Take everything you adore about a classic Philly cheesesteak, roll it up in a perfectly crispy wrapper, and you have these unforgettable Philly Cheesesteak Egg Rolls. With juicy ribeye steak, sautéed peppers and onions, melty provolone, and a crunchy bite, these irresistible appetizers are guaranteed to be the star of your next get-together, game night, or cozy dinner at home.
Ingredients You’ll Need
All you need are a handful of familiar ingredients to build those iconic flavors and golden crunch you crave. Each part plays a starring role, whether it’s the juicy beef, gooey cheese, or that crispy shell that crackles with every bite.
- Ribeye steak: Thinly sliced ribeye gives unbeatable tenderness and that signature steak flavor—pop it in the freezer for 20 minutes before slicing for thinner slices!
- Olive oil: Adds delicious richness and helps the steak brown beautifully in the skillet.
- Onion: Diced sweet yellow onion brings an irresistible savory aroma and slight sweetness to the filling.
- Green bell pepper: Classic for cheesesteak—crisp, colorful, and just the right touch of mild tang.
- Mushrooms (optional): Sliced mushrooms add extra heartiness and umami, but feel free to skip them if you’re a purist.
- Salt: A must to bring all the flavors together and keep the filling bright.
- Black pepper: Adds a hint of warmth and depth without overpowering.
- Egg roll wrappers: These thin wrappers fry up shatteringly crisp while holding in all the melty, savory goodness.
- Provolone cheese: Half slices tuck inside each roll, oozing into every bite for that Philly signature stretch.
- Vegetable oil (for frying): A neutral oil with a high smoke point, essential for the crispiest egg rolls.
- Cheese sauce or ranch (for dipping): Serve on the side for the ultimate extra-creamy bite.
How to Make Philly Cheesesteak Egg Rolls
Step 1: Sauté the Steak and Veggies
Start with a hot skillet over medium-high heat, adding olive oil to get things sizzling. Toss in the sliced ribeye, and stir-fry for 3 to 4 minutes until it’s just browned and juicy. Then, bring in the diced onion, bell pepper, and mushrooms (if you love them!). Sprinkle with salt and pepper, and continue cooking until the veggies turn wonderfully tender and your kitchen starts smelling absolutely incredible—about 5 minutes more. Let this beefy, melty mixture cool slightly so it’s easier to roll up later.
Step 2: Assemble the Egg Rolls
Now the real fun begins! Place an egg roll wrapper on a clean surface so one corner points towards you (like a diamond). Lay half a slice of provolone cheese across the center, then spoon about 2 tablespoons of the cooled beef and veggie filling right on top. Fold in the sides to snugly enclose the filling, then roll it up tightly, sealing the tip with a dab of water—this keeps everything safely tucked inside for frying. Repeat with the rest of your wrappers and filling.
Step 3: Fry to Crispy Perfection
Pour vegetable oil at least two inches deep into a sturdy skillet or pot, and heat it up to 350°F (175°C). Carefully lower a few egg rolls into the hot oil, being sure not to overcrowd. Fry each batch for about 3 to 4 minutes, turning as needed, until they’re gloriously golden and crisp. As each batch cooks, transfer them to a paper towel-lined plate to drain any excess oil.
Step 4: Serve and Dip!
As soon as your Philly Cheesesteak Egg Rolls are cool enough to handle, plate them up with a cup of cheese sauce or chilled ranch dressing for dunking. That first cheesy, beefy, crunchy bite is pure bliss—no one will believe how easy these are to make at home!
How to Serve Philly Cheesesteak Egg Rolls
Garnishes
Add a sprinkle of chopped fresh parsley or chives for a kiss of color and herby flavor. For a little zip, drizzle with hot sauce or a dusting of chili flakes right before serving. You can also dust them with grated parmesan if you want an extra-savory finish.
Side Dishes
These egg rolls are perfect alongside crisp celery sticks, crunchy carrot sticks, or a tangy slaw for some cool contrast. If you’re going all-in game day style, offer waffle fries or kettle chips to round out the ultimate snack spread.
