Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls are a fun twist on a classic. They take all the best parts of a Philly cheesesteak—tender beef, melty cheese, and sautéed onions and peppers—and wrap…
Tip: save now, cook later.Philly Cheesesteak Egg Rolls are a fun twist on a classic. They take all the best parts of a Philly cheesesteak—tender beef, melty cheese, and sautéed onions and peppers—and wrap them up in a crispy egg roll shell. The crunchy outside with the gooey, flavorful filling inside is such a winning combo that everyone will want to reach for seconds.
I love making these because they are easy to share and perfect for snacking or parties. One tip I have is to let the egg rolls cool just a little after frying so the cheese inside doesn’t all run out when you bite into them. They’re best served warm and fresh, so I usually fry them up in small batches right before serving.
My favorite way to enjoy these egg rolls is with a little bit of ketchup or some spicy mustard on the side—it adds just the right touch of extra flavor. They remind me of casual get-togethers with friends when everyone wants something tasty but easy to eat with their hands. If you like Philly cheesesteaks, this is a fun way to mix things up without losing the classic taste.
Key Ingredients & Substitutions
Steak: Thinly sliced ribeye or sirloin gives tender, flavorful meat. If you can’t find thin slices, briefly freeze thicker cuts to slice easier. You can also use ground beef for a different texture.
Bell Peppers & Onion: These add sweetness and crunch. Red and green peppers are classic, but you can swap in yellow or orange peppers for milder sweetness.
Mushrooms: Optional but nice for earthiness. If you’re skipping mushrooms, add more peppers or onions. Fresh white or cremini mushrooms work well.
Cheese: Provolone or mozzarella melt nicely, creating a gooey feel. If you want sharper flavor, try cheddar or even a mild cheddar blend. Avoid cheeses that don’t melt well.
Egg Roll Wrappers: Store-bought wrappers work great and fry up crispy. For a lighter version, try baking instead of frying—just brush oil on and bake until crispy.
How Can You Roll and Fry Egg Rolls Without Them Falling Apart?
Rolling and frying egg rolls can be tricky at first, but a few tips help them stay sealed and crispy:
- Place filling near the bottom corner of the wrapper, leaving edges clear to fold in.
- Fold the sides tightly over the filling to avoid gaps.
- Roll firmly but gently to keep filling compact.
- Seal the final edge with a damp finger or brush of water to stick the wrapper shut.
- Heat oil to 350°F (175°C) before frying for even crisping without sogginess.
- Don’t overcrowd the pot; fry in small batches so temperature stays steady.
- Drain on paper towels after frying to remove excess oil and keep them crunchy.
Equipment You’ll Need
- Large skillet – perfect for quickly cooking the steak and sautéing the veggies all in one pan.
- Sharp knife – makes slicing the steak and vegetables thin and easy, which helps the egg rolls cook evenly.
- Cutting board – a sturdy surface for all your chopping and slicing.
- Deep pot or heavy-bottomed skillet – ideal for frying the egg rolls safely and evenly in oil.
- Slotted spoon or tongs – handy for turning and removing the egg rolls from hot oil without splashes.
- Paper towels – great for draining excess oil from the fried egg rolls to keep them crispy.
Flavor Variations & Add-Ins
- Swap the ribeye for thinly sliced chicken breast for a lighter protein that still tastes great.
- Add diced jalapeños or a pinch of cayenne for a little spicy kick that balances the cheese.
- Try sharp cheddar or pepper jack cheese instead of provolone for a different melty flavor.
- Include sautéed spinach or shredded cabbage for extra veggies and crunch in the filling.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
- 1 lb (450g) thinly sliced ribeye or sirloin steak
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 8 oz (225g) mushrooms, sliced (optional)
- 2 cups shredded provolone or mozzarella cheese
- 1 package egg roll wrappers (about 12 wrappers)
- 2-3 green onions, thinly sliced, for garnish
- Vegetable oil, for frying
- Salt and pepper to taste
- Optional: sweet chili sauce or ketchup for dipping
How Much Time Will You Need?
You will need about 20 minutes for preparation, including slicing and cooking the steak and vegetables, and about 15 minutes for frying the egg rolls in batches. Altogether, expect around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and sauté until they are soft, about 5 minutes. Remove them from the skillet and set aside. If using mushrooms, add them to the same skillet and cook until tender, about 4-5 minutes. Remove and set aside with the other veggies.
2. Cook the Steak:
In the same skillet, quickly cook the thinly sliced steak over high heat until it’s browned but still tender, approximately 2-3 minutes. Season with salt and pepper. Then, add the cooked onions, peppers, and mushrooms back into the skillet, stir to combine, and warm through. Remove from heat.
3. Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface. Place 2-3 tablespoons of the steak and vegetable mixture in the center, and then sprinkle shredded cheese evenly on top. Fold the bottom corner over the filling, fold in the sides tightly, and roll up firmly toward the top corner. Seal the edge by brushing a little water on it. Repeat with remaining wrappers and filling.
4. Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a large pot or deep skillet to 350°F (175°C). Carefully fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove them and drain on paper towels.
5. Serve and Enjoy:
Serve your Philly Cheesesteak Egg Rolls hot, garnished with sliced green onions. Add your favorite dipping sauce like sweet chili sauce or ketchup on the side for extra flavor.
Can I Use Frozen Steak for Philly Cheesesteak Egg Rolls?
Yes, you can use frozen steak, but be sure to thaw it completely in the refrigerator overnight or quickly in cold water before slicing thinly. This makes it easier to cook evenly and ensures the best texture.
Can I Bake the Egg Rolls Instead of Frying?
Absolutely! To bake, preheat your oven to 425°F (220°C), brush the egg rolls lightly with oil, and place them on a baking sheet. Bake for 15-20 minutes, turning halfway through, until golden and crispy.
How Long Can I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer for best crispness, avoiding the microwave to prevent sogginess.
What Dipping Sauce Goes Best With Philly Cheesesteak Egg Rolls?
Sweet chili sauce and ketchup are popular choices, but you can also try spicy mustard or a creamy ranch dip to complement the savory flavors.
