Philly Cheesesteak Egg Rolls with Provolone Sauce

September 27, 2013 by Kari Karch

Learn how to make these delicious Philly cheesesteak egg rolls from the Kenmore in-house chef Kari Karch!


preparation time
0 mins

cook time




2 tablespoons olive oil divided

1 tablespoons butter

2 garlic cloves minced

1 pounds cremini mushrooms small dice

1 teaspoons dried thyme

2 large onion thinly sliced

1 tablespoons butter

1 teaspoons sugar

0.5 teaspoons balsamic vinegar

1 pounds ribye thinly sliced

1 package spring roll wrappers

0.25 cup cornstarch

1 tablespoons unsalted butter

1 tablespoons all-purpose flour

2 cup whole milk

1 cup grated aged provolone cheese

0.25 cup grated Parmigiano-Reggiano

1 teaspoons kosher salt

0.25 teaspoons freshly ground black pepper


In a large saut pan, heat 1 Tbsp. butter and add in garlic and cook for 30 seconds. Add in mushrooms, thyme, salt, and pepper. Cook for 5-7 minutes or until golden brown. Remove and set aside.

In the same pan, add the remaining oil, butter and onions to the saut pan. Cook on medium low for 25 minutes. Add in sugar and balsamic. Cook for 5 more minutes. Remove from pan.

Heat pan to medium high, add in thin sliced ribeye meat and cook for 4 minutes or until no longer pink. Season with salt and pepper. Remove from pan and let cool. Meanwhile, make the provolone sauce.

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Keep on low heat while eggrolls are cooking.

On a dry work surface, place spring roll wrappers on counter with a damp towel covering them. Place one wrapper down and add cup of ribeye, mushrooms & onions in the center of the wrapper. Wet all 4 sides of the wrapper. Pull up one corner and roll over meat mixture. Fold in the left and right corners tightly. Tightly finishing rolling and seal with egg wash. Set aside and finish wrapping remaining eggrolls.

Heat oil to 375* in a pot on the Induction. Toss eggrolls with cornstarch and shake off excess. Fry in batches for 4 minutes or until golden. Carefully remove and let cool before serving with provolone sauce. Happy eating!

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.