Philly Cheesesteak Egg Rolls
A Crispy, Cheesy Fusion You’ll Want to Make Again and Again
Philly Cheesesteak Egg Rolls are the perfect example of comfort-food fusion done right. They take everything we love about the iconic Philadelphia cheesesteak—tender beef, caramelized onions, sautéed peppers, and melted cheese—and wrap it all inside a crispy, golden egg roll shell. The result is crunchy on the outside, juicy and cheesy on the inside, and completely irresistible.
These egg rolls are ideal for parties, game nights, family dinners, or anytime you want a fun twist on a classic sandwich. They can be fried, baked, or air-fried, and they pair beautifully with simple dipping sauces like ketchup, cheese sauce, or garlic mayo.
Let’s walk through this recipe step by step so you can achieve restaurant-quality Philly Cheesesteak Egg Rolls at home.
Ingredients (Makes 12 Egg Rolls)
For the Filling
- 450 g (1 lb) ribeye steak or sirloin, very thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Cheese
- 1 ½ cups shredded provolone cheese
Optional: Use a mix of provolone and mozzarella or white American cheese for extra creaminess.
For Assembly
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
For Frying
- Vegetable or canola oil, for deep frying
Step 1: Prepare the Steak
For an authentic Philly cheesesteak flavor, thinly sliced beef is essential. If slicing your own steak, place it in the freezer for 20–30 minutes beforehand—this firms it up and makes it much easier to slice paper-thin.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the steak in a single layer. Season lightly with salt and pepper.
Cook the beef for 2–3 minutes, stirring frequently, just until it’s browned but still tender. Avoid overcooking, as the beef will cook again during frying.
Remove the steak from the pan and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the sliced onions and bell peppers. Cook over medium heat for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic and cook for another 30 seconds, just until fragrant. Stir in the Worcestershire sauce, scraping up any browned bits from the pan—this adds deep, savory flavor.
Return the cooked steak to the skillet and toss everything together. Taste and adjust seasoning if needed.
Remove from heat and let the mixture cool slightly. This step is important; hot filling can cause egg roll wrappers to tear or become soggy.
Step 3: Add the Cheese
Once the filling has cooled a bit, stir in the shredded provolone cheese. The residual warmth will soften the cheese without fully melting it, ensuring even distribution throughout the egg rolls.
The mixture should be cohesive but not overly wet. If there’s excess liquid, drain it off to keep the egg rolls crisp.
Step 4: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
Spoon about 2–3 tablespoons of the filling onto the center of the wrapper. Be careful not to overfill—this makes rolling difficult and increases the risk of leaks.
Fold the bottom corner up over the filling, then fold in the sides tightly. Roll upward toward the top corner, brushing the edge with beaten egg to seal.
Repeat with the remaining wrappers and filling.
Step 5: Fry Until Golden and Crispy
In a deep skillet or heavy-bottomed pot, heat about 5 cm (2 inches) of oil to 175°C (350°F).
Working in batches, carefully place the egg rolls into the hot oil, seam-side down. Fry for 3–4 minutes, turning occasionally, until evenly golden brown and crisp.
Remove with a slotted spoon and drain on paper towels.
Let the egg rolls rest for a minute before serving—this helps the cheese settle and prevents burns from molten filling.
Optional Cooking Methods
Baking
- Preheat oven to 200°C (400°F)
- Brush egg rolls lightly with oil
- Bake for 18–20 minutes, turning halfway
Air Frying
- Preheat air fryer to 190°C (375°F)
- Spray egg rolls with oil
- Air fry for 10–12 minutes, flipping once
Both methods produce a lighter but still delicious result.
Dipping Sauce Ideas
Philly Cheesesteak Egg Rolls are fantastic on their own, but dips take them to the next level:
- Warm cheese sauce
- Garlic aioli
- Spicy ketchup
- Honey mustard
- Creamy ranch
Serve sauces warm or chilled, depending on preference.
Variations and Tips
- Mushroom Lover’s Version: Add sautéed mushrooms for extra umami.
- Spicy Twist: Mix in sliced jalapeños or a dash of hot sauce.
- Chicken Cheesesteak Egg Rolls: Swap beef for thinly sliced chicken breast.
- Make Ahead: Assemble egg rolls and refrigerate up to 24 hours before frying.
- Freezing: Freeze uncooked egg rolls on a tray, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 extra minutes.
Final Thoughts
Philly Cheesesteak Egg Rolls are the ultimate crowd-pleasing appetizer—crispy, cheesy, and packed with bold flavor in every bite. They capture the soul of a classic cheesesteak while adding the crunch and fun of an egg roll, making them perfect for sharing or indulging solo.