlic chili oil
Instructions:
To a non-stick skillet over medium heat, add oil and butter. Once hot, add the steak and cook, stirring occasionally until browned, about 3-4 minutes. Season with onion powder, garlic salt, and pepper.
Remove the steak from the skillet and set it on a plate, tenting to keep warm. Then, wipe out the skillet.
Into the same skillet you cooked the steak, over medium heat, pour the beaten eggs. When the skillet is hot, allow the eggs to begin setting for a moment, and then gently push them across the pan with a spatula, forming large soft curds. Add salt. Continue cooking the eggs until thickened and no visible liquid egg remains. Avoid constant stirring. Remove from heat and set aside.
On a clean work surface, lay out the egg roll wrappers. Working with one wrapper at a time, add 2 tablespoons shredded cheese, 2 tablespoons cooked steak, and about 2 tablespoons scrambled eggs.
To roll, lightly wet the edges of the wrapper with water. Fold up the bottom corner over the filling and roll it once. Fold in the right and left corners of the wrapper to the center, lightly pressing to seal. If needed, moisten the edges and corners with more water to help the wrapper stay folded. Continue rolling until the filling is fully wrapped inside the egg roll. Press to seal the edges.
Frying In Oil*
To a deep pot, add 2-3 inches of canola oil. Heat the oil to 365°F.
Working in batches of 3 or 4, fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, about 3 minutes. Remove from oil and drain on paper towels. Before frying each batch of egg rolls, check that the temperature of the oil is back at 365°F.
Allow the egg rolls to cool slightly and serve warm with optional dipping sauces.
Notes
*Air Fryer Egg Roll Instructions:
Place the egg rolls into the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches.
Spray the tops of the egg rolls with cooking spray. Air fry at 375°F for 8-10 minutes, or until golden brown and crispy, flipping halfway.
Serve with dipping sauces.
*Baking Egg Rolls in the Oven
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Place the egg rolls onto the lined baking sheet and spray the tops of the egg rolls with cooking spray (or brush the tops with oil).
Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through cooking.
Serve with dipping sauces.
