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
