Philly cheesesteak egg rolls
Alright, picture this: the classic Philly cheesesteak, but with a crispy, golden twist that you can pick up with your fingers. These Philly cheesesteak egg rolls are the perfect mash-up of hearty and crunchy, melting cheese with tender steak and sweet peppers all wrapped up tight. I can’t tell you the first time I made these—I was honestly blown away by how easy and fun they are to whip up, plus that satisfying crunch when you bite in! If you’re a fan of bold flavors with that addictive crispy shell, these egg rolls will instantly become your new go-to snack or appetizer. Trust me, once you get the hang of folding and frying, there’s no going back.
Quick Facts
- Yield: Serves 4 (about 12 egg rolls)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 lb thinly sliced ribeye steak (can substitute sirloin)
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shredded provolone cheese
- 12 egg roll wrappers
- Vegetable oil, for frying
- Salt and pepper, to taste
For the Dipping Sauce (optional):
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- Dash of hot sauce (optional)
How I Make It
Step 1:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced onion and green bell pepper, seasoning lightly with salt and pepper. Cook until they’re soft and fragrant, about 4-5 minutes. Then, push the veggies to the side of the pan.
Step 2:
Add the thinly sliced ribeye steak to the skillet. Spread it out in an even layer and let it sizzle undisturbed for about 1 minute to get a nice sear, then stir and continue cooking until just browned, about 2-3 more minutes. Season with salt and pepper. Remove the skillet from heat.
Step 3:
Place an egg roll wrapper on a clean surface with one corner pointed toward you (diamond shape). Spoon about 2-3 tablespoons of the steak and pepper mixture onto the center of the wrapper. Sprinkle with a generous pinch of shredded provolone cheese.
Step 4:
Begin folding: fold the bottom corner over the filling, tuck in the sides snugly, then roll up tightly toward the top corner. Seal the edge with a dab of water to keep everything in place. Repeat with all remaining wrappers and filling.
Step 5:
Heat about 2 inches of vegetable oil in a deep pot or skillet over medium heat until it reaches 350°F (a stick of butter should sizzle and float). Fry the egg rolls in batches, turning occasionally, until golden brown and crisp—about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate.
Step 6:
For the sauce, whisk together mayonnaise, ketchup, Worcestershire sauce, and hot sauce in a small bowl. Serve the crispy egg rolls hot with this tangy, creamy dip and watch everyone disappear around the plate!
Variations & Tips
- Substitute provolone with mozzarella or American cheese for a melty twist.
- Try adding sautéed mushrooms or jalapeños for extra flavor and spice.
- Use pre-cooked steak or leftover roast beef to save time.
- To bake instead of fry, brush egg rolls with oil and bake at 425°F for 15-20 minutes, flipping halfway.
- Don’t overfill the wrappers—the key to a crispy roll is a snug, neat wrap.
- If your oil gets too hot, reduce to prevent burning, aiming for that steady 350°F.
How I Like to Serve It
These Philly cheesesteak egg rolls shine as a game day snack or appetizer for casual gatherings. They’re perfect alongside a fresh green salad or even crispy fries for a full meal. Bonus points for serving with your favorite cold beer or a tangy homemade dipping sauce to contrast that cheesy, meaty goodness.
Notes
- Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Reheat in a hot oven or air fryer to bring back the crunch—microwaving can make them soggy.
Closing: Whenever I want a crowd-pleaser that’s both fun to eat and packed with flavor, these Philly cheesesteak egg rolls always steal the show.