Philly Cheesesteak Egg Rolls are a fun twist on two classic favorites—crispy egg rolls and juicy cheesesteak sandwiches. Inside, you’ll find tender strips of steak, melted cheese, sautéed onions, and peppers all wrapped in a crunchy, golden egg roll wrapper. The mix of gooey cheese and savory meat with that crispy outside makes these egg rolls totally irresistible.
I love making these when I want something that’s a little different but still hits all the comfort food notes. They’re super handy for parties or game days because everyone loves grabbing one and dipping it into some sauce. A tip I always follow is to make sure not to overfill the egg rolls so they don’t burst open while cooking—that way they come out perfectly crisp and neat every time.
My favorite way to enjoy Philly Cheesesteak Egg Rolls is with a little bit of ketchup or ranch on the side, just like dipping fries. They’re the perfect finger food that feels fancy but is really easy to eat. These egg rolls remind me of sharing snacks with friends during a fun weekend hangout—and I always end up making way more than I planned because they disappear so fast!
Key Ingredients & Substitutions
Ribeye steak: This cut is tender and flavorful, perfect for Philly cheesesteak egg rolls. If ribeye isn’t available, flank steak or sirloin also work well when sliced thin.
Cheese: Cheddar and provolone are classics here. Provolone melts nicely and adds a mild flavor. If you want something sharper, try mozzarella or American cheese slices.
Vegetables: Green peppers and onions give a classic cheesesteak flavor. You can swap the bell pepper for poblano or omit it if you prefer milder flavors.
Egg roll wrappers: These create the crisp, golden outside. If you can’t find egg roll wrappers, spring roll wrappers are a similar substitute, but they may cook a bit faster, so watch closely.
How Do I Wrap and Fry Egg Rolls Without Them Falling Apart?
Wrapping the egg rolls tightly and sealing well is key. Here’s what works for me:
- Place filling near one corner of the wrapper (in a diamond shape).
- Fold the corner over the filling, then fold in the two sides snugly.
- Roll up firmly toward the top corner, brushing the edge with beaten egg to seal.
- Don’t overfill; about 2 tablespoons keeps it neat and easy to roll.
For frying, keep the oil at 350°F (175°C) so egg rolls cook evenly without absorbing too much oil. Fry in batches and avoid crowding the pan for best crispiness.
Equipment You’ll Need
- Skillet – I recommend a good quality skillet to cook the steak, peppers, and onions evenly.
- Deep fryer or large pot – for frying the egg rolls to a crispy golden brown.
- Slotted spoon or tongs – makes removing the fried egg rolls safe and simple.
- Pastry brush – useful for sealing the egg roll wrappers with egg wash.
- Cutting board & knife – for chopping the vegetables and preparing the steak.
Flavor Variations & Add-Ins
- Use chicken or turkey instead of steak for a leaner option.
- Add caramelized mushrooms or jalapeños for extra flavor and heat.
- Try different cheeses like pepper jack or Mozzarella for a unique twist.
- Incorporate sautéed spinach or other greens to boost nutrition and color.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
- 1 lb ribeye steak, thinly sliced or chopped
- 1 small green bell pepper, finely diced
- 1 small onion, finely diced
- 1 cup shredded cheddar cheese (or provolone cheese)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 10-12 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying
- Optional dipping sauce: cheese sauce, ketchup, or ranch dressing
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and another 10 minutes for cooking and frying. So, in around 30 minutes, you’ll have delicious Philly Cheesesteak Egg Rolls ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a skillet over medium heat. Add the diced onions and green bell pepper. Cook them for about 5-7 minutes until they’re soft and slightly caramelized. Then, remove them from the pan and set them aside.
2. Cook the Steak:
In the same skillet, add the thinly sliced steak. Cook it over medium-high heat until it’s browned and cooked through. Season with salt and pepper as you like. Once cooked, remove it from heat and mix it with the sautéed onions and peppers.
3. Wrap the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape with one corner facing you. Place about 2 tablespoons of the steak mixture in the center and sprinkle some shredded cheese over it. Brush the edges of the wrapper with beaten egg. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly, sealing the top corner with egg wash. Repeat for the rest of the wrappers.
4. Fry the Egg Rolls:
Heat 2-3 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for about 3-5 minutes, turning occasionally, until they’re golden brown and crispy. Remove them and drain on paper towels.
5. Serve and Enjoy:
Serve your Philly Cheesesteak Egg Rolls hot, with your favorite dipping sauce like cheese sauce, ketchup, or ranch. Enjoy the gooey, savory, crispy goodness!
Can I Use Frozen Steak for Philly Cheesesteak Egg Rolls?
Yes, you can use frozen steak, but be sure to thaw it completely in the refrigerator before slicing and cooking. This helps the steak cook evenly and prevents excess moisture from making the filling soggy.
Can I Bake Instead of Frying?
Absolutely! To bake, preheat your oven to 425°F (220°C), lightly brush the egg rolls with oil, and bake for 15-20 minutes or until golden and crispy, turning halfway through. Baking is a healthier alternative but won’t be as crunchy as frying.
How Do I Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or oven to maintain crispiness rather than microwaving, which can make them soggy.
What Can I Use Instead of Egg Roll Wrappers?
If you can’t find egg roll wrappers, spring roll wrappers are a good substitute. Just keep in mind they are thinner and may cook faster, so watch them closely when frying or baking.