Philly Cheesesteak Egg Rolls 

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Ingredients for Philly Cheesesteak Egg Rolls

For the Filling

  • 1 lb (450 g) thinly sliced beef (ribeye or sirloin works best)
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce (optional)

For Assembly

  • 8–10 egg roll wrappers
  • 1 cup shredded provolone or mozzarella cheese
  • 1 egg, beaten (for sealing the wrappers)

For Frying

  • Vegetable oil, for deep frying

Preparing the Philly Cheesesteak Filling

  1. Cook the Vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Sauté onions and bell peppers for 4–5 minutes until softened and slightly caramelized. Remove from the skillet and set aside.
  2. Cook the Beef: In the same skillet, add remaining oil and cook the thinly sliced beef for 3–4 minutes until browned. Season with salt, pepper, garlic powder, and Worcestershire sauce.
  3. Combine: Return the cooked onions and peppers to the skillet, mix with the beef, and let the mixture cool slightly before filling the egg rolls.

Tip: Cooling the filling slightly prevents the wrappers from tearing during assembly.

Assembling the Egg Rolls

  1. Lay an egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape).
  2. Spoon about 2–3 tablespoons of filling into the center. Sprinkle with shredded cheese.
  3. Fold the bottom corner over the filling, then fold the left and right corners toward the center.
  4. Roll tightly toward the top corner and seal with beaten egg.

Make sure the edges are sealed well to prevent oil from seeping in during frying.

Frying the Egg Rolls

  1. Heat 2–3 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).
  2. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
  3. Drain on paper towels.

Tip: Do not overcrowd the pan, as it lowers the oil temperature and results in soggy egg rolls.

Baking Option (Healthier Alternative)

If you prefer baked egg rolls:

  1. Preheat oven to 425°F (220°C).
  2. Place egg rolls on a greased baking sheet, seam-side down.
  3. Brush or spray lightly with oil.
  4. Bake for 15–20 minutes, flipping halfway, until golden and crispy.

Serving Suggestions

  • Serve with ranch dressing, marinara sauce, or a spicy aioli.
  • Pair with coleslaw or a simple green salad for a complete meal.
  • Perfect for game day platters or appetizer trays.

Tips for Perfect Philly Cheesesteak Egg Rolls

  1. Use Thinly Sliced Beef – Ribeye is ideal, but sirloin or even flank steak works. Freeze the beef slightly before slicing for easier cuts.
  2. Don’t Overfill – Too much filling makes it hard to seal and can cause the wrapper to burst.
  3. Cheese Choice – Provolone melts well and pairs perfectly with beef, but mozzarella or cheddar works too.
  4. Oil Temperature – Maintain 350°F for crispy, non-greasy egg rolls.
  5. Cool Filling Slightly – Prevents soggy wrappers or tearing.

Variations to Try

  • Spicy Philly Egg Rolls – Add jalapeños or a few dashes of hot sauce to the filling.
  • Cheesesteak Egg Roll Dip – Chop extra egg rolls and serve with melted cheese and au jus for dipping.
  • Vegetarian Version – Replace beef with sautéed mushrooms and tofu or seitan.

Storing and Reheating

  • Storage: Keep cooked egg rolls in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Bake at 375°F (190°C) for 8–10 minutes or air fry for 5–6 minutes to maintain crispiness. Avoid microwaving, as it softens the wrapper.

Why Philly Cheesesteak Egg Rolls Are a Crowd-Pleaser

These egg rolls take the classic cheesesteak flavors—savory beef, sautéed onions and peppers, and gooey cheese—and transform them into handheld bites that are crunchy, satisfying, and shareable. They’re versatile, fun to make, and a guaranteed hit for kids, adults, and party guests.

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