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These Philly Cheesesteak Egg Rolls take everything you love about a cheesesteak and wrap it in a crispy, golden shell. Thinly sliced steak, sautéed peppers and onions, and melty provolone cheese make every bite ridiculously good.
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If you need an easy Philly cheesesteak appetizer for game day, parties, or just because you’re craving something cheesy and delicious, this recipe delivers. These steak and cheese egg rolls are easy to assemble and fry in about 30 minutes.
Serve them piping hot with ketchup, sriracha mayo, cheese sauce, or your favorite dipping sauce. Between the crunchy wrapper and that savory, cheesy filling, don’t expect them to hang around for long!
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What are Philly Cheesesteak Egg Rolls?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Philly Cheesesteak Egg Rolls
- If You Enjoyed Philly Cheesesteak Egg Rolls
- 📌 Save This Recipe
- Philly Cheesesteak Egg Rolls Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Ready in 30 minutes: From start to finish, these homemade egg rolls are quick enough for a weeknight.
- Crispy and cheesy: You get a crunchy golden wrapper with steak, vegetables, and melted provolone inside.
- Great party food: They’re easy to grab, dip, and eat, making them perfect for game day and get-togethers.
- Easy to customize: Add mushrooms, jalapeños, or other favorite cheesesteak additions.
- Simple ingredients: You only need a handful of easy-to-find ingredients.
- Plenty of dipping possibilities: Ketchup, sriracha mayo, and cheese sauce are all delicious choices.
What are Philly Cheesesteak Egg Rolls?
Philly Cheesesteak Egg Rolls are a mashup of two favorites. Instead of serving steak, peppers, onions, and cheese on a roll, everything gets tucked inside an egg roll wrapper and fried until crispy.
The result is a crunchy handheld appetizer filled with tender beef, caramelized vegetables, and gooey provolone cheese. Think of them as a classic cheesesteak transformed into crispy egg rolls made for dipping.
They’re not meant to be a traditional Philly cheesesteak. They’re simply a fun way to enjoy those familiar steak-and-cheese flavors in an entirely different form.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Thinly sliced steak: Ribeye or sirloin works well because thin slices cook quickly and stay tender.
Provolone cheese: Each egg roll gets a full slice of provolone, giving the filling plenty of creamy, melted cheese.
Green bell pepper: Thin slices cook down with the onion until tender and lightly caramelized.
Onion: Cooking the onion in the same skillet as the steak adds another layer of savory flavor.
Egg roll wrappers: These hold all that steak and cheese goodness together and become wonderfully crisp when fried.
Vegetable oil: Use it for frying the egg rolls until golden brown and crunchy.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Egg roll wrappers: Standard egg roll wrappers give you the crisp exterior this recipe needs. Wonton wrappers are much smaller and aren’t a direct one-for-one substitute.
- Steak: Ribeye or sirloin works well for these egg rolls. You can also use thinly sliced chicken breast or chicken thighs to make Chicken Cheesesteak Egg Rolls. Cook the chicken completely before assembling the egg rolls.
- Green bell pepper: Red, yellow, or orange bell pepper can be substituted if you prefer a sweeter flavor.
- Onion: Yellow, white, or sweet onion will all work here.
- Provolone cheese: Provolone gives these egg rolls that familiar cheesesteak flavor. American cheese is another good melting option if you prefer it.
- Salt and black pepper: Adjust both to taste. Keep in mind that the cheese will also add saltiness to the filling.
- Vegetable oil: Canola or another neutral oil suitable for deep frying can be used instead.
- Dipping sauces: Ketchup, sriracha mayo, and cheese sauce are suggested, but you can use any dipping sauce you enjoy.
Variations
- Add mushrooms: Sauté sliced mushrooms along with the peppers and onions for an extra savory filling.
- Make them spicy: Add sliced or diced jalapeños to the steak mixture.
- Extra cheesy: Add a little more cheese if you want an especially gooey filling. Just be careful not to overfill the wrappers.
- Change the steak: Ribeye and sirloin are both good options, so use whichever you prefer or can find thinly sliced.
- Switch up the dipping sauce: Ketchup, sriracha mayo, and cheese sauce are just the beginning. Serve these homemade egg rolls with whatever sauce sounds good to you.
