Philly Cheesesteak Egg Rolls
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I remember the first time I rolled up a Philly cheesesteak inside an egg roll wrapper — the crunchy exterior, the melty provolone and savory steak all in one hand-held bite felt like the perfect party appetizer and a guilty weekday pleasure at the same time. These Philly Cheesesteak Egg Rolls turn classic sandwich flavors into crispy, portable snacks that are great for game day, potlucks, or a fun weeknight dinner.
If you want more ideas for similar twists and frying techniques, check out this detailed take on the same recipe here: our Philly Cheesesteak Egg Rolls post.
What makes this recipe special
These egg rolls compress everything you love about a Philly — thin steak, sweet onions, bell pepper, and melty provolone — into a crunchy, golden wrapper. They’re special because:
- They’re hand-held comfort food, perfect for sharing.
- Quick to assemble once your filling is cooked.
- Customizable: swap cheeses or use different peppers to change the flavor profile.
- Crowd-pleasing for parties, tailgates, or casual dinners.
“Crispy on the outside, ooey-gooey on the inside — my guests couldn’t tell if they were more impressed by the flavor or how fast I made them.”
Step-by-step overview
Before you cook: thinly slice the steak, sauté the onions and peppers until soft, sear the strips of meat quickly over high heat, fold the warm filling into egg roll wrappers with shredded provolone, then deep-fry until golden and crisp. Total hands-on time is about 25–35 minutes, depending on how fast you slice and roll.
What you’ll need
- Egg roll wrappers
- 1 lb ribeye or sirloin, thinly sliced (see tips)
- 1 onion, chopped (yellow or sweet)
- 1 green bell pepper, chopped
- 2 cups shredded provolone cheese (sub: mozzarella or American)
- Salt and pepper to taste
- Oil for frying (neutral oil with high smoke point)
Notes and substitutions inline:
- Steak: Ribeye gives more flavor and fat; sirloin is leaner and cheaper. Slice against the grain and freeze 20–30 minutes for easier thin slicing.
- Cheese: Provolone is authentic; American or a sharp cheddar adds a different melty profile.
- Wrappers: Standard egg roll wrappers are thicker than spring roll wrappers and produce the classic crunch.
For a sweet egg roll twist to serve alongside these as a dessert, see this playful recipe: apple pie egg rolls.
Step-by-step instructions
- Prep the steak: Freeze the steak for 20–30 minutes so it’s firm, then slice it very thin against the grain.
- Cook the filling: Heat a skillet over medium-high. Add a splash of oil, then the steak, chopped onion, and chopped bell pepper. Sear the meat until browned and cook until the vegetables are soft, about 5–7 minutes. Season with salt and pepper.
- Melt the cheese: Remove the pan from heat and immediately stir in the shredded provolone so it melts into the hot mixture. Let the filling cool slightly — it should be warm but not so hot that it tears the wrappers.
- Fill and roll: Lay an egg roll wrapper on a clean surface. Place a spoonful of filling near the center. Moisten the edges with water. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal. Repeat.
- Fry: Heat oil in a deep fryer or large, heavy pot to 375°F (190°C). Fry the egg rolls in batches, turning occasionally, until they are deep golden brown, about 3–4 minutes per batch. Don’t overcrowd the pot.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Safety note: Use a thermometer when frying and never leave hot oil unattended. Allow oil to cool before disposing or straining for reuse.
Best ways to enjoy it
- Serve with classic condiments: ketchup, spicy brown mustard, and a side of pickles for a diner-style vibe.
- For a Philly-accurate dip, offer a small ramekin of cheese sauce or warmed provolone dip.
- Plate on a wooden board with a basket of fries for a game-day spread.
- For lighter pairings, serve with a crisp coleslaw or simple green salad.
If you want an alternative crisping method, try pairing these with an air-fried counterpart like this cheeseburger egg roll recipe for a no-deep-fry option: cheeseburger egg roll air fryer method.
Storage and reheating tips
- Refrigerate: Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Let them cool to room temperature before sealing.
- Reheat: The oven (375°F/190°C for 8–10 minutes) or an air fryer (350°F/175°C for 4–6 minutes) restores crispness. Microwave will warm them but makes wrappers soft—use only if convenience matters.
- Freeze: Freeze unfried, rolled egg rolls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry or bake from frozen; add a minute or two to cooking time.
- Food safety: Refrigerate within two hours of cooking and reheat to 165°F (74°C) before serving.
Pro chef tips
- Slice meat thin and uniformly: Use a sharp knife and a slightly frozen steak. Thin slices cook quickly and remain tender.
- Don’t overfill: Too much filling makes sealing hard and increases the chance of bursting during frying.
- Pat dry filling if needed: If your filling is very saucy, blot lightly so wrappers don’t get soggy.
- Oil temp is key: 375°F gives a fast golden crust without soaking up excess oil. If oil is too cool, egg rolls absorb grease; too hot and they brown before heating through.
- Test one: Fry a single egg roll first to check seasoning and frying time.
Recipe variations
- Baked or air-fried: Brush rolled egg rolls with a little oil and bake at 425°F (220°C) for 12–15 minutes, flipping once. Air fry at 380°F (195°C) for 8–10 minutes.
- Spicy: Add sliced jalapeños, pepper jack cheese, or a sriracha mayo for heat.
- Vegetarian: Replace steak with thinly sliced mushrooms and seared tofu, or use a smoked tempeh for a meaty bite.
- Different cheeses: Try provolone + American for classic melty texture, or add a sprinkle of Parmesan for nuttiness.
- Mini version: Use smaller wrappers for appetizer-sized egg rolls — perfect for parties.
Your questions answered
Q: Can I use frozen steak slices?
A: You can, but thaw them just enough to separate slices. Slicing from partly frozen steak gives the thinnest pieces and best texture.
Q: What dipping sauce pairs best?
A: Classic options are cheese sauce, spicy mayo, or even a honey mustard. For an authentic-sounding combo, spicy brown mustard or a cheesesteak-style provolone dip works great.
Q: Can I bake these instead of frying?
A: Yes. Brushing with oil and baking at a high temp (425°F) crisps the wrapper. Air frying is even better for crunch without excess oil.
Q: How do I prevent wrappers from bursting?
A: Don’t overfill, seal edges firmly with water, and make sure the oil is hot enough so the wrapper crisps quickly.
Q: How many will this recipe make?
A: Yield depends on wrapper size; with standard wrappers and 1 lb meat you’ll typically get 8–12 egg rolls.
Conclusion
If you want more inspiration or alternative takes on Philly cheesesteak egg rolls, these resources offer helpful variations and technique videos. Serious Eats provides a tested approach to the filling and rolling technique for consistent results: Serious Eats cheesesteak egg rolls recipe. For a different flavor spin and presentation ideas, see the Great Grub post on Philly Cheesesteak Egg Rolls: Great Grub Delicious Treats Philly Cheesesteak Egg Rolls. If you prefer a step-by-step video and baked or air-fryer options, the Carlsbad Cravings guide is a useful visual companion: Carlsbad Cravings Philly Cheesesteak Egg Rolls video recipe.
Philly Cheesesteak Egg Rolls
Ingredients
Method
- Freeze the steak for 20–30 minutes until firm, then slice it very thin against the grain.
- Heat a skillet over medium-high. Add a splash of oil, then add the steak, chopped onion, and chopped bell pepper. Sear the meat and cook until the vegetables are soft, about 5–7 minutes. Season with salt and pepper.
- Remove the pan from heat and stir in the shredded provolone so it melts into the mixture. Let the filling cool slightly.
- Layout an egg roll wrapper on a clean surface. Place a spoonful of filling near the center. Moisten the edges with water. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal. Repeat until all filling is used.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for about 3–4 minutes each until they are deep golden brown, being careful not to overcrowd the pot.
- Remove from the oil with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
