Philly Cheesesteak Egg Rolls – Full Recipe
Philly Cheesesteak Egg Rolls are a delicious fusion dish that combines the bold, savory flavors of the classic Philadelphia cheesesteak with the crispy crunch of an egg roll. These egg rolls are stuffed with juicy beef, sautéed onions and peppers, and melted cheese, then fried until golden brown. They are perfect as an appetizer, snack, or party food and are always a crowd favorite.
Ingredients
For the Filling:
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1 pound ribeye steak or sirloin steak, thinly sliced
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1 tablespoon vegetable oil
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1 medium onion, thinly sliced
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1 green bell pepper, thinly sliced
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1 red bell pepper, thinly sliced (optional)
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2 cloves garlic, minced
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon garlic powder
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1 teaspoon Worcestershire sauce
For the Cheese:
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1 cup provolone cheese, shredded
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1 cup mozzarella cheese, shredded
(You can also use American cheese or Cheese Whiz for a more traditional Philly flavor.)
For the Egg Rolls:
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12–15 egg roll wrappers
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1 egg, beaten (for sealing)
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Vegetable oil, for frying
Optional for Serving:
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Ketchup
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Cheese sauce
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Garlic mayo
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Spicy mustard
Instructions
Step 1: Prepare the Steak
Place the steak in the freezer for about 20–30 minutes. This makes it easier to slice very thin. Using a sharp knife, slice the steak against the grain into thin strips. Set aside.
Step 2: Cook the Vegetables
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook for 4–5 minutes, stirring frequently, until they soften and develop a slight caramelized color. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the vegetables from the pan and set aside.
Step 3: Cook the Steak
In the same skillet, add the sliced steak. Cook over high heat for 3–4 minutes, stirring frequently, until the meat is browned and cooked through. Season with salt, black pepper, paprika, garlic powder, and Worcestershire sauce. Mix well.
Step 4: Combine Filling
Return the cooked vegetables to the skillet with the steak. Stir everything together and cook for another 1–2 minutes so the flavors blend. Turn off the heat and allow the mixture to cool slightly. Once cooled, mix in the shredded cheeses. The cheese will begin to melt slightly, helping bind the filling.
Step 5: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2–3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner. Brush the top edge with beaten egg and seal firmly. Repeat with the remaining wrappers and filling.
Step 6: Fry the Egg Rolls
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place 3–4 egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Serving Suggestions
Serve Philly Cheesesteak Egg Rolls hot and crispy with your favorite dipping sauces such as cheese sauce, garlic mayo, ketchup, or spicy mustard. They pair perfectly with fries, coleslaw, or a fresh salad.
Tips and Variations
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For a healthier version, bake the egg rolls at 400°F (200°C) for 15–18 minutes, flipping halfway.
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You can also air-fry them at 375°F (190°C) for 10–12 minutes.
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Add mushrooms or jalapeños for extra flavor.