Philly Cheesesteak Egg Rolls are the ultimate fusion appetizer. They take all the savory, juicy flavors of a classic Philly cheesesteak—thinly sliced beef, sautéed onions and peppers, and gooey cheese—and wrap them in a crispy, golden egg roll wrapper. They’re perfect for game day, parties, or anytime you want a fun twist on a sandwich.
Here’s how to make them.
Philly Cheesesteak Egg Rolls
Ingredients
For the Filling:
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1 lb thinly sliced ribeye steak or sirloin steak (partially freezing the steak makes it easier to slice thin)
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1 tablespoon olive oil
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1 medium yellow onion, thinly sliced
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1 medium green bell pepper, thinly sliced
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2 cloves garlic, minced
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1 teaspoon Worcestershire sauce
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½ teaspoon salt
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½ teaspoon black pepper
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8–10 egg roll wrappers
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6–8 slices provolone cheese (or 1 ½ cups shredded provolone/cheddar blend)
For Frying:
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Vegetable oil (or canola/peanut oil), for frying (about 2–3 inches deep)
For Serving (Optional):
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Marinara sauce (for dipping)
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Cheez Whiz or nacho cheese sauce (for an authentic Philly touch)
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Ranch dressing
Instructions
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Prepare the Steak:
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If your steak isn’t already thinly sliced, place it in the freezer for about 20-30 minutes to firm up. This makes it much easier to slice paper-thin.
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Slice the steak against the grain into very thin strips.
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Cook the Filling:
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Add the sliced onions and bell peppers. Sauté for 4-5 minutes until they begin to soften.
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Add the minced garlic and cook for another minute until fragrant. Transfer the vegetables to a plate and set aside.
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In the same skillet, add the thinly sliced steak in a single layer (work in batches if needed). Let it sear without moving for 1-2 minutes to get a nice brown crust.
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Season with salt, pepper, and Worcestershire sauce. Stir-fry for another 1-2 minutes until the steak is cooked through.
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Return the cooked vegetables to the skillet, stir to combine, and remove from heat.
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Assemble the Egg Rolls:
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Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
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Place a slice of provolone cheese (or a generous sprinkle of shredded cheese) in the center of the wrapper, slightly stretched to cover the area where the meat will go.
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Spoon about 2-3 tablespoons of the steak and pepper mixture onto the cheese.
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Dip your finger in water and run it along the edges of the wrapper to help it seal.
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Fold the bottom corner up over the filling, then fold in the left and right corners toward the center. Tightly roll the egg roll away from you, pressing to seal the top corner. Repeat with the remaining wrappers and filling.
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Fry the Egg Rolls:
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In a deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C) .
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Carefully place 3-4 egg rolls into the hot oil, seam-side down, making sure not to overcrowd the pot.
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Fry for 2-4 minutes, turning occasionally, until golden brown and crispy on all sides.
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Use a slotted spoon to transfer the fried egg rolls to a paper towel-lined plate to drain.
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Serve:
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Let them cool for a few minutes before serving (the inside will be molten hot!).
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Serve warm with your choice of dipping sauces.
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Alternative: Air Fryer Method
For a lighter version, you can cook these in an air fryer.
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Preheat your air fryer to 380°F (190°C) .
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Lightly spray the assembled egg rolls with olive oil spray.
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Place them in a single layer in the air fryer basket, leaving space between each.
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Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Tips for Success
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Don’t Overfill: It’s tempting to add lots of filling, but overfilling will cause the egg rolls to burst open while frying.
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Seal Tightly: Make sure the edges are well-sealed with water to prevent oil from seeping inside.
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Cheese Choice: Provolone is classic, but you can also use mozzarella, white American cheese, or even Cheez Whiz for a truly authentic Philly experience.
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Prep Ahead: You can assemble the egg rolls a day in advance and keep them covered in the refrigerator until you’re ready to fry.
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Serving Size: This recipe makes about 8-10 egg rolls, depending on how full you fill them.