Philly Cheesesteak Egg Rolls are a fun twist on two favorites rolled into one delicious bite. Imagine tender slices of steak, melted cheese, and sautéed onions all wrapped up in a crispy egg roll shell. They’re crunchy on the outside and packed with all the classic cheesesteak flavors you love inside.
I love making these when I want something a little different but still crave that hearty, cheesy goodness. They’re perfect for sharing with friends at a casual get-together or as a tasty snack anytime. Plus, they’re easy to dip in ketchup or your favorite sauce, which makes eating them all the more fun.
One tip I always follow is to let the filling cool slightly before rolling them up. It helps keep the egg rolls crispy and prevents the wrappers from getting soggy. Philly Cheesesteak Egg Rolls are great when served fresh and hot, and honestly, I find it hard to eat just one!
Key Ingredients & Substitutions
Steak: Thinly sliced ribeye or sirloin offers great flavor and tenderness. If you can’t find ribeye, flank steak or even thinly sliced chicken breast can work well.
Bell Peppers & Onions: These add crunch and sweetness. Green bell peppers are classic, but you can try red or yellow for a sweeter bite.
Provolone Cheese: This melts nicely and has a mild flavor. Mozzarella or American cheese are good alternatives if needed.
Egg Roll Wrappers: Look for fresh or frozen wrappers at the store. If unavailable, spring roll wrappers or even tortilla wraps can be used but the texture will change.
How Do I Wrap and Seal Egg Rolls Without Them Falling Apart?
Wrapping egg rolls tightly and sealing them well is key for crisp, intact rolls.
- Place the wrapper like a diamond with one corner towards you.
- Put filling near the bottom, leaving space at edges for folding.
- Fold the bottom corner over filling, then fold left and right corners inward snugly.
- Roll tightly towards the top corner.
- Seal the edge with water (use a small brush or your finger).
- Make sure no air pockets remain to prevent bursting during frying.
Letting the filling cool before wrapping also helps prevent soggy wrappers. If needed, freeze wrapped rolls for a few minutes before frying to keep them firm.
Equipment You’ll Need
- Deep-fry thermometer – I use this to keep oil at the perfect temperature so the egg rolls become crispy without burning.
- Deep fryer or a heavy pot – makes frying safe and easy; a deep pot gives enough room for the oil and egg rolls.
- Slotted spoon or tongs – helpful for carefully removing the hot egg rolls from the oil without splashing.
- Plate lined with paper towels – to drain excess oil and keep the egg rolls crispy.
- Cutting board and sharp knife – makes chopping the vegetables quick and safe.
Flavor Variations & Add-Ins
- Swap steak for cooked shrimp or chicken for a different protein twist. Both cook quickly and add variety.
- Add sautéed mushrooms or jalapenos to the filling for extra flavor and heat.
- Mix in a little barbecue sauce or hot sauce with the filling for a smoky or spicy kick.
- Use mozzarella or cheddar cheese instead of provolone for a richer, cheesier taste.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
- 1/2 lb thinly sliced ribeye or sirloin steak
- 1 cup green bell pepper, finely chopped
- 1/2 cup onion, finely chopped
- 1 cup shredded provolone cheese
- 8 egg roll wrappers
- 2 tbsp vegetable oil (for cooking steak and veggies)
- Oil for deep frying (about 4 cups)
- 2 tbsp water (for sealing egg rolls)
- Optional: chopped green onions for garnish
- Optional: dipping sauce (e.g. spicy mayo or cheese sauce)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and wrap the egg rolls, plus 10 minutes for frying them. Plan for around 25-30 minutes total from start to finish to enjoy crispy, hot Philly Cheesesteak Egg Rolls.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the finely chopped onions and green bell peppers. Sauté for about 3-4 minutes until softened, then remove them from the skillet and set aside.
2. Cook the Steak:
In the same skillet, add the thinly sliced steak. Cook for about 2-3 minutes until browned and just cooked through. Remove from heat.
3. Combine the Filling:
In a bowl, mix the cooked steak, onions, and bell peppers together. Stir in the shredded provolone cheese evenly.
4. Wrap the Egg Rolls:
Place one egg roll wrapper on a clean surface with a corner pointing towards you (like a diamond). Spoon 2-3 tablespoons of filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly toward the top corner and seal the edge with a few drops of water.
5. Fry the Egg Rolls:
Heat oil in a deep fryer or deep pot to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes or until they turn golden brown and crispy. Carefully remove and drain on paper towels.
6. Serve and Enjoy:
Serve your Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce. Garnish with chopped green onions if you like for a fresh touch.
Can I Use Frozen Steak for Philly Cheesesteak Egg Rolls?
Yes, but be sure to thaw the steak completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the steak cook evenly and keeps the egg rolls from becoming soggy.
Can I Bake Instead of Frying the Egg Rolls?
You can! Preheat your oven to 425°F (220°C), brush the egg rolls lightly with oil, and bake them on a parchment-lined sheet for about 15-20 minutes, turning halfway through to crisp both sides.
How Should I Store Leftover Philly Cheesesteak Egg Rolls?
Cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep them crispy, avoiding the microwave if you want to maintain the crunch.
What Dipping Sauces Pair Well With Philly Cheesesteak Egg Rolls?
Classic options include spicy mayo, cheese sauce, or ketchup. You can also try ranch dressing or a tangy horseradish sauce to complement the rich steak and cheese flavors.