Philly Cheesesteak Egg Rolls are a fun twist on two classic favorites! These crispy egg rolls are stuffed with tender slices of beef, melty cheese, and sautéed peppers and onions, bringing all the delicious flavors of a Philly cheesesteak into a crunchy bite-sized treat.
I love making these when I want something a little different but still super comforting. The combination of the crispy shell and the gooey cheesesteak filling is just so satisfying. Plus, they’re great for sharing—you can make a bunch, dip them in your favorite sauce, and everyone can enjoy them as a tasty snack or appetizer.
My favorite way to serve Philly Cheesesteak Egg Rolls is with a simple side of ketchup or a tangy horseradish sauce for a bit of a kick. They also pair perfectly with a cold drink and good company—these egg rolls always bring a smile to the table and make any gathering feel a little more special.
Key Ingredients & Substitutions
Ribeye or Sirloin: Ribeye adds great flavor with its marbling, but sirloin is a leaner, budget-friendly choice. If you can’t get steak, thinly sliced roast beef works well too.
Bell Peppers and Onions: These add sweetness and crunch. Feel free to swap with poblano or banana peppers for a little heat or use only one type of pepper if you prefer.
Cheese: Provolone or mozzarella gives that creamy melt. If you’re after stronger flavor, try sharp cheddar or even gouda. Vegan cheese can be used if you want a dairy-free version.
Egg Roll Wrappers: Traditional egg roll wrappers give the best crunch. Want a lighter option? You could bake them instead of frying or use wonton wrappers for smaller egg rolls.
How Do I Wrap and Seal Egg Rolls Without Them Falling Apart?
Rolling egg rolls tightly is key to keeping them together while frying. Here’s how:
- Place filling near the closest corner but don’t overfill—2-3 tbsp is perfect.
- Fold the bottom corner over the filling, then fold the sides in to enclose the filling.
- Roll it tightly toward the last corner.
- Use a brush or your finger to apply beaten egg on the final corner as glue.
- Press and seal firmly to avoid leaks.
Practice helps! If your wrappers dry out, cover them with a damp cloth while you work to keep them flexible and prevent cracks.
Equipment You’ll Need
- Large skillet – I prefer it because it cooks the filling evenly without crowding, making sure everything gets nice and tender.
- Deep-fry thermometer – helps you keep the oil at the perfect temperature, so the egg rolls turn out crispy.
- Slotted spoon – great for lifting out the egg rolls without excess oil, keeping them crisp and not soggy.
- Wire rack or paper towels – for draining excess oil after frying, so they stay crispy.
- Mixing bowls – for preparing the filling and mixing the cheese in smoothly.
Flavor Variations & Add-Ins
- Use thinly sliced roast beef or turkey instead of steak for a different meat flavor.
- Add sautéed mushrooms or jalapeños to give more depth or heat, depending on your taste.
- Try a mix of cheeses like provolone and cheddar for a richer or sharper flavor.
- Serve with different sauces — horseradish sauce, spicy mayo, or a tangy mustard for dipping.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) thinly sliced ribeye steak or sirloin
- 1 cup green bell pepper, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup onion, finely chopped
- 1 cup mushrooms, thinly sliced
- 2 cups shredded provolone or mozzarella cheese
- 2 tbsp vegetable oil (for cooking filling)
- 1 tbsp soy sauce (optional)
- Salt and pepper to taste
For Wrapping and Frying:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing egg rolls)
- Oil for frying (about 4 cups)
To Garnish and Serve:
- Chopped green onions or parsley (optional)
- Dipping sauce like spicy mayo, horseradish sauce, or mustard (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the egg rolls. Frying them will take another 15 minutes or so. Overall, you’ll spend roughly 30 to 35 minutes from start to finish to enjoy these crispy and tasty Philly Cheesesteak Egg Rolls!
Step-by-Step Instructions:
1. Prepare the Filling:
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onions, green and red bell peppers, and mushrooms. Cook for about 5 minutes until the vegetables soften. Then add the thinly sliced steak and season with salt, pepper, and soy sauce if you like. Stir and cook for 3-4 minutes or until the beef is just cooked through. Remove the pan from heat and let the mixture cool a little.
2. Assemble the Egg Rolls:
Lay one egg roll wrapper on a clean surface with a corner pointing toward you (imagine a diamond shape). Spoon 2 to 3 tablespoons of the filling near the closest corner. Fold that corner over the filling, then fold the two side corners inward to cover the filling. Finally, roll it tightly toward the far corner. Brush the far corner with beaten egg to seal the edge securely. Repeat this step with the rest of the wrappers and filling.
3. Fry the Egg Rolls:
Heat oil in a deep fryer or heavy pot until it reaches 350°F (175°C). Carefully place a few egg rolls in the hot oil, don’t overcrowd. Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crispy. Remove the cooked egg rolls with a slotted spoon and place them on paper towels to drain any extra oil.
4. Serve and Enjoy:
Cut the egg rolls diagonally in half if you like, and garnish with chopped green onions or parsley for a fresh touch. Serve them warm with your favorite dipping sauces like spicy mayo, horseradish sauce, or mustard. Enjoy your crunchy, cheesy Philly Cheesesteak Egg Rolls!
Can I use frozen steak for the filling?
Yes, but make sure the steak is completely thawed before cooking. Thaw it in the fridge overnight or use the cold water method for quicker thawing. This helps the meat cook evenly and prevents excess moisture.
Can I bake the egg rolls instead of frying them?
Absolutely! To bake, preheat your oven to 425°F (220°C), brush the egg rolls lightly with oil, and bake on a parchment-lined sheet for about 15-20 minutes, turning halfway through until golden and crispy.
How should I store leftovers?
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to keep the outside crispy rather than microwaving, which can make them soggy.
Can I prepare the filling ahead of time?
Yes! You can make the filling a day ahead and refrigerate it. When ready to serve, assemble and fry the egg rolls for the best texture and fresh taste.