Creative Ways to Present
Slice each egg roll in half on the diagonal and stack them upright for a dynamic look on your appetizer tray. Arrange them around a ramekin of warm cheese sauce, or skewer mini versions for party-friendly bites. If you’re feeling playful, line them up on a wooden board with a trio of dips so everyone can try their favorite.
Make Ahead and Storage
Storing Leftovers
If you have any Philly Cheesesteak Egg Rolls left (lucky you!), let them cool completely, then tuck them into an airtight container and refrigerate for up to 3 days. To keep things crisp, don’t seal them while they’re still warm—moisture is the enemy of crunch!
Freezing
You can absolutely freeze these egg rolls after assembly but before frying. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Fry them right from frozen, just adding an extra minute or two to the cook time, or bake for convenience.
Reheating
To reheat, arrange egg rolls on a wire rack set over a baking sheet and warm in a 375°F (190°C) oven for 10 to 12 minutes. This keeps the outside crisp and the cheese inside gooey—skip the microwave to avoid soggy wrappers!
FAQs
Can I bake these instead of frying?
Absolutely! Simply brush each assembled egg roll with vegetable oil and bake at 425°F (220°C) for 15 to 18 minutes. Bake them on a wire rack or directly on a parchment-lined baking sheet for best results—they’ll still turn beautifully golden and crisp.
What kind of steak is best for Philly Cheesesteak Egg Rolls?
For authentic flavor and melt-in-your-mouth texture, thinly sliced ribeye steak is ideal. If you can’t find ribeye, skirt steak or even flank steak work nicely—just be sure to slice it as thinly as possible for fast, even cooking.
Are there other cheeses I can use besides provolone?
Provolone gives you that classic taste, but you can swap in sliced American cheese, mozzarella, or even sharp cheddar for a different twist. Mix and match cheeses to discover your favorite spin!
Can I make Philly Cheesesteak Egg Rolls vegetarian?
Definitely! Swap the steak for a medley of sautéed mushrooms, peppers, onions, and maybe even some shredded jackfruit or seasoned tofu. Don’t forget the cheese (or try a plant-based version) for that irresistible gooey finish.
What dipping sauces go best with Philly Cheesesteak Egg Rolls?
Cheese sauce is a fan favorite, but ranch dressing, spicy aioli, or good old ketchup are fantastic too. For a little kick, try chipotle mayo or a creamy horseradish sauce—perfect for dunking and double-dipping!
Final Thoughts
If you’re ready to wow friends, family, or just your own tastebuds, Philly Cheesesteak Egg Rolls make the perfect savory surprise every single time. Give them a go and let the cheesy, steak-filled crunch bring a little Philadelphia flavor magic right to your kitchen. Happy cooking!
Print
Philly Cheesesteak Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 egg rolls
- Category: Appetizer, Snack
- Method: Frying, Baking (optional)
- Cuisine: American, Fusion
- Diet: Vegetarian
Description
These Philly Cheesesteak Egg Rolls are a delicious fusion of classic Philly cheesesteak flavors wrapped in a crispy egg roll wrapper. Perfect for parties or as a fun appetizer, these egg rolls are filled with thinly sliced ribeye steak, onions, bell peppers, and provolone cheese, then fried until golden brown and crispy.
Ingredients
For the Filling:
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1/2 cup mushrooms, sliced (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly:
- 8 egg roll wrappers
- 8 slices provolone cheese, cut in half
- Vegetable oil for frying
- Cheese sauce or ranch for dipping
Instructions
- Cook the Filling: Heat olive oil in a skillet over medium-high heat. Add steak and cook for 3–4 minutes until browned. Stir in onion, bell pepper, mushrooms (if using), salt, and pepper. Cook until vegetables are tender and beef is fully cooked, about 5 minutes. Remove from heat and let cool slightly.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Lay half a slice of provolone, add about 2 tablespoons of the beef mixture, then fold the sides over and roll tightly, sealing edges with a little water. Repeat with remaining wrappers.
- Fry the Egg Rolls: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels and serve hot with dipping sauce.
Notes
- For a baked version, brush egg rolls with oil and bake at 425°F (220°C) for 15–18 minutes until golden and crisp.
- These can be prepped ahead and frozen—cook directly from frozen, adding extra frying or baking time.
