Philly Cheesesteak Egg Rolls are a fun twist on two classic favorites! Imagine the famous Philly cheesesteak flavors—thinly sliced beef, melted cheese, sautéed onions, and peppers—all wrapped up in a crispy, golden egg roll shell. They’re crunchy on the outside with a gooey, cheesy filling that’s just impossible to resist.
I love making these because they come together so easily and feel special enough for a party or just a cozy night at home. One tip I always follow is to make sure the beef is cooked well with the veggies before rolling everything up; it really helps pack in the flavor. Plus, dipping them in a little ketchup or mustard adds that extra something that everyone seems to enjoy.
These egg rolls are perfect as an appetizer or as a fun meal served with a simple salad. I’ve found that they’re a huge hit with kids and adults alike, especially when you want something handheld and tasty. It’s like giving your favorite sandwich a crispy makeover, and once you try them, they might just become your new go-to snack!
Key Ingredients & Substitutions
Ribeye or Sirloin: These cuts are great for their tenderness and flavor. If you want a leaner option, try flank steak or even ground beef. Just cook quickly to keep it juicy.
Bell Peppers and Onion: These give the egg rolls their classic Philly crunch and sweetness. You can swap bell peppers for poblano or omit if you prefer milder flavors.
Provolone Cheese: It melts beautifully and adds that creamy texture. American cheese works well too, or use mozzarella for a milder taste.
Egg Roll Wrappers: Store-bought ones save time. If unavailable, spring roll wrappers or even wonton wrappers can work, but adjust frying time accordingly.
How Do I Get Crispy Egg Rolls Without Making a Mess?
Crispy egg rolls are all about the oil temperature and wrapping technique:
- Heat oil to 350°F (175°C) for a perfect crisp without greasy egg rolls.
- Don’t overcrowd the pan; fry in batches so the temperature stays steady.
- Keep the filling cool before rolling to prevent wrappers from getting soggy.
- Seal edges well with a bit of water to stop filling from leaking.
- After frying, drain on paper towels to remove excess oil for a light, crisp finish.
Equipment You’ll Need
- Skillet or frying pan – I like using a heavy-bottomed skillet to cook the steak evenly and prevent sticking.
- Deep-fry thermometer – keeps the oil at the perfect 350°F so your egg rolls turn out crispy and not greasy.
- Slotted spoon or tongs – makes it easy to handle the hot egg rolls safely during frying.
- Paper towels – helps absorb excess oil, keeping the egg rolls crispy and not greasy.
- Mixing bowls – for combining the filling ingredients and dipping sauce.
- Baking sheet or plate – to drain cooked egg rolls before serving.
Flavor Variations & Add-Ins
- Swap the beef for grilled chicken strips or sautéed mushrooms for different flavors or to make it vegetarian.
- Use mozzarella or pepper jack cheese instead of provolone for a different cheesy kick.
- Add sautéed mushrooms, caramelized onions, or hot peppers for extra flavor and spice.
- Mix in a dash of Worcestershire sauce or hot sauce into the filling for a savory or spicy twist.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
For The Filling:
- ½ lb thinly sliced ribeye steak or sirloin, chopped finely
- ½ cup finely chopped green bell pepper
- ¼ cup finely chopped red bell pepper
- 1 small onion, finely chopped
- 1 cup shredded provolone cheese (or American cheese)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp soy sauce
- Salt and pepper, to taste
For The Wrapping and Frying:
- 6-8 egg roll wrappers
- Vegetable oil, for frying
For The Dipping Sauce (optional):
- ¼ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp sriracha or hot sauce (adjust to taste)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. The filling comes together quickly, and frying the egg rolls only takes a few minutes each batch. If you decide to make the dipping sauce, add an extra 5 minutes.
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Heat the olive oil in a skillet over medium-high heat. Add the chopped steak and season it with salt, pepper, garlic powder, and soy sauce. Cook for about 3 to 5 minutes until browned and just cooked through. Then, add the chopped onion, green bell pepper, and red bell pepper. Sauté everything together for another 3 minutes until the veggies are soft. Remove from heat and let it cool slightly.
2. Mix in the Cheese:
Stir the shredded provolone cheese into the warm steak and veggie mixture until everything is well combined and the cheese starts to melt a bit.
3. Roll the Egg Rolls:
Lay one egg roll wrapper flat on a clean surface, with a corner pointing toward you. Spoon about 2 to 3 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold the two side corners in snugly. Roll everything up toward the opposite corner, sealing the edge with a bit of water to keep it closed. Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
Pour about 2 inches of vegetable oil into a deep pot or skillet and heat it to 350°F (175°C). Carefully fry the egg rolls in batches for 2-3 minutes each, or until they turn golden brown and crispy. Remove them with a slotted spoon or tongs and drain on paper towels.
5. Make the Dipping Sauce & Serve:
If you like, mix mayonnaise, ketchup, and sriracha in a small bowl for a quick and tasty dipping sauce. Serve the hot Philly Cheesesteak Egg Rolls alongside the sauce and enjoy the crispy, cheesy, and delicious flavors!
Can I Use Frozen Steak for the Filling?
Yes! Just make sure to thaw the steak completely in the fridge overnight before chopping and cooking. Pat it dry to avoid extra moisture in the filling.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Preheat your oven to 425°F (220°C), brush the egg rolls lightly with oil, and bake for about 15-20 minutes, turning halfway until they’re crispy and golden.
How Do I Store Leftover Egg Rolls?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer for the best crispy texture.
What Can I Substitute for Provolone Cheese?
American cheese works great, or you can use mozzarella for a milder flavor. Pepper jack adds a nice spicy twist if you like a little heat!
