Philly Cheesesteak Egg Rolls are a fun twist on two classic favorites all in one bite. They combine tender strips of seasoned steak, melted cheese, and sautéed onions, all wrapped up in a crispy egg roll shell. The mix of gooey cheese and savory beef inside a crunchy exterior makes these egg rolls extra tasty and satisfying.
I love making these for casual get-togethers or when I’m craving something a little different but comforting. The best part is how easy they are to eat—perfect finger food! I usually double the filling because it’s so good, and I can’t resist sneaking a few before they even hit the table.
These eggs rolls are perfect served with a simple dipping sauce, like a tangy ketchup or a creamy horseradish sauce, which balances out the rich flavors perfectly. I always find that they bring people together, whether it’s game night, a quick snack, or just a fun family dinner. Philly Cheesesteak Egg Rolls are a great way to enjoy the deliciousness of a Philly cheesesteak in a bite-sized, crispy package.
Key Ingredients & Substitutions
Ribeye Steak: This cut is flavorful and tender when thinly sliced. If you prefer, sirloin or flank steak work well too. For a quicker option, ground beef can be used.
Onions & Bell Peppers: Onions add sweetness and depth. Bell peppers are optional but offer a nice crunch and color. You can skip peppers if you want a more traditional cheesesteak taste.
Cheese: Cheddar melts nicely, but classic Philly cheesesteaks use Cheez Whiz or provolone. Try whichever cheese melts well and suits your taste.
Egg Roll Wrappers: These give the egg rolls their crispiness. If unavailable, spring roll wrappers are a similar substitute, though slightly thinner.
How Can I Wrap Egg Rolls Without Them Opening or Leaking?
Wrapping egg rolls tightly is important to keep the filling inside during frying. Here’s how you can do it easily:
- Place the wrapper in a diamond shape with one corner toward you.
- Add filling close to the bottom corner, but don’t overfill to avoid tearing.
- Fold the bottom corner over the filling, then fold in the two side corners tightly.
- Roll it up firmly toward the top corner.
- Moisten the top corner with a bit of water to seal the wrapper like glue.
- Press lightly to make sure it sticks well.
Keeping the wrappers dry but sealing well is the trick. If they tear, oil may seep in and cause breaks when frying. Practicing the fold a couple of times helps build confidence!
Equipment You’ll Need
- Deep fryer or large pot – I recommend this for even frying and a crispy finish.
- Thermometer – helps keep the oil at the right temperature, so the egg rolls turn out perfect.
- Mixing bowls – for preparing the filling and assembling the egg rolls.
- Chef’s knife and cutting board – easy and quick to chop steak, onions, and peppers.
- Paper towels – for draining excess oil after frying.
- Plate lined with paper towels or wire rack – keeps your cooked egg rolls crispy as you work in batches.
Flavor Variations & Add-Ins
- Use provolone or mozzarella cheese instead of cheddar for a milder flavor and gooey melt.
- Stir in sautéed mushrooms or caramelized onions for added richness and texture.
- Try ground turkey or chicken instead of beef for a leaner option.
- Add a splash of hot sauce or sprinkle red pepper flakes inside for a spicy kick.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
For The Filling:
- 1 lb ribeye steak, thinly sliced or finely chopped
- 1 medium onion, finely chopped or thinly sliced
- 1 green bell pepper, finely chopped (optional)
- 1 cup shredded cheddar cheese (or Cheez Whiz for a classic touch)
- 2 tablespoons vegetable oil (for cooking steak and veggies)
- Salt and pepper to taste
For Wrapping & Frying:
- 12 egg roll wrappers
- Vegetable oil, for deep frying
- 2-3 green onions, chopped (for garnish)
- Optional dipping sauce (e.g., horseradish mayo, ketchup, or a spicy aioli)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Including the time to fry and garnish, you’ll have delicious egg rolls ready in around 30 minutes total. It’s a quick and fun appetizer or snack to make!
Step-by-Step Instructions:
1. Cook the Steak and Vegetables:
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onions and green bell pepper (if using), sautéing until soft—about 3 to 4 minutes. Then add the ribeye steak, seasoning with salt and pepper. Cook until the beef is browned and cooked through, around 5 to 6 minutes. Break up any big pieces as it cooks.
2. Add Cheese and Cool:
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and combined. Let the mixture cool slightly before assembling the egg rolls so it’s easier to handle.
3. Wrap the Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Spoon 2 to 3 tablespoons of the cheesesteak filling near the bottom corner. Fold that bottom corner over the filling, then fold in the two side corners, and roll up tightly toward the top corner. Use a little water to moisten and seal the final corner. Repeat with all wrappers and filling.
4. Fry Until Crispy:
Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry egg rolls in batches for 3 to 4 minutes or until golden brown and crispy on all sides. Remove and drain on paper towels.
5. Serve and Enjoy:
Garnish your egg rolls with chopped green onions and serve hot. Offer dipping sauces like horseradish mayo, ketchup, or spicy aioli on the side for extra flavor.
Can I Use Frozen Steak for the Filling?
Yes, but be sure to fully thaw the steak in the refrigerator overnight before slicing and cooking. This helps ensure even cooking and the best texture.
What Can I Use Instead of Ribeye?
Sirloin, flank steak, or even ground beef make great alternatives. Just adjust cooking times as needed since thinner or ground meat cooks faster.
How Do I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or oven at 350°F for about 10 minutes to keep them crispy.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Brush the wrapped egg rolls lightly with oil and bake on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes, turning halfway until golden and crisp.
