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TGI Fridays Philly cheesesteak egg rolls sliced on the diagonal and stacked on a white plate with creamy horseradish dipping sauce

TGI Fridays Philly Cheesesteak Egg Rolls (Copycat)

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Author: Laurie Fleming
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 10 Servings

Description

Crispy egg rolls stuffed with shaved steak, caramelized onions and peppers, and melted provolone, served with creamy horseradish dipping sauce. A copycat of the TGI Fridays appetizer, with fry, air fryer, and oven instructions.

Ingredients 

Egg Rolls

  • 1 lb shaved steak, ribeye or sirloin, roughly chopped
  • 2 tablespoons neutral oil, divided
  • 1 medium yellow onion, diced small
  • 1 green bell pepper, diced small
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons cream cheese, softened
  • 6 slices provolone cheese, chopped
  • 10 egg roll wrappers
  • Oil for frying, or cooking spray for air frying

Creamy Horseradish Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 to 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Pinch of kosher salt

Instructions

  • Whisk all sauce ingredients together in a small bowl. Cover and refrigerate.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion and bell pepper with a pinch of salt for 8 to 10 minutes, until softened and golden. Transfer to a bowl.
  • Increase heat to medium-high, add the remaining oil, and cook the shaved steak 3 to 4 minutes, breaking it apart, until no pink remains. Season with Worcestershire, garlic powder, onion powder, salt, and pepper. Drain off excess liquid.
  • Return the vegetables to the pan, turn off the heat, and stir in the cream cheese until melted. Add the provolone and stir until just beginning to melt. Spread on a sheet pan and cool at least 15 minutes.
  • Place a wrapper in a diamond orientation. Add about 3 tablespoons of filling. Fold the bottom corner up and tuck, fold in the sides, moisten the top corner with water, and roll tightly to seal. Repeat with remaining wrappers.
  • Deep fry: 350°F for 3 to 4 minutes, turning once. Air fry: oil the rolls, 375°F for 8 to 10 minutes, flipping halfway. Bake: 425°F on a wire rack for 18 to 20 minutes, turning once.
  • Rest 2 minutes, slice on the diagonal, and serve hot with the horseradish sauce.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Notes

  • Cool the filling completely before rolling or the wrappers will tear.
  • Freeze uncooked rolls on a tray, then bag. Cook from frozen, adding 3 to 4 minutes.
  • Reheat leftovers in the air fryer at 350°F for 4 to 5 minutes.

Nutrition

Serving: 1ServingCalories: 309kcalCarbohydrates: 11gProtein: 14gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 49mgSodium: 462mgPotassium: 214mgFiber: 1gSugar: 1gVitamin A: 256IUVitamin C: 11mgCalcium: 113mgIron: 1mg