Philly Cheesesteak Egg Rolls take everything you love about the iconic sandwich—juicy steak, sautéed onions and peppers, and gooey cheese—and wrap it in a crispy, golden egg roll shell. Perfect for parties, appetizers, or game day spreads, these hand-held snacks are guaranteed to impress.
Why You’ll Love This Recipe
These egg rolls are a creative and crowd-pleasing twist on the classic Philly cheesesteak. They’re quick to make, easy to eat, and deliver the perfect combination of crunch, flavor, and cheesy goodness in every bite. Whether you’re serving them at a gathering or as a fun weeknight snack, they’re a guaranteed hit with adults and kids alike.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 large onion, chopped (approximately 1 cup)
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1 green bell pepper, chopped (approximately 1 cup)
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1 tablespoon oil (for sautéing)
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1 pound thinly sliced steak (ribeye or sirloin recommended)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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1 cup shredded provolone or mozzarella cheese
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12 egg roll wrappers
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Oil for frying (vegetable or canola)
directions
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Cook the filling:
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add chopped onions and bell peppers. Sauté until softened, about 5 minutes.
Add the thinly sliced steak to the pan. Season with salt, pepper, and garlic powder. Cook until browned and fully cooked through, about 4–5 minutes. Remove from heat and let cool slightly.
Stir in the shredded cheese and mix well. -
Assemble the egg rolls:
Lay an egg roll wrapper on a clean surface with one corner facing you (diamond shape). Spoon 2–3 tablespoons of the filling onto the center.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top edge with a dab of water. Repeat with remaining wrappers and filling. -
Fry the egg rolls:
Heat oil in a deep skillet or heavy pot to 350°F (175°C).
Carefully lower egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3–4 minutes per side.
Remove and drain on paper towels. -
Serve:
Serve warm with your favorite dipping sauce—cheese sauce, ranch, or spicy ketchup are all great options.
Servings and timing
Makes: 12 egg rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 200–250 kcal per egg roll
Variations
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Cheese Options: Substitute provolone with American cheese, cheddar, or even Cheez Whiz for a more traditional Philly flavor.
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Vegetarian Option: Use mushrooms instead of steak for a hearty meat-free version.
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Oven-Baked: Brush egg rolls with oil and bake at 400°F for 18–20 minutes, flipping halfway.
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Air Fryer: Cook at 375°F for 10–12 minutes until crispy and golden.
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Add Heat: Mix in chopped jalapeños or a dash of hot sauce to the filling.
storage/reheating
Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F for 5–7 minutes to restore crispiness. These egg rolls can also be frozen before or after frying—just thaw slightly and reheat until heated through.
FAQs
Can I make these ahead of time?
Yes, assemble them up to a day in advance and refrigerate. Fry just before serving for best crispiness.
What’s the best steak to use?
Ribeye is traditional for Philly cheesesteaks, but sirloin or even flank steak works well if sliced thinly.
Can I freeze them?
Yes, freeze assembled egg rolls on a tray, then transfer to a bag. Fry from frozen, adding 1–2 minutes to cooking time.
Can I bake instead of fry?
Yes, for a lighter option, bake at 400°F until golden and crisp, about 18–20 minutes.
What cheese melts best for this recipe?
Provolone offers a classic flavor and melts well, but mozzarella or American cheese are also great options.
Do I need to cook the steak before assembling?
Yes, cook the steak fully before stuffing the egg rolls to ensure safe and even cooking.
How do I prevent them from getting soggy?
Drain the filling well and avoid overfilling. Fry in hot oil and serve immediately for best texture.
What dipping sauces go well with these?
Cheese sauce, garlic aioli, ranch, and spicy ketchup all complement the flavors perfectly.
Can I use ground beef instead of sliced steak?
Yes, though it will be less traditional, ground beef still delivers great flavor.
Print
Philly Cheesesteak Egg Rolls – Crispy, Melty, Party-Perfect!
- Total Time: 30 minutes
- Yield: 12 egg rolls
Description
These Philly Cheesesteak Egg Rolls are the ultimate party snack—crispy on the outside and loaded with juicy steak, sautéed peppers and onions, and melty cheese on the inside. Perfect for game day, appetizers, or any time you’re craving bold flavor in a crunchy bite.
Ingredients
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1 large onion, chopped (≈1 cup)
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1 green bell pepper, chopped (≈1 cup)
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1 tbsp oil (for sautéing)
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1 lb thinly sliced steak (ribeye or sirloin preferred)
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Salt and pepper to taste
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1 tsp garlic powder
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1 tsp Worcestershire sauce
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1 cup shredded provolone or mozzarella cheese
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12 egg roll wrappers
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Oil for frying (vegetable or canola)
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Optional: cheese sauce or ranch for dipping
Instructions
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Cook Filling:
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Heat oil in a skillet over medium heat. Add onions and peppers, sauté until soft (5–6 minutes).
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Add steak, season with salt, pepper, garlic powder, and Worcestershire sauce. Cook until browned and no longer pink.
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Remove from heat and stir in shredded cheese until melted. Let cool slightly.
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Assemble Egg Rolls:
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Place an egg roll wrapper on a clean surface with a corner pointing toward you.
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Add 2–3 tablespoons of filling near the center.
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Fold bottom corner over filling, then fold in sides, and roll tightly. Seal the edge with a dab of water.
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Repeat with remaining wrappers and filling.
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Fry:
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Heat oil in a deep pan to 350°F (175°C).
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Fry egg rolls in batches for 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.
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Notes
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You can use leftover steak or even deli roast beef as a shortcut.
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Bake or air-fry for a lighter version.
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Freeze uncooked egg rolls for future quick snacks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Snack
- Method: Frying
- Cuisine: American
