Philly Cheesesteak Egg Rolls

Why You’ll Love This Recipe

I love these egg rolls because I get two comfort-food favorites in one bite. The outside becomes wonderfully crisp while the inside stays juicy, beefy, and cheesy.

I can also prepare the filling ahead of time, which makes assembly much easier when I am serving them for a party or game day. Once the filling has cooled, I can quickly roll the wrappers and cook the egg rolls when I am ready.

They are also easy for me to customize. I can change the cheese, add mushrooms, adjust the peppers, or make them spicy without changing the basic preparation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Egg roll wrappers
• Thinly sliced ribeye steak or shaved beef
• Provolone cheese
• Yellow onion, finely chopped
• Green bell pepper, finely chopped
• Mushrooms, finely chopped, optional
• Garlic, minced
• Worcestershire sauce
• Salt
• Black pepper
• Neutral cooking oil
• Water, for sealing the wrappers
• Oil for frying, if deep-frying

For serving:

• Cheese sauce, optional
• Spicy mayonnaise, optional
• Ranch dressing, optional
• Ketchup, optional

I prefer ribeye or shaved beef because it cooks quickly and stays tender. I also chop my vegetables fairly small so the filling is easier to pack into the wrappers and the finished egg rolls are easier to eat.

Directions

1. I heat a large skillet over medium-high heat with a small amount of cooking oil.
2. I add the thinly sliced beef and cook it quickly, breaking or chopping it into smaller pieces as necessary. Once browned, I transfer the beef to a plate.
3. In the same skillet, I add the chopped onion and bell pepper. If I am using mushrooms, I add them at this stage as well.
4. I sauté the vegetables until tender and most of their excess moisture has evaporated. I add the garlic near the end and cook it briefly until fragrant.
5. I return the beef to the skillet and season everything with Worcestershire sauce, salt, and black pepper. I stir until well combined, then remove the skillet from the heat.
6. I let the filling cool before assembling the egg rolls. I find this step important because hot filling can soften the wrappers and make them more difficult to roll.
7. I place an egg roll wrapper on my work surface with one corner pointing toward me. I spoon a small amount of the cheesesteak mixture near the lower center and add provolone cheese.
8. I fold the bottom corner over the filling, fold both sides toward the center, and roll the wrapper tightly. I brush the final corner with water and press it down to seal.
9. I repeat with the remaining wrappers and filling, keeping the assembled egg rolls covered so the wrappers don’t dry out.
10. For deep-frying, I heat oil to approximately 350°F (175°C). I fry the egg rolls in small batches for about 3 to 5 minutes, turning as necessary, until crisp and golden brown.
11. I transfer the cooked egg rolls to a wire rack or paper towel-lined plate and let them cool briefly.
12. I serve them warm while the wrappers are crispy and the cheese inside is still melted.

Servings and Timing

This recipe makes approximately 12 egg rolls, depending on how much filling I add to each wrapper.

• Prep time: 25 minutes
• Cook time: 20 minutes
• Total time: About 45 minutes
• Yield: Approximately 12 egg rolls
• Servings: 4 to 6

I usually plan on about two egg rolls per person when serving them as an appetizer, although that can vary depending on what else I am serving.

Variations

For air fryer Philly Cheesesteak Egg Rolls, I lightly coat the assembled rolls with cooking spray or oil and air fry them at about 375°F (190°C), turning halfway through, until crisp and golden. I find this method especially convenient when I don’t want to deep-fry.

For baked cheesesteak egg rolls, I brush the wrappers lightly with oil and bake them at 400°F (200°C) until golden and crispy, turning them if necessary for more even browning.

For spicy cheesesteak egg rolls, I add chopped jalapeños, crushed red pepper flakes, or hot sauce to the beef mixture. I can also serve them with spicy mayonnaise for extra heat.

For extra-cheesy egg rolls, I combine provolone with mozzarella, American cheese, or cheese sauce. I avoid adding too much liquid cheese because it can make the wrappers difficult to seal.

For mushroom cheesesteak egg rolls, I add finely chopped mushrooms to the onions and peppers. I cook them until their moisture has evaporated so the filling doesn’t make my egg rolls soggy.

Storage/Reheating

I store leftover cooked Philly Cheesesteak Egg Rolls in an airtight container in the refrigerator for up to 3 to 4 days. I let them cool before storing them so excess steam doesn’t create too much condensation.

For reheating, I prefer an air fryer or oven because both methods help restore the crispy wrapper. I reheat them in a 375°F (190°C) oven or air fryer until the centers are thoroughly heated and the wrappers are crisp again.

I avoid using the microwave when possible because it tends to make the wrappers soft and chewy.

I can also freeze assembled egg rolls for longer storage. I arrange them separately on a baking sheet until frozen, then transfer them to a freezer-safe container or bag. This prevents them from sticking together.

FAQs

What type of beef is best for Philly Cheesesteak Egