Imagine biting into a crispy, golden-brown egg roll filled with juicy, seasoned steak, gooey melted cheese, and sautéed onions and peppers. Sounds irresistible, right? These Philly Cheesesteak Egg Rolls take all the classic flavors of a Philly cheesesteak and wrap them up in a crunchy, handheld delight. Perfect for game nights, parties, or just a fun twist on a comfort food favorite. Trust me, once you try these, you’ll be hooked!
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Why You’ll Love Philly Cheesesteak Egg Rolls
These egg rolls aren’t just delicious—they’re a total crowd-pleaser. Here’s why they’re a must-try:
Crispy & Crunchy
The egg roll wrappers fry up to golden perfection, creating the perfect crispy bite.
Savory & Cheesy
Tender steak, gooey cheese, and flavorful veggies make every bite mouthwatering.
Perfect for Any Occasion
Great as an appetizer, party snack, or even a main dish.
Easy to Make
Simple ingredients and easy steps make this recipe approachable for anyone.
Customizable
Swap the cheese, add mushrooms, or spice it up with jalapeños for your own twist.
Ingredients in Philly Cheesesteak Egg Rolls
This recipe keeps it simple while packing in the flavor:
Ribeye Steak: The best cut for cheesesteaks—tender, juicy, and flavorful.
Provolone Cheese: Melts beautifully and gives that classic cheesesteak taste.
Onion: Adds a sweet, savory depth to the filling.
Green Bell Pepper: Brings freshness and a little crunch.
Garlic: Enhances the overall flavor with a rich, garlicky kick.
Worcestershire Sauce: A secret weapon for deep, savory umami flavor.
Egg Roll Wrappers: The perfect crispy vessel to hold all that cheesy goodness.
Egg Wash: Helps seal the egg rolls before frying.
Oil for Frying: A neutral oil like vegetable or canola works best for crispiness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Time to make these crispy, cheesy beauties:
Cook the Steak & Veggies
Heat a pan over medium-high heat, add a little oil, and cook the thinly sliced ribeye steak. Once browned, add the onions, peppers, and garlic. Sauté until soft, then stir in the Worcestershire sauce for extra flavor.
Melt the Cheese
Lower the heat and mix in the provolone cheese until it melts into the steak mixture. Remove from heat and let it cool slightly.
Assemble the Egg Rolls
Lay out an egg roll wrapper and place a scoop of the filling in the center. Fold in the sides, roll it up tightly, and seal the edges with a little egg wash.
Fry Until Golden
Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Serve & Enjoy
Serve hot with your favorite dipping sauce—cheese sauce, ranch, or a spicy aioli. Dig in and enjoy!
How to Serve Philly Cheesesteak Egg Rolls
These egg rolls are delicious on their own, but here are some serving ideas:
- With Dipping Sauces: Try cheese sauce, garlic aioli, or a zesty horseradish dip.
- As a Party Appetizer: Serve on a platter with toothpicks for easy grabbing.
- With a Side Salad: Balance the richness with a fresh green salad.
- Loaded with Toppings: Drizzle with extra cheese sauce or sprinkle with fresh parsley.
Additional Tips
- Use Thinly Sliced Steak: It cooks faster and gives the best texture.
- Don’t Overfill: Too much filling can make rolling tricky and cause leaks.
- Seal the Edges Well: Use egg wash to keep them tightly sealed.
- Fry at the Right Temperature: Too hot, and they burn; too low, and they get greasy.
- Make Ahead Option: Prep the filling ahead of time and store in the fridge.
FAQ Section
Q1: Can I bake these instead of frying?
A1: Yes! Brush them with oil and bake at 400°F (200°C) for about 15-18 minutes, flipping halfway.
Q2: Can I air fry Philly Cheesesteak Egg Rolls?
A2: Absolutely! Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
Q3: What cheese works best?
A3: Provolone is classic, but you can also use mozzarella, cheddar, or even American cheese.
Q4: Can I make them ahead of time?
A4: Yes! Assemble them in advance, store them in the fridge, and fry just before serving.
Q5: How do I store leftovers?
A5: Keep them in an airtight container in the fridge for up to 3 days.
Q6: How do I reheat them?
A6: Reheat in the oven at 350°F (175°C) for 10 minutes or air fry at 375°F (190°C) for 5 minutes.
Q7: Can I freeze them?
A7: Yes! Freeze uncooked egg rolls and fry them straight from frozen, adding a couple of extra minutes to the cooking time.
Q8: What oil is best for frying?
A8: Use vegetable, canola, or peanut oil for the crispiest results.
Q9: Can I add mushrooms?
A9: Definitely! Sauté mushrooms with the onions and peppers for extra flavor.
Q10: How do I prevent them from getting soggy?
A10: Drain them on paper towels immediately after frying and serve hot.
Final Thoughts
These Philly Cheesesteak Egg Rolls are a crispy, cheesy, flavor-packed snack that’s sure to impress. Whether you’re serving them at a party or just treating yourself, they’re a guaranteed hit. Try them out and let me know how you like them!
Print
Philly Cheesesteak Egg Rolls
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12–14 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Philly Cheesesteak Egg Rolls are crispy, cheesy, and packed with flavor! Made with thinly sliced marinated steak, sautéed peppers, onions, mushrooms, and jalapeños, then wrapped in a crunchy egg roll shell and fried to perfection. Serve them with queso blanco or your favorite dipping sauce for an irresistible appetizer or game-day snack!
Ingredients
For the Egg Rolls:
- 12–14 egg roll wrappers
- 1 egg, whisked with 1 tbsp water
- 1 quart canola or vegetable oil (for frying)
For the Steak Marinade:
- 1 lb top sirloin or flank steak, thinly sliced across the grain
- 1/3 cup zesty Italian dressing
- 2 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4–1/2 tsp red pepper flakes
For the Filling:
- 8 oz mushrooms, sliced (optional)
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1–2 jalapeños, deveined, seeded, and sliced
- 2 cups shredded provolone cheese
- 1 cup freshly shredded sharp cheddar cheese
Instructions
Marinate the Steak:
- In a glass bowl or freezer bag, whisk together Italian dressing, Worcestershire sauce, garlic, salt, pepper, and red pepper flakes.
- Add the thinly sliced steak, toss to coat, and marinate at room temperature for 30 minutes (or refrigerate up to overnight).
2. Cook the Steak & Vegetables:
- Heat 1 tbsp vegetable oil over medium-high heat in a large skillet.
- Pat excess marinade off the steak and add it to the skillet. Cook undisturbed for 1 minute, then continue cooking while stirring for 1-2 minutes until no longer pink.
- Transfer the cooked steak to a fine mesh strainer and press down to remove excess liquid. Set aside.
3. Sauté the Vegetables:
- (Optional) In the same skillet, heat 1 tbsp olive oil and sauté mushrooms for 3-5 minutes until golden. Transfer to a paper towel-lined plate.
- Add another 1 tbsp olive oil to the skillet and sauté peppers, onions, and jalapeños for 6-8 minutes, until softened.
4. Assemble the Egg Rolls:
- In a food processor, pulse the steak, peppers, onions, jalapeños, and mushrooms a few times until roughly chopped (or chop by hand).
- Lay an egg roll wrapper with one point facing you.
- Place 3 tbsp shredded cheese in the center, then top with ¼ cup of the steak mixture.
- Fold the bottom corner over the filling, then roll up, folding the sides toward the center as you go.
- Brush the edges with egg wash to seal.
- Place on a nonstick surface (parchment paper/nonstick mat) and cover with a damp towel to prevent drying.
- Repeat with the remaining wrappers.
5. Cook the Egg Rolls:
To Fry (Recommended for Crispiness):
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry 3-4 egg rolls at a time, turning occasionally, until golden brown (about 3 minutes).
- Transfer to a paper towel-lined plate to drain excess oil.
To Bake:
- Preheat oven to 425°F (218°C).
- Lightly spray a baking rack, place it over a baking sheet, and arrange egg rolls on top.
- Lightly spray egg rolls with cooking spray and bake for 10-15 minutes, or until golden brown.
6. Serve & Enjoy:
- Serve immediately with queso blanco, ranch dressing, or your favorite dipping sauce!
Notes
- Make-Ahead: Assemble egg rolls up to 24 hours in advance, cover tightly, and refrigerate.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry or bake from frozen, adding extra time as needed.
- Air Fryer Option: Spray egg rolls with cooking spray and air fry at 375°F for 8-10 minutes, flipping halfway.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg