When you think of holiday appetizers, you might imagine classic hors d’oeuvres or finger foods. But why not shake things up this season with Philly Cheesesteak Egg Rolls with Cranberry Chutney? This dish combines the bold, savory flavors of a Philly cheesesteak—tender steak, sautéed onions, peppers, and melty cheese—all wrapped in a crispy egg roll shell. As if that weren’t enticing enough, these rolls are served with a tangy, homemade cranberry chutney, adding a festive and flavorful twist perfect for holiday gatherings.

These egg rolls are the perfect blend of comfort food and seasonal flair, making them a standout dish at any party or family dinner. Whether you’re hosting a holiday feast or looking for an appetizer that offers a little something different, this recipe delivers both taste and style.

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Ingredients:

For the Philly Cheesesteak Egg Rolls:

• 1 lb ribeye steak, thinly sliced (or deli-style roast beef)
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 medium red bell pepper, finely chopped
• 1 cup shredded provolone or mozzarella cheese
• 8-10 egg roll wrappers
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Oil for frying (vegetable or canola oil)

For the Cranberry Chutney:

• 1 cup fresh or frozen cranberries
• ½ cup sugar
• ¼ cup apple cider vinegar
• 1 small shallot, finely diced
• 1 tablespoon fresh ginger, grated
• 1 cinnamon stick
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ½ cup water

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Preparation:

Step 1: Prepare the Cranberry Chutney

In a small saucepan, combine the cranberries, sugar, apple cider vinegar, shallot, ginger, cinnamon stick, cloves, allspice, and water. Stir the ingredients and bring the mixture to a boil over medium heat.

Once it reaches a boil, reduce the heat and simmer for about 15 minutes, or until the cranberries burst and the chutney thickens. Remove from heat and let the chutney cool. Discard the cinnamon stick before serving. The chutney can be made ahead and stored in the fridge for up to a week.

Step 2: Cook the Steak and Vegetables

In a large skillet, heat olive oil and butter over medium-high heat. Add the onion and bell peppers, sautéing for about 5 minutes until they are softened and lightly browned. Season with garlic powder, onion powder, salt, and pepper.

Push the vegetables to the side of the skillet and add the thinly sliced ribeye steak (or deli-style roast beef). Cook for 4-5 minutes, stirring occasionally until the steak is browned. Mix the vegetables and steak together, then stir in the Worcestershire sauce for extra flavor. Remove the skillet from heat and allow the filling to cool slightly.

Step 3: Assemble the Egg Rolls

Lay an egg roll wrapper on a clean, flat surface with one corner facing you (so it forms a diamond shape). Place 2-3 tablespoons of the cheesesteak filling in the center of the wrapper. Top the filling with a generous sprinkle of shredded provolone or mozzarella cheese.

To roll the egg roll, fold the bottom corner over the filling, then fold in the sides. Continue to roll tightly, sealing the top corner with a dab of water to ensure the wrapper stays closed. Repeat with the remaining filling and wrappers.

Step 4: Fry the Egg Rolls

In a large, deep skillet or Dutch oven, heat oil over medium-high heat to about 350°F (175°C). Fry the egg rolls in batches, cooking them for about 3-4 minutes on each side until they are golden brown and crispy. Be careful not to overcrowd the pan, and drain the egg rolls on a paper towel-lined plate to remove excess oil.

Step 5: Serve with Cranberry Chutney

Arrange the crispy, golden egg rolls on a platter and serve with a side of the tangy cranberry chutney for dipping. The sweet and tart chutney perfectly complements the savory richness of the cheesesteak filling, offering a surprising and festive flavor combination.

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COOKING NOTES:

• Ribeye Steak: Ribeye works wonderfully for this dish, but you can substitute it with flank steak, skirt steak, or even leftover roast beef to save time. Thinly slicing the meat ensures it cooks quickly and evenly.
• Cheese Options: Provolone is a classic cheese for Philly cheesesteaks, but feel free to experiment with American, cheddar, or even pepper jack cheese for a bit of extra spice.
• Egg Roll Wrappers: Be sure to keep your wrappers covered with a damp towel while assembling the egg rolls to prevent them from drying out. This helps them stay pliable and easy to roll.

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Serving Suggestions:

These Philly Cheesesteak Egg Rolls are an ideal holiday appetizer or party finger food. Serve them with a variety of dipping sauces, such as horseradish mayo, spicy ketchup, or a traditional cheese sauce for a fun twist. The cranberry chutney not only adds a seasonal flair but also offers a tangy contrast to the richness of the egg rolls.

For a full festive spread, pair these egg rolls with other holiday treats like bacon-wrapped dates, mini quiches, or a charcuterie board filled with cheeses, fruits, and crackers.

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Tips:

1. Bake Instead of Fry: If you’d prefer a healthier version, you can bake the egg rolls instead of frying them. Place them on a greased baking sheet and spray the tops with cooking spray. Bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.
2. Make-Ahead Friendly: These egg rolls can be assembled ahead of time and frozen for up to a month. To freeze, place the uncooked egg rolls on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
3. Cranberry Chutney Variations: For an even more complex flavor, add orange zest or a splash of bourbon to the chutney. You can also include dried fruit like raisins or apricots for added texture.

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Prep Time:

• 25 minutes

Cooking Time:

• 25 minutes

Total Time:

• 50 minutes

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Nutritional Information (Per Egg Roll):

• Calories: 250
• Protein: 15g
• Sodium: 450mg (Values based on frying method and 1 egg roll)

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Conclusion:

These Philly Cheesesteak Egg Rolls with Cranberry Chutney take a classic dish and transform it into something exciting, festive, and perfect for the holiday season. The rich, savory cheesesteak filling, wrapped in a crispy egg roll, contrasts beautifully with the tangy sweetness of the cranberry chutney. Whether you’re serving them as appetizers, game-day snacks, or part of a holiday spread, they are guaranteed to be a hit.

With easy-to-follow steps and simple ingredients, this recipe is sure to become a family favorite. The fusion of flavors and textures makes it a standout dish that will impress your guests and leave them wanting more.

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