- Chicken cheesesteak: Swap the steak for thinly sliced chicken breast or chicken thighs. Keep the peppers, onions, and provolone the same for an easy Chicken Cheesesteak Egg Roll variation.
Tips for Best Results
- Slice the steak very thinly so it cooks quickly and is easy to bite through inside the egg roll.
- Cook the peppers and onions until tender and lightly caramelized for the best flavor.
- Don’t overfill the wrappers. Too much filling makes them difficult to seal and more likely to open while frying.
- Roll the wrappers snugly so there aren’t large pockets of air inside.
- Use water to moisten the final edge and seal each wrapper well.
- Keep assembled egg rolls under a damp towel while you finish the batch so the wrappers don’t dry out.
- Maintain the frying oil at 350°F.
- Fry in small batches, so you don’t overcrowd the pot or drop the oil temperature too much.
- Drain the finished egg rolls before serving.
FAQs
Thinly sliced ribeye or sirloin works well. Ribeye has plenty of flavor, while sirloin is another good option. Whichever you choose, slice it thinly so it cooks quickly and is easy to eat inside the egg roll.
Absolutely. Asking your butcher to thinly slice the steak can save you some prep work and help you get nice, even pieces.
Don’t overfill them, roll them tightly, and moisten the final edge of the wrapper with water to create a good seal. Place them seam-side down while you finish assembling the rest.
Egg roll wrappers dry out fairly quickly when exposed to air. Keeping your assembled egg rolls covered with a damp towel helps the wrappers stay flexible until you’re ready to fry them.
Heat the vegetable oil to 350°F and try to maintain that temperature while frying. Adding too many egg rolls at once can lower the oil temperature, so work in small batches.
Ketchup, sriracha mayo, and cheese sauce are all great options. You can serve one favorite or put out a few sauces so everyone can choose.
Storage
Allow leftover egg rolls to cool before transferring them to an airtight container. Refrigerate them for up to 3 days.
Because the wrappers soften during refrigeration, reheating them with dry heat will give you a better texture than the microwave. An oven or air fryer is a better choice when you want to bring back some of that original crunch.
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Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Cook the steak. Brown the thinly sliced steak in a skillet and season with salt and black pepper.
- Cook the vegetables. Sauté the bell pepper and onion until tender and lightly caramelized.
- Combine. Return the steak to the skillet and mix it with the vegetables.
- Fill the wrappers. Add provolone and the steak mixture to each egg roll wrapper.
- Roll and seal. Fold in the sides, roll tightly, and seal the edge with water.
- Fry. Fry the egg rolls in 350°F oil until crispy and golden brown.
- Serve. Enjoy them hot with your favorite dipping sauce.
Make Ahead
You can cook the steak, peppers, and onions ahead of time and refrigerate the filling in an airtight container. Let the filling cool before storing it.
For the crispiest results, assemble and fry the egg rolls closer to serving time. If you assemble them a little ahead of time, keep them covered so the wrappers don’t dry out.
What to serve with Philly Cheesesteak Egg Rolls
These steak and cheese egg rolls are fantastic on their own with dipping sauce, but you can easily turn them into part of a bigger meal or appetizer spread.
For dipping, try the suggested ketchup, sriracha mayo, or cheese sauce. You could even put out several sauces and let everyone choose their favorite.
For a party or game-day spread, pair them with wings, sliders, chips and dip, fries, or other easy finger foods. If you’re serving them as dinner, add fries, onion rings, a simple salad, or vegetables on the side.
If You Enjoyed Philly Cheesesteak Egg Rolls
These Philly Cheesesteak Egg Rolls are a fun twist on a classic sandwich, but they aren’t the only way to enjoy those flavors. My Philly Cheesesteak Quesadilla combines steak, peppers, onions, and plenty of melty cheese in a crispy tortilla, while Philly Cheesesteak Taquitos turn those same familiar flavors into another easy handheld favorite.
If you can’t get enough cheesesteak-inspired recipes, you’ll also want to try my Philly Cheesesteak Sloppy Joes. They’re messy in the best possible way and make an easy dinner the whole family can enjoy. For another fun twist on egg rolls, my Big Mac Egg Rolls are packed with classic cheeseburger flavors inside a crispy wrapper.
For more crispy, savory appetizers, try my Air Fryer Beef Empanadas. They’re another delicious option when you want a handheld beef appetizer. My Garlic Parmesan Wonton Crisps are also great when you’re craving something crunchy and snackable.
Planning a party or game-day spread? Add these egg rolls alongside my Sheet Pan Beef Sliders. Both are hearty, crowd-friendly options that are easy to grab and eat while everyone hangs out.
📌 Save This Recipe
Save these Philly Cheesesteak Egg Rolls for the next time you’re craving a fun twist on a classic cheesesteak. They’re perfect for game day, parties, movie night, or an easy dinner when something crispy and cheesy sounds especially good.
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Philly Cheesesteak Egg Rolls
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Equipment
- large skillet
- rubber spatula or wooden spoon or other cooking utensil
- GranPappy Electric Deep Fryer dutch oven, or other deep pot
- deep-fry thermometer
- spider strainer or tongs
- paper towels
- baking sheets or plate
Ingredients
- 1 pound thinly sliced steak, (such as ribeye or sirloin)
- salt and black pepper, to taste
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 8 egg roll wrappers
- 8 slices provolone cheese
- vegetable oil, for frying
- ketchup, sriracha mayo, or cheese sauce, for dipping, optional
Instructions
- In a large skillet over medium heat, cook the thinly sliced steak until browned. Season with salt and black pepper to taste. Remove the steak from the skillet and set aside.1 pound thinly sliced steak, salt and black pepper
- In the same skillet, add the green bell pepper and onion. Cook until tender and lightly caramelized.1 green bell pepper, 1 small onion
- Return the browned steak to the skillet and mix it with the vegetables. Season with additional salt and black pepper, if needed.
- Lay an egg roll wrapper on a clean work surface. Place one slice of provolone cheese in the center.8 egg roll wrappers, 8 slices provolone cheese
- Add a portion of the steak and vegetable mixture on top of the cheese.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly into a cylinder, moistening the final edge with water to seal.
- Repeat with the remaining ingredients. Keep the prepared egg rolls covered with a damp towel while assembling the rest.
- Heat vegetable oil in a deep pot to 350°F.vegetable oil
- Carefully add the egg rolls to the hot oil a few at a time. Fry until golden brown and crispy, about 3-4 minutes per side.
- Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
- Serve hot with ketchup, sriracha mayo, cheese sauce, or your preferred dipping sauce.ketchup, sriracha mayo, or cheese sauce
Notes
🥡 Storage
- Store cooled leftover Philly Cheesesteak Egg Rolls in an airtight container in the refrigerator for up to 3 days.
♨️ Reheating
- For the best texture, reheat the egg rolls using an oven or air fryer until heated through and crispy.
- Microwaving will warm them but will leave the wrappers much softer.
❄️ Freezing
- Cooked egg rolls can be frozen. Let them cool completely, then place them in a freezer-safe container or bag with parchment paper between layers. Freeze for up to 2 months.
💡 Tips for Best Results
- Slice the steak very thinly.
- Don’t overfill the wrappers.
- Seal the wrappers securely with water.
- Keep assembled egg rolls covered with a damp towel.
- Keep the frying oil at 350°F.
- Fry in small batches to prevent overcrowding.
🍳 Alternate Cooking Methods
Air fryer: Lightly brush or spray the egg rolls with oil. Place them seam-side down in the air fryer basket in a single layer, leaving space between them. Air fry at 375°F for 8-10 minutes, turning halfway through, until golden brown and crispy. Work in batches if necessary. Oven: Preheat the oven to 425°F. Place the egg rolls seam-side down on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake for 15-20 minutes, turning halfway through, until crisp and golden brown. For either method, avoid overfilling the wrappers and make sure the edges are sealed well. Since the steak and vegetables are already cooked before the egg rolls are assembled, you’re mainly looking for a crisp, browned wrapper and hot, melted cheese.♻️ Leftovers
- Slice leftover egg rolls into smaller pieces and serve them as part of an appetizer platter, or reheat them for a quick lunch or snack.
📝 Notes
- Ribeye or sirloin works well for the steak.
- Your butcher can thinly slice the steak for you.
- Mushrooms or jalapeños can be added to customize the filling.
- Cook the vegetables until tender and lightly caramelized.
- Keep the assembled egg rolls covered so the wrappers don’t dry out.
- Serve immediately after frying for the crispiest texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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