Steak, Egg, and Cheese Egg Rolls

Directions

1. Heat oil and butter in a non-stick skillet over medium heat. Add the steak and cook, stirring occasionally, until browned, about 3–4 minutes. Season with onion powder, garlic salt, and black pepper. Remove steak from skillet and set aside.
2. Wipe out the skillet and pour in the beaten eggs. Let them begin setting for a few moments, then gently push with a spatula to form large soft curds. Add kosher salt and cook until no liquid remains. Remove from heat and set aside.
3. On a clean work surface, lay out one egg roll wrapper at a time. Place about 2 tbsp of shredded cheese, 2 tbsp cooked steak, and 2 tbsp scrambled eggs in the center.
4. Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly and press edges to seal. Repeat with remaining wrappers and filling.
5. Frying Method: Heat 2–3 inches of canola oil in a deep pot to 365°F (185°C). Fry egg rolls in batches, turning occasionally, until golden brown, about 3 minutes. Drain on paper towels.
6. Air Fryer Method: Place egg rolls in the basket, spray tops with cooking spray, and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
7. Baking Method: Preheat oven to 375°F (190°C), line a baking sheet with parchment, brush tops with oil or spray, and bake 20–25 minutes, flipping halfway, until golden brown.
8. Serve warm with your choice of dipping sauces.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes (plus frying/baking)
• Total Time: 35–45 minutes
• Servings: 12 egg rolls
• Difficulty: Medium

Variations & Substitutions

• Use chicken, bacon, or sausage instead of steak for different flavors.
• Swap cheddar cheese for mozzarella or pepper jack for variation.
• Add sautéed onions or peppers for extra texture and taste.

Serving Suggestions