Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls combine the best of two worlds – the classic flavors of a Philly cheesesteak wrapped in a crispy, golden egg roll shell. Inside, you'll find tender…
Tip: save now, read later.
Philly Cheesesteak Egg Rolls combine the best of two worlds – the classic flavors of a Philly cheesesteak wrapped in a crispy, golden egg roll shell. Inside, you’ll find tender slices of steak, sautéed onions and peppers, and plenty of melty cheese that makes every bite so satisfying. This recipe turns a favorite sandwich into a fun appetizer or snack that’s easy to share and hard to resist.
I love making these for game day or casual get-togethers because they’re a great handheld snack, and they make everyone smile when they see what’s inside. The crispy outside with the cheesy, meaty filling is just a perfect combo. Plus, I’ve found that using provolone cheese adds just the right gooey stretch that makes them extra special.
My favorite way to enjoy these is with a simple side of ketchup and a little bit of mustard for dipping – kind of like how you’d enjoy a traditional cheesesteak but with a fun twist. They’re also fantastic served with a cold drink and good company. These egg rolls always remind me that sometimes the best comfort food is a mash-up of your favorites cooked up in a new way.
Key Ingredients & Substitutions
Ribeye Steak: Ribeye is tender and flavorful, perfect for quick cooking. If ribeye’s not available, try sirloin or flank steak, sliced very thin. These cuts still taste great and are easier on the wallet.
Green Bell Pepper & Onion: These bring sweetness and crunch to the filling. If you want to add more color, try red or yellow bell peppers, or even a little finely chopped mushroom for extra earthiness.
Provolone Cheese: Provolone melts wonderfully and adds mild, creamy flavor. Mozzarella works well too, especially if you want more stretch. Cheddar or Monterey Jack are other good options.
Egg Roll Wrappers: They give that irresistible crisp crunch when fried. If you prefer baked or air-fried versions, you can use thin spring roll wrappers or even wonton wrappers for smaller bites.
How Do I Wrap and Fry Egg Rolls Without Them Falling Apart?
Wrapping and frying egg rolls can feel tricky, but these tips make it easier and mess-free:
- Wrap tightly: Place filling close to the near corner. Fold bottom corner up, then tuck sides tightly before rolling the top corner over. This keeps filling secure.
- Seal with water: Use a little water on the wrapper’s edge like glue. Don’t soak it — just dab to help it stick firmly.
- Hot oil is key: Make sure oil is at 350°F (175°C) before frying. This seals the wrapper fast, preventing leaks and sogginess.
- Don’t overcrowd: Fry a few at a time. Crowding drops oil temperature and makes egg rolls greasy and soft.
- Drain well: Use paper towels to soak extra oil right after frying to keep them crispy.
Equipment You’ll Need
- Sharp knife – to slice the steak and vegetables thinly for quick cooking and easy rolling.
- Cutting board – provides a safe, sturdy surface for prepping ingredients.
- Large skillet or frying pan – for sautéing the steak, peppers, and onions evenly.
- Mixing bowl – to combine the cooked filling and cheese before wrapping.
- Pastry brush or small bowl – for brushing water on the egg roll wrappers to seal them nicely.
- Deep skillet or heavy pot – for frying the egg rolls in hot oil evenly and safely.
- Slotted spoon or tongs – to turn and remove egg rolls from hot oil without splashing.
- Paper towels or wire rack – to drain excess oil and keep the egg rolls crispy.
Flavor Variations & Add-Ins
- Swap ribeye for cooked ground beef or shredded chicken for a quicker, budget-friendly version.
- Add sautéed mushrooms or jalapeños for extra earthiness or a touch of heat.
- Use sharp cheddar or Monterey Jack cheese for a different melt and flavor profile.
- Mix in a teaspoon of Worcestershire sauce or soy sauce for a savory, umami boost.
Equipment You’ll Need
- Sharp knife – for thinly slicing the steak and dicing the vegetables
- Cutting board – to prep all your ingredients safely and easily
- Large skillet or frying pan – to cook the steak, onions, and peppers
- Mixing bowl – to mix the cooked steak, veggies, and cheese together
- Pastry brush or small bowl – for brushing water on the egg roll wrappers to seal them
- Deep skillet or heavy pot – for frying the egg rolls in hot oil
- Slotted spoon or tongs – for safely turning and removing egg rolls from the hot oil
- Paper towels or wire rack – to drain the fried egg rolls and keep them crispy
Flavor Variations & Add-Ins
- Meat swaps: Use ground beef or shredded chicken instead of ribeye for a quicker, budget-friendly option.
- Veggie boost: Add mushrooms, jalapeños, or even spinach for extra flavor and texture.
- Cheese choices: Try sharp cheddar, Monterey Jack, or mozzarella as tasty alternatives to provolone.
- Extra zing: Mix in a splash of Worcestershire sauce, soy sauce, or even a pinch of crushed red pepper flakes for an umami or spicy kick.
- Baking option: For a lighter version, bake the filled egg rolls on a greased sheet at 400°F (200°C) for about 15-20 minutes until crispy and golden.
Can I Use Frozen Steak for These Egg Rolls?
Yes! Just be sure to fully thaw the steak in the fridge overnight before slicing and cooking. Pat the thawed steak dry with paper towels to avoid excess moisture when cooking.
Can I Make Philly Cheesesteak Egg Rolls Ahead of Time?
Absolutely! You can assemble the egg rolls and keep them covered in the fridge for up to a day before frying. For best results, fry them fresh but they can also be reheated in the oven to crisp up later.
How Should I Store Leftovers?
Store leftover cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 8–10 minutes to restore the crispiness.
What Dipping Sauces Pair Well with Philly Cheesesteak Egg Rolls?
These egg rolls are great with spicy mayo, ketchup, ranch, or even a tangy mustard sauce. Feel free to get creative with your favorite dipping sauces!
