Why You’ll Love This Recipe
Philly Cheesesteak Egg Rolls are a crispy, handheld twist on the classic sandwich, combining tender steak, sautéed onions and peppers, and melted cheese inside a golden egg roll wrapper. Perfect as an appetizer, snack, or party finger food, these rolls deliver bold, cheesy flavor with every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
thinly sliced ribeye or sirloin steak
green bell pepper
onion
garlic
provolone or American cheese
salt
black pepper
egg roll wrappers
vegetable oil (for frying)
olive oil (for sautéing)
directions
Finely chop the steak, bell pepper, and onion.
Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, sautéing until softened.
Add garlic and chopped steak, season with salt and pepper, and cook until the steak is just done. Remove from heat and let cool slightly.
Lay an egg roll wrapper on a clean surface in a diamond shape. Place a spoonful of the steak mixture in the center, top with a slice or handful of cheese.
Fold the bottom corner up over the filling, then fold in the sides. Roll tightly, sealing the edge with water.
Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 2–3 minutes per side.
Drain on paper towels before serving.
Servings and timing
This recipe yields approximately 10 egg rolls.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Variations
Use Cheez Whiz or mozzarella for a different cheese experience.
Add mushrooms or banana peppers for extra flavor.
Bake or air-fry the egg rolls for a lighter version.
Serve with a dipping sauce like garlic aioli, ranch, or spicy ketchup.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F until crispy.
Freeze cooked egg rolls for up to 2 months—reheat from frozen for 10–12 minutes.
FAQs
Can I make them ahead of time?
Yes, assemble and refrigerate or freeze before frying.
What’s the best cheese to use?
Provolone melts well and adds traditional flavor, but American or Cheez Whiz also work.
Can I use ground beef?
Yes, though thinly sliced steak is more authentic to cheesesteak flavor.
Do I have to fry them?
No, you can bake at 400°F for 18–20 minutes or air-fry at 375°F for 8–10 minutes.
Are they spicy?
Not by default—add hot peppers or spicy cheese if desired.
Can I use pre-cooked steak?
Yes, just chop and warm it before filling.
What dipping sauce goes best?
Garlic aioli, spicy mayo, or classic ketchup complement the flavor well.
How do I keep them from getting soggy?
Drain well after frying and don’t overcrowd the pan.
Can I double the recipe?
Absolutely—just fry in batches and keep warm in the oven.
Do they travel well?
Yes, just reheat before serving for best texture.
Conclusion
Philly Cheesesteak Egg Rolls are a crispy, cheesy, and savory fusion dish that brings the iconic flavors of Philadelphia into a bite-sized snack. Whether for game day, a gathering, or a satisfying treat, these egg rolls are guaranteed to impress with their crunchy exterior and melty, flavorful filling.
Print
Philly Cheesesteak Egg Rolls
- Prep Time: 15 mins
- Cook Time: 20 mins (fry) / 18 mins (bake)
- Total Time: 35 mins (fry) / 33 mins (bake)
- Yield: 8 egg rolls
- Category: Appetizer / Snack
- Method: Frying or Baking
- Cuisine: American
- Diet: Low Fat
Description
Crispy egg rolls stuffed with tender steak, sautéed onions and peppers, and melted cheese—a delicious handheld twist on a Philly cheesesteak.
Ingredients
- 8 egg roll wrappers
- 1 lb thinly sliced ribeye or top sirloin
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 cup shredded provolone or mozzarella
- 2 Tbsp vegetable oil, divided
- 1 Tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- Oil for frying or baking spray
Instructions
- Heat 1 Tbsp oil in a skillet over medium‑high. Add onions and peppers; cook until softened, about 4 minutes. Remove and set aside.
- Add remaining oil to the pan and sear steak slices until just browned, about 2–3 minutes. Season with Worcestershire, garlic powder, onion powder, salt, and pepper.
- Return onions and peppers to the pan and toss with the steak. Let the mixture cool slightly.
- Lay an egg roll wrapper on a clean surface. Place about ⅛ of the filling in the center, then top with a sprinkle of cheese.
- Fold bottom corner up over filling, fold in sides, then roll tightly sealing edge with a dab of water. Repeat with remaining wrappers.
- To fry: heat 2 inches of oil to 350 °F (175 °C) and fry egg rolls in batches until golden brown, 3–4 minutes per side. Drain on paper towels. To bake: place on a parchment‑lined baking sheet, spray lightly with oil, and bake at 425 °F (220 °C) for 15–18 minutes, turning halfway until crispy and golden.
- Let rest 2 minutes before serving. Serve with ketchup, cheese sauce, or horseradish mayo.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven to crisp up.
Notes
- Use thinly sliced steak or leftover roast for convenience.
- For more authenticity, include thinly sliced mushrooms.
- To make small appetizer rolls, cut wrappers in half and reduce filling accordingly.
- Ensure filling is cool before wrapping to prevent soggy egg rolls.
- Freeze uncooked rolls on a tray until firm, then transfer to a bag and fry or bake directly from frozen (add a few minutes to cooking time).