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Philly Cheesesteak Egg Rolls
Get ready to experience the perfect fusion of East meets West with these irresistible Philly Cheesesteak Egg Rolls! I’ve taken all the beloved flavors of a classic Philadelphia cheesesteak sandwich and wrapped them in a crispy, golden egg roll wrapper for a crowd-pleasing appetizer or main dish that disappears in minutes.
These egg rolls combine tender ribeye steak, caramelized onions, sautéed bell peppers, and gooey melted cheese in a portable, dippable package that’s perfect for game day, parties, or just a fun weeknight dinner. The contrast between the crispy exterior and savory, cheesy filling creates an addictive bite that will have everyone asking for the recipe.
Why You’ll Love This
- Easy to prepare with simple ingredients you can find at any grocery store
- Perfect make-ahead appetizer – prep earlier in the day and fry just before serving
- Customizable with your favorite cheeses and vegetables
- Kid-friendly finger food that adults will equally enjoy
- Crispy exterior with a molten, savory filling that satisfies all your comfort food cravings
Ingredients
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 pound thinly sliced beefsteak (ribeye, sirloin, or sandwich steak)
- Salt and pepper, to taste
- 1 cup provolone cheese, shredded
- 8 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying
Instructions
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper to the hot skillet. Cook, stirring occasionally, until the vegetables have softened and are beginning to caramelize, about 5 minutes.
- Add the thinly sliced beef to the skillet with the vegetables. Season generously with salt and pepper. Cook, stirring frequently and breaking up any large pieces, until the beef is browned and cooked through, about 5 minutes. If the mixture becomes too wet, drain some of the excess liquid.
- Reduce the heat to low. Sprinkle the shredded provolone cheese over the beef and vegetable mixture. Stir gently until the cheese is completely melted and incorporated throughout the mixture. Remove the skillet from heat and allow the filling to cool to room temperature for easier handling.
- Place an egg roll wrapper on a clean, flat surface with one corner facing you (diamond orientation). Spoon approximately 2 tablespoons of the cooled beef mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners toward the center. Roll the wrapper tightly upward, enclosing the filling completely. Brush the top corner with beaten egg before completing the roll to seal it. Repeat with the remaining wrappers and filling.
- In a large, deep saucepan or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a plate with paper towels for draining the cooked egg rolls.
- Carefully lower 2-3 egg rolls into the hot oil using tongs or a slotted spoon, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes total, turning occasionally for even browning. Monitor the oil temperature to maintain around 350°F for optimal cooking.
- Remove the fried egg rolls from the oil using a slotted spoon or tongs and place them on the paper towel-lined plate to drain excess oil. Continue frying the remaining egg rolls in batches. Allow the egg rolls to cool slightly before serving, as the filling will be very hot. Serve warm with your favorite dipping sauce.
Tips & Variations
- For a budget-friendly option, substitute ribeye with sirloin or ground beef
- Add mushrooms to the vegetable mix for an extra savory flavor
- Try using a mix of provolone and mozzarella for extra stretchy cheese pulls
- These can be baked instead of fried: brush with oil and bake at 425°F for 15-18 minutes
- Make mini versions using wonton wrappers for bite-sized appetizers
- For spicy cheesesteak egg rolls, add sliced jalapeños or a dash of hot sauce to the filling
Serving Suggestions
Serve these Philly Cheesesteak Egg Rolls with a side of warm cheese sauce, ketchup, or a homemade horseradish aioli for dipping. They pair perfectly with a simple green salad to balance the richness, or alongside other game day favorites like wings and loaded potato skins.
For a complete meal, serve with sweet potato fries and coleslaw for a fun twist on a classic diner experience that will satisfy the whole family.
Notes
- Egg rolls are best enjoyed immediately after cooking when they’re at their crispiest
- If the oil starts smoking, it’s too hot and will burn your egg rolls – aim for 350°F
- Make sure to let the filling cool before rolling to prevent the wrappers from tearing
- Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven for 10 minutes to restore crispness
FAQs
Can I make these ahead of time?
Yes! You can prepare and roll the egg rolls up to 24 hours in advance. Store them covered in the refrigerator with parchment paper between layers, then fry just before serving.
Can I freeze these Philly Cheesesteak Egg Rolls?
Absolutely! Freeze uncooked egg rolls on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, fry from frozen, adding 1-2 minutes to the cooking time.
What’s the best cut of beef to use?
Ribeye is traditional for Philly cheesesteaks because of its marbling and flavor, but sirloin or skirt steak work well too. For easier slicing, freeze the meat for 20 minutes before cutting.
How do I prevent the egg rolls from bursting when frying?
Make sure not to overfill them, seal them well with egg wash, and maintain a consistent oil temperature of 350°F. Frying at too high a temperature can cause the wrappers to burst.
Servings8
Prep15 min
Cook20 min
Calories285 kcal
Ingredients
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 pound thinly sliced beefsteak (ribeye, sirloin, or sandwich steak)
- Salt and pepper, to taste
- 1 cup provolone cheese, shredded
- 8 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying
Steps
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper to the hot skillet. Cook, stirring occasionally, until the vegetables have softened and are beginning to caramelize, about 5 minutes.
- Add the thinly sliced beef to the skillet with the vegetables. Season generously with salt and pepper. Cook, stirring frequently and breaking up any large pieces, until the beef is browned and cooked through, about 5 minutes. If the mixture becomes too wet, drain some of the excess liquid.
- Reduce the heat to low. Sprinkle the shredded provolone cheese over the beef and vegetable mixture. Stir gently until the cheese is completely melted and incorporated throughout the mixture. Remove the skillet from heat and allow the filling to cool to room temperature for easier handling.
- Place an egg roll wrapper on a clean, flat surface with one corner facing you (diamond orientation). Spoon approximately 2 tablespoons of the cooled beef mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners toward the center. Roll the wrapper tightly upward, enclosing the filling completely. Brush the top corner with beaten egg before completing the roll to seal it. Repeat with the remaining wrappers and filling.
- In a large, deep saucepan or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a plate with paper towels for draining the cooked egg rolls.
- Carefully lower 2-3 egg rolls into the hot oil using tongs or a slotted spoon, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes total, turning occasionally for even browning. Monitor the oil temperature to maintain around 350°F for optimal cooking.
- Remove the fried egg rolls from the oil using a slotted spoon or tongs and place them on the paper towel-lined plate to drain excess oil. Continue frying the remaining egg rolls in batches. Allow the egg rolls to cool slightly before serving, as the filling will be very hot. Serve warm with your favorite dipping sauce.
Nutrition (per serving)
- Calories: 285 kcal
