Go Back
Philly Cheesesteak Egg Rolls on a plate with cheese sauce

Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls combine the best of two worlds—crispy egg roll wrappers filled with tender, juicy steak, caramelized onions, and gooey melted cheese. These handheld delights make the perfect appetizer, snack, or game-day treat. Serve them with a side of cheese sauce or spicy mayo for an extra flavor boost!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American, Fusion
Servings 6

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Tongs
  • Baking sheet (if baking instead of frying)
  • Deep fryer or heavy-bottomed pot (for frying)
  • Paper towels
  • Slotted spoon

Ingredients
  

  • For the Filling:
  • 1 lb ribeye steak thinly sliced
  • 1 tablespoon vegetable oil
  • 1 small onion finely chopped
  • 1 small green bell pepper finely chopped (optional)
  • 1 teaspoon garlic minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika optional
  • 1 cup shredded provolone or American cheese
  • ½ cup shredded mozzarella cheese
  • For the Egg Rolls:
  • 12 egg roll wrappers
  • 1 egg beaten (for sealing)
  • Vegetable oil for frying
  • For Serving Optional:
  • Cheese sauce
  • Spicy mayo
  • Ketchup

Instructions
 

  • Step 1: Prepare the Filling
  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  • Add the chopped onions and bell peppers (if using) and sauté until softened (about 3-4 minutes).
  • Add the garlic and cook for another 30 seconds until fragrant.
  • Push the vegetables to the side and add the thinly sliced ribeye steak.
  • Cook for about 3-4 minutes until browned, then mix everything together.
  • Add Worcestershire sauce, salt, black pepper, and smoked paprika. Stir well.
  • Remove from heat and let the mixture cool slightly before stirring in the shredded cheeses.
  • Step 2: Assemble the Egg Rolls
  • Lay an egg roll wrapper on a clean surface in a diamond shape.
  • Spoon about 2 tablespoons of the steak mixture onto the lower third of the wrapper.
  • Brush the edges with the beaten egg to help seal the wrapper.
  • Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.
  • Repeat with the remaining wrappers and filling.
  • Step 3: Fry the Egg Rolls
  • Heat about 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  • Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
  • Remove with a slotted spoon and drain on paper towels.
  • Step 4: Serve and Enjoy
  • Let the egg rolls cool slightly before serving.
  • Serve with cheese sauce, spicy mayo, or your favorite dipping sauce.

Notes

Cheese Options: Provolone, white American, or Cheez Whiz work great for that authentic Philly cheesesteak taste.
Meat Options: If ribeye is unavailable, you can use flank steak or sirloin, but make sure to slice it thinly.
Baking Option: To bake instead of frying, preheat the oven to 400°F (200°C). Place the egg rolls on a baking sheet, brush with oil, and bake for 15-20 minutes, flipping halfway.
Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.