Feastical

Philly Cheesesteak Egg Rolls – Your New Favorite Crunchy, Cheesy Bite

Hey, friends! Beau here, welcoming you back to my kitchen. If you’ve been around Feastical for a while, you know I’m a sucker for two things: classic comfort food and fun, unexpected twists. There’s just something magical about taking a beloved favorite and giving it a little makeover that turns it into a whole new experience. And that, my friends, is exactly what we’re doing today.

We’re talking about Philly Cheesesteak Egg Rolls. Just let that sink in for a second. All the glorious, savory, cheesy goodness of a legendary Philly cheesesteak sandwich, all tucked neatly inside a crispy, golden-brown egg roll wrapper. It’s a handheld masterpiece that’s perfect for game day, a killer appetizer for your next get-together, or even a “why-not?” kind of weeknight dinner.

I know the classic Philly cheesesteak is sacred territory for some, and I respect that. But trust me on this. The moment you bite through that shatteringly crisp exterior into the juicy, cheesy, beefy filling, you’ll be a believer. It’s a flavor explosion that manages to be both nostalgic and excitingly new. So, tie on your favorite apron, grab your spatula, and let’s turn up the heat on a classic!

The Fairgrounds Epiphany

I have to take you back to a sweltering summer night at the county fair. The air was thick with the smell of funnel cakes and popcorn, but one stall had a line that snaked halfway to the Ferris wheel. Curious, I got in line and saw they were serving something called “Cheesesteak Egg Rolls.” I was skeptical. A cheesesteak… in an egg roll? It sounded wild, but the look of pure joy on everyone’s face as they bit into them was undeniable.

When I finally got my order, that first bite was a revelation. The crispy shell gave way to this incredibly savory, cheesy, and perfectly seasoned filling. It was messy, it was indulgent, and it was one of the most delicious things I’d ever eaten. I spent the whole car ride home dissecting the flavors, determined to create my own perfected version in my kitchen. This recipe is the happy result of that mission—a little simpler for the home cook, but packed with every bit of that unforgettable fairground flavor.

Gathering Your Flavor Crew

One of the best things about this recipe is its simplicity. You don’t need a laundry list of fancy ingredients to create something truly spectacular. Here’s what you’ll need to make about a dozen of these crispy wonders.

• 1 lb Thinly Sliced Steak (Ribeye or Sirloin): This is the star of the show! The key is to get it sliced as thin as possible. Ask your butcher to shave it for you, or look for “shaved beef” in the freezer section. The thin slices cook in a flash and mimic the texture of a real-deal cheesesteak. Chef’s Insight: Partially freezing the steak for 30-60 minutes makes it much easier to slice thinly yourself if you’re doing it at home!
• 1 Small Onion, Diced: Yellow or white onions are perfect here. They sweeten up beautifully when sautéed, adding a foundational layer of flavor that’s essential to any good cheesesteak.
• 1 Small Green Bell Pepper, Diced (Optional): I know the “peppers or no peppers” debate can get heated in Philly. I’m team “add-them-if-you-like-them!” They bring a lovely, mild sweetness and a bit of color. Feel free to leave them out if you’re a purist.
• 1 Tbsp Oil or Butter: For sautéing. I love the flavor butter adds, but a neutral oil like avocado or canola works great for a higher smoke point.
• Salt & Pepper to Taste: Don’t be shy! Season your filling well. This is your main chance to get flavor into the beef and veggies.
• 1 Cup Shredded Provolone, Mozzarella, or American Cheese: The glue that holds this delicious mess together! Provolone is my go-to for its sharp, melty quality. Mozzarella gives you that epic cheese pull, and American cheese delivers that classic, creamy cheesesteak vibe. Substitution Tip: A pre-shredded “Italian blend” works wonderfully here, too!
• 12 Egg Roll Wrappers: You’ll find these in the refrigerated produce section, usually near the tofu. Don’t confuse them with spring roll wrappers—egg roll wrappers are thicker and perfect for frying up crispy and sturdy.
• Oil for Frying: You’ll need enough to come about 2 inches up the side of your pot. Canola, vegetable, or peanut oil are all excellent, neutral choices for frying.

For Dipping (The Icing on the Cake!):

• Garlic Aioli: Creamy, garlicky, and perfect for cutting through the richness.
• Spicy Ketchup: Just mix your favorite ketchup with a dash of hot sauce or sriracha.
• Cheese Sauce: Because more cheese is always a good idea.
• Jarred Cheez Whiz: For the ultimate authentic Philly experience!

Let’s Get Rolling: Your Step-by-Step Guide

Okay, team, this is where the magic happens. Follow these steps, and you’ll be a certified egg roll-wrapping pro in no time. I’ve packed this section with all my favorite little hacks to make the process smooth and successful.

1. Cook the Filling: In a large skillet over medium-high heat, warm up your oil or butter. Toss in your diced onions and peppers (if using) and sauté them for about 4-5 minutes, until they’ve softened and taken on a little color. You’ll love that smell—it’s the sound of flavor building! Now, add your thinly sliced steak, breaking it up with your spatula as it cooks. Season generously with salt and pepper. Cook just until the beef is no longer pink—this should only take 3-4 minutes. Chef’s Hack: Don’t overcook the beef here! It’s going to get another quick cook in the fryer, so we want to keep it tender and juicy. Take the skillet off the heat and let it cool for a few minutes.
2. Get Cheesy: Once the filling has cooled down slightly (this is important so we don’t melt the cheese prematurely), stir in your shredded cheese. Mix it all up until the cheese is evenly distributed and starts to get a little melty from the residual heat. Give it a taste and adjust the seasoning if needed. Perfection!
3. The Art of the Roll: Now, let’s assemble. Lay one egg roll wrapper on a clean surface with one corner pointing towards you, so it looks like a diamond. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper. Pro Tip: Use a slotted spoon if your filling looks juicy to avoid any excess liquid that could make the wrappers soggy. Lift the bottom corner up and over the filling, tucking it tightly. Fold the left and right corners inward, like you’re folding a burrito. Now, roll it snugly towards the top corner. Dip your finger in a little water and moisten the top corner—this acts as the glue to seal your egg roll shut. Place it seam-side down on a plate or baking sheet. Repeat with the remaining wrappers and filling. Chef’s Hack: Keep your unused wrappers under a slightly damp paper towel to prevent them from drying out and cracking.
4. Fry to Golden Perfection: In a heavy-bottomed pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a small piece of wrapper into the oil—if it sizzles and floats to the top immediately, you’re good to go. Carefully place 3-4 egg rolls into the hot oil, seam-side down first. Don’t overcrowd the pot! Fry for 2-3 minutes per side, using tongs to turn them, until they’re a uniform, gorgeous golden brown. Pro Tip: Frying the seam-side first helps seal the egg roll so it doesn’t burst open.
5. Drain and Serve: Use your tongs to transfer the beautiful, crispy egg rolls to a wire rack set over a baking sheet or a plate lined with paper towels. Let them drain for a minute or two—this keeps them extra crispy. Serve them up immediately while they’re hot and the cheese is gloriously gooey!

How to Serve These Crispy Wonders

Presentation is part of the fun! You don’t just want to toss these on a plate. Let’s make it an event. I love serving a big platter of these Philly Cheesesteak Egg Rolls right in the middle of the table, with an array of dipping sauces in little bowls for everyone to choose from. It’s interactive, it’s communal, and it always gets a “wow.”

For a full meal, pair them with a simple, crisp green salad with a tangy vinaigrette to balance the richness. If you’re going all out for game day, they’re the ultimate MVP alongside a spread of wings, loaded potato skins, and some cold drinks. And hey, if you’re making them for a fun family dinner, a side of sweet potato fries or a creamy coleslaw is a match made in heaven.

Mix It Up! Creative Twists on the Classic

One of the best things about this recipe is how adaptable it is. Once you’ve mastered the basic version, get creative and make it your own! Here are a few of my favorite twists:

• Mushroom Swiss: Swap the provolone for Swiss cheese and add a cup of finely chopped sautéed mushrooms to the filling. It’s an earthy, decadent variation that feels super fancy.
• Pizza Egg Rolls: Change the game completely! Use ground Italian sausage or pepperoni, mix in some marinara sauce and shredded mozzarella, and you’ve got a pizza roll that blows the frozen kind out of the water.
• Buffalo Chicken: Got some leftover shredded chicken? Toss it with buffalo sauce, mix in a little blue cheese or ranch dressing and some shredded cheddar. It’s a spicy, tangy dream.
• Breakfast Egg Rolls: Why not? Fill them with scrambled eggs, cooked breakfast sausage or bacon, and cheddar cheese. Serve with maple syrup for dipping. You’re welcome.
• Baked, Not Fried (Lighter Option): Want to cut back on the oil? You can bake these! Preheat your oven to 400°F (200°C). Arrange the egg rolls on a parchment-lined baking sheet, brush or spray them lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.

Beau’s Kitchen Notes & Stories

This recipe has seen a lot of action in my kitchen over the years. It’s been the star of countless football Sundays and the hero of many last-minute “what should I bring?” potlucks. I’ll never forget the time I was teaching my nephew how to roll them, and he got a little overzealous with the filling. Let’s just say we had a minor “cheesesteak explosion” in the fryer! It was a mess, but we laughed so hard we cried. The lesson? Don’t overstuff—it’s a delicate balance between generous and greedy.

I’ve also learned that the filling is fantastic to make ahead of time. You can cook the beef and veggie mixture a day in advance and keep it in the fridge. When you’re ready to party, just let it come to room temp, stir in the cheese, and wrap. It makes throwing together a impressive snack for unexpected guests an absolute breeze.

Your Questions, Answered!

I get a lot of questions about this recipe, so I’ve gathered the most common ones here to help you out.

Q: My egg rolls are bursting open in the oil! What am I doing wrong?
A: This usually happens for one of two reasons: overfilling or a poor seal. Make sure you’re using about 2 tablespoons of filling max, and really press to seal that final flap with water. Also, gently placing them in the oil seam-side down first helps seal them shut instantly.

Q: Can I make these ahead of time and reheat them?
A: Absolutely! You can assemble them and keep them in the fridge for a few hours before frying. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, just adding an extra minute or two to the cooking time. To reheat cooked egg rolls, an air fryer or toaster oven is your best bet to keep them crispy.

Q: Why is my filling soggy/watery?
A: Sogginess is the enemy of crispiness! This is almost always due to excess moisture in the filling. Make sure you’re letting your cooked steak and veggie mixture cool enough so that the steam escapes before adding the cheese. Using a slotted spoon to drain any liquid as you fill the wrappers is a game-changer.

Q: Can I use an air fryer for this recipe?
A: You sure can! Brush or spray the egg rolls lightly with oil on all sides. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden brown and crispy. They might not be *quite* as shatteringly crisp as the deep-fried version, but they’re still delicious and a great lighter option.

Philly Cheesesteak Egg Rolls : Crispy, Cheesy, and Packed with Flavor

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• Author: BeauCollier

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Description

If you love the iconic Philly cheesesteak, imagine all that juicy, cheesy goodness wrapped up in a golden, crunchy egg roll. These Philly Cheesesteak Egg Rolls are perfect for game day, parties, or a fun weeknight treat. Crispy on the outside, cheesy and savory on the inside—they’re a handheld flavor explosion that’s sure to impress.

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Ingredients

Scale 1x2x3x

Filling:

• 1 lb thinly sliced steak (ribeye or sirloin)

• 1 small onion, diced

• 1 small green bell pepper, diced (optional)

• 1 tbsp oil or butter

• Salt and pepper, to taste

• 1 cup shredded provolone, mozzarella, or American cheese

Egg Rolls:

• 12 egg roll wrappers

• Oil for frying (about 2 inches in a pot)

Optional Dips:

• Garlic aioli

• Spicy ketchup (ketchup + hot sauce)

• Cheese sauce

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Instructions

1. Cook the Filling

1. Heat oil or butter in a skillet over medium-high heat.

2. Sauté onions (and peppers, if using) for 4–5 minutes until soft.

3. Add steak, season with salt and pepper, and cook 3–4 minutes until just browned. Avoid overcooking.

4. Remove from heat and let cool slightly. Stir in shredded cheese until melted and well combined.

2. Assemble the Egg Rolls

1. Lay a wrapper on a clean surface in a diamond shape.

2. Place ~2 tablespoons of filling near the bottom corner.

3. Fold bottom corner over filling, then fold in left and right corners.

4. Roll up tightly toward the top corner. Moisten top corner with water to seal.

5. Repeat with remaining wrappers and filling. Keep unused wrappers under a damp towel.

3. Fry the Egg Rolls

1. Heat oil to 350°F (175°C). Test with a small piece of wrapper—should sizzle and float.

2. Fry 3–4 egg rolls at a time, seam-side down, 2–3 minutes per side until golden brown.

3. Drain on paper towels or a wire rack. Serve hot with dips.

Tip: To avoid soggy egg rolls, let the filling cool slightly and use a slotted spoon if it’s juicy.

Notes

• Mushroom Swiss: Add sautéed mushrooms and Swiss cheese.

• Pizza Egg Rolls: Swap steak for Italian sausage or pepperoni with marinara and mozzarella.

• Buffalo Chicken: Use shredded chicken, buffalo sauce, cheddar, and blue cheese or ranch.

• Make Ahead: Cook filling a day in advance, store in fridge, then wrap and fry.

Nutritional Lowdown (Because We’re Curious!)

Alright, let’s be real—this is a treat, not a kale salad. But it’s good to know what you’re enjoying! The following is a rough estimate per egg roll (assuming you make 12 and use canola oil for frying, with provolone cheese). Remember, these values can change based on your specific ingredients and how much oil is absorbed during frying.

Approximate Nutrition per Egg Roll:
Calories: 180 | Fat: 9g | Saturated Fat: 3g | Carbohydrates: 14g | Fiber: 1g | Sugar: 1g | Protein: 10g

To lighten things up a bit, you can opt for the baked method mentioned above, use a leaner cut of beef like sirloin, or go a little lighter on the cheese. But my philosophy? Life’s about balance. Enjoy a couple of these delicious, crispy egg rolls with your friends and family, savor every single bite, and maybe have a salad for lunch tomorrow. It’s all about that feel-good balance!

Final Thoughts from My Kitchen to Yours

Well, there you have it! My ultimate recipe for Philly Cheesesteak Egg Rolls. This dish is a perfect example of what I love about cooking: it’s fun, it’s a little playful, and it’s guaranteed to bring a smile to everyone’s face. It takes a familiar flavor and presents it in a way that feels new and exciting.

Don’t be intimidated by the frying