Philly Cheesesteak Egg Rolls are a fun twist on the classic sandwich you know and love. Inside each crispy, golden egg roll, you’ll find tender pieces of steak, melted cheese, and sautéed onions and peppers, all wrapped up in a crunchy shell that’s impossible to resist.
I love making these egg rolls for game day or casual get-togethers because they’re easy to share and packed with flavor. Plus, they’re a great way to enjoy the Philly cheesesteak taste in a handheld, snackable form that’s perfect for dipping in your favorite sauces.
One of my favorite things about these egg rolls is how they combine that melty cheesiness with the satisfying crisp of the wrapper. I like to serve them with a little bit of ketchup or mayo on the side, but honestly, they’re delicious all on their own. Whenever I make these, they always disappear fast!
Key Ingredients & Substitutions
Ribeye Steak: Ribeye is ideal because it’s tender and flavorful. If you want a leaner option, try sirloin or top round, but slice thinly to keep it tender.
Onions and Bell Peppers: These add sweetness and crunch. Yellow onions are great, but white or red can work. If you don’t like bell peppers, try mushrooms or skip them.
Cheese: Provolone or American are classic choices for that melty quality. Cheddar or mozzarella can be fun swaps if you want a different twist.
Egg Roll Wrappers: These give the dish its crisp shell. You can find them in most grocery stores. For a gluten-free option, consider rice paper wrappers, though texture will differ slightly.
How Do You Wrap Egg Rolls Without Them Falling Apart?
Wrapping egg rolls tightly is key to keeping the filling inside and getting that perfect crunch. Here’s what I do:
- Place the wrapper in a diamond shape, with a corner pointing toward you.
- Put the filling near the closest corner, leaving space around edges.
- Fold the corner over the filling, then fold both side corners toward the center to enclose the filling.
- Roll tightly away from you to the opposite corner, sealing with a little water or beaten egg to keep it stuck.
Make sure not to overfill, or the wrapper might break while frying. Practice makes perfect, so don’t worry if the first few aren’t perfect!
Equipment You’ll Need
- Skillet – I like a sturdy skillet to cook the steak and vegetables quickly and evenly.
- Knife and Cutting Board – for chopping onions, peppers, and slicing the steak thinly or finely.
- Deep Fryer or Heavy Pot – to fry the egg rolls safely and evenly at 350°F.
- Slotted Spoon or Tongs – helps remove the egg rolls from hot oil without splashing.
- Paper Towels – to drain excess oil and keep the egg rolls crispy.
- Mixing Bowl – to combine the cooked fillings before wrapping.
- Pastry Brush or Water Cup – for sealing the egg roll edges with water or beaten egg.
Flavor Variations & Add-Ins
- Cheese Swap: Use Swiss or mozzarella for a different cheesy flavor or a milder melt.
- Protein: Add cooked sausage or turkey for a different meat choice.
- Veggies: Mix in sautéed mushrooms or spinach for extra texture and flavor.
- Spice It Up: Add a dash of hot sauce or red pepper flakes to the filling for some heat.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
- 1 lb ribeye steak, thinly sliced or finely chopped
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil, divided
- 1 medium onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1 cup shredded provolone or American cheese
- 2 tablespoons fresh parsley or chives, chopped (optional)
- 12-14 egg roll wrappers
- Vegetable oil, for frying
- Sweet chili sauce or ketchup, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Wrapping the egg rolls takes a bit of time, but frying them only takes around 3-5 minutes per batch. You’ll spend about 10-15 minutes cooking the filling and assembling your egg rolls—quick and fun!
Step-by-Step Instructions:
1. Cook the Onions and Peppers:
Heat 1/2 tablespoon vegetable oil in a skillet over medium-high heat. Add the finely chopped onion and bell pepper. Sauté for about 5 minutes until they’re soft and slightly caramelized. Once cooked, remove them from the skillet and set aside.
2. Cook the Steak:
Season the ribeye steak with salt and pepper. In the same skillet, add the remaining 1/2 tablespoon vegetable oil and heat over high heat. Add the steak and cook quickly for 2-3 minutes until browned but still tender. Remove from heat.
3. Combine the Filling:
In a bowl, mix the cooked steak, sautéed onions and peppers, chopped parsley or chives (if you’re using them), and shredded cheese until well combined.
4. Wrap the Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner pointing towards you, forming a diamond shape. Spoon 2-3 tablespoons of the steak mixture near the corner closest to you. Fold that corner over the filling, then fold the two side corners in toward the center. Roll the wrapper tightly away from you, sealing the edge with a little water to keep it closed. Repeat until all the filling and wrappers are used.
5. Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or heavy pan to 350°F (175°C). Carefully fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-5 minutes. Use tongs or a slotted spoon to remove them and place them on paper towels to drain excess oil.
6. Serve:
Cut each egg roll in half diagonally if you like, and serve them hot with sweet chili sauce, ketchup, or your favorite dipping sauce.
Can I Use Frozen Steak for the Filling?
Yes, but make sure to thaw it completely in the fridge overnight before cooking. Pat the steak dry with paper towels to reduce excess moisture and help it brown nicely.
Can I Bake the Egg Rolls Instead of Frying?
Absolutely! Preheat your oven to 425°F (220°C), place the egg rolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes or until crispy, turning halfway through.
How Do I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
What Can I Use Instead of Provolone Cheese?
American cheese is a classic alternative, but cheddar, mozzarella, or Swiss also work well for a melty, delicious filling.
