Philly Cheesesteak Egg Rolls
These crispy, golden egg rolls are stuffed with all the classic flavors of a Philly cheesesteak—sliced steak, melty cheese, peppers, and onions—making them the ultimate game day appetizer or fun dinner.
Prep Time: 25 mins | Cook Time: 15 mins | Makes: 12-14 egg rolls
Ingredients
For the Filling:
· 1 lb ribeye steak, thinly sliced (or shaved steak, like Steak-umm)
· 1 tbsp olive oil
· 1 medium onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 1 cup sliced mushrooms (optional)
· 2 garlic cloves, minced
· 1 tbsp Worcestershire sauce
· ½ tsp black pepper
· ¼ tsp salt (adjust to taste)
· 1 ½ cups shredded provolone or Cheez Whiz (about 6 oz)
For Assembly:
· 12-14 egg roll wrappers (found in the refrigerated produce section)
· Water for sealing
· Oil for frying (vegetable, canola, or peanut oil)
For Serving:
· Cheese sauce (Cheez Whiz or homemade beer cheese)
· Marinara sauce
· Ranch or horseradish sauce
Instructions
- Cook the Filling
· In a large skillet, heat olive oil over medium-high heat. Add steak and cook until browned. Remove and set aside.
· In the same skillet, add onion, bell pepper, and mushrooms (if using). Cook until softened and caramelized (about 8 minutes).
· Add garlic, Worcestershire sauce, pepper, and salt. Cook for 1 more minute.
· Return steak to skillet and toss everything together. Let the filling cool completely (warm filling will steam and soften wrappers).
- Assemble the Egg Rolls
· Place an egg roll wrapper on a clean surface in a diamond orientation.
· Spoon 2-3 tbsp of filling onto the center. Top with a generous pinch of shredded cheese.
· Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner.
· Moisten the top corner with a little water and press to seal. Place seam-side down on a tray.
· Repeat with remaining wrappers.
- Fry or Bake
· Frying (Crispiest):
· Heat 2-3 inches of oil in a heavy pot to 350°F (175°C).
· Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown.
· Drain on a wire rack over a baking sheet.
· Baking (Healthier):
· Preheat oven to 400°F (200°C).
· Brush or spray egg rolls with oil. Bake on a parchment-lined sheet for 20-25 minutes, flipping halfway, until golden.
· Air Fryer:
· Spray with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Serve
· Let cool for a few minutes—the filling will be hot!
· Serve with cheese sauce, marinara, or ranch for dipping.
Key Success Tips
· Cool Filling Completely: This is crucial to prevent soggy wrappers.
· Don’t Overfill: Overfilling can cause bursting during frying.
· Seal Tightly: Ensure edges are sealed to keep filling inside.
· Maintain Oil Temperature: Too cool = greasy; too hot = dark outside, raw inside.
Make-Ahead & Storage
· Refrigerate Uncooked: Assemble, place on tray, cover, and refrigerate up to 24 hours.
· Freeze Uncooked: Freeze on a tray, then transfer to a bag for up to 3 months. Fry from frozen, adding 1-2 minutes.
· Leftovers: Reheat in oven or air fryer to re-crisp.
Delicious Variations
· Cheesesteak Egg Roll Bowl: Skip wrappers and serve filling over fries or rice.
· Buffalo Chicken: Use shredded buffalo chicken and blue cheese.
· Pizza Egg Rolls: Pepperoni, mozzarella, and marinara inside.
· Breakfast Style: Scrambled eggs, bacon, and cheddar.
· Vegetarian: Use portobello mushrooms and onions.
Crispy, cheesy, and packed with flavor—these are guaranteed to disappear fast!