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.

Ingredients

Scale

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

Instructions

1. Cook the Filling

Heat oil or butter in a skillet over medium-high heat.
Sauté onions (and peppers, if using) for 4–5 minutes until soft.
Add steak, season with salt and pepper, and cook 3–4 minutes until just browned. Avoid overcooking.
Remove from heat and let cool slightly. Stir in shredded cheese until melted and well combined.

2. Assemble the Egg Rolls

Lay a wrapper on a clean surface in a diamond shape.
Place ~2 tablespoons of filling near the bottom corner.
Fold bottom corner over filling, then fold in left and right corners.
Roll up tightly toward the top corner. Moisten top corner with water to seal.
Repeat with remaining wrappers and filling. Keep unused wrappers under a damp towel.

3. Fry the Egg Rolls

Heat oil to 350°F (175°C). Test with a small piece of wrapper—should sizzle and float.
Fry 3–4 egg rolls at a time, seam-side down, 2–3 minutes per side until golden brown.
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.