Fried Philly Ribeye Steak Wraps
Why You’ll Love These Steak Wraps
If you crave the taste of a Philly cheesesteak with the golden crunch of the egg roll wrapper, this recipe is for you. Shareable, stackable, and crispy, these can be made as an appetizer or main meal. The creamy tang of the cream cheese, along with the gooey mozzarella, oozes out after each bite.
This post is more about the recipe and the photos. Speaking of photos, I’m including some from a recent trip that Mr. TAL took to Paris, France. This was a business trip, but fortunately, he had some time to see the Eiffel Tower, enjoy some delicious food, visit a museum, and take in the sights. I lived vicariously through him and thought it would be fun to share his photos below!
Serve and Devour
These Fried Philly Ribeye Steak Wraps are perfect with a side of ranch, chipotle mayo, or even ketchup. They’re crispy on the outside, gooey and rich on the inside.
Dipping Sauce Recipe:
I made a quick dipping sauce using 1 cup of mayonnaise, two tablespoons of ketchup, one tablespoon of Sriracha chili sauce, and one tablespoon of sweet relish, along with a pinch of sugar. Mr. TAL loved it because it was tangy, and I liked it because it was tangy and sweet!
Variations to Try
Spicy Kick: Add diced jalapeños or a drizzle of hot sauce into the filling.
Cheese Swap: Provolone, American, or pepper jack also work great.
Oven-Baked Option: Brush with oil and bake at 400°F for 15–20 minutes if you’re avoiding deep frying.
These steak wraps are more than just a snack—they’re a full-on flavor experience. Whether you’re a Philly cheesesteak fan or someone who loves a creative twist on comfort food, this recipe will hit the spot. Want to create a cheesier experience? Grab a to-go dish of white cheese from the grocery store or your favorite Mexican restaurant for dipping!
Interested in more recipes, check them out here:
Sauteed Asparagus and Grilled Ribeye
Caramelized Peaches With Caramel Sauce and Cream Cheese Topping
Fried Philly Ribeye Steak Wraps
Ingredients
- 1 ribeye steak, medium size
- 1 cup portobello mushrooms, diced
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 4 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1 pack egg roll wrappers
- salt, pepper, garlic powder, garlic salt to taste
- cooking oil for frying
Instructions
- 1. Sauté the Veggies. In a skillet over medium heat, add a drizzle of oil and sauté the chopped onions, peppers, and mushrooms until they’re soft and slightly caramelized—about 6–8 minutes—season with salt, pepper, garlic salt, and garlic powder to taste. Set aside.
- 2. Cook the Ribeye. In the same skillet, sear the thinly sliced ribeye until just browned. It should cook quickly—about 2–3 minutes. Don’t overcook it! Season lightly, then remove from the heat and let it rest.
- 3. Combine the filling. In a large bowl, combine the cooked ribeye, sautéed veggies, softened cream cheese, and shredded mozzarella. Stir until everything is evenly mixed and the mixture is smooth and creamy. (You can do this as I did it by just adding the food items separately on the egg roll and wrapping it).
- 4. Wrap It Up: Lay an egg roll wrapper on a clean surface, with the corner pointing toward you (like a diamond). Spoon a generous amount of the filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a dab of water.
- 5. Fry to PerfectionHeat oil in a deep skillet or fryer to 350°F (175°C). Carefully place the steak wrap in the hot oil and fry until golden brown, about 3–4 minutes per side. Don’t overcrowd the pan! I used a combination of canola oil and olive oil for frying.
Two Adorable Labs has become a collection of all that I love. I’ll send one post each week on things that bring me joy on animal health, home decor, and food recipes for humans and our furry friends. I hope you enjoy these posts and much as I do creating them!
I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.
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Love, Jake and Maggie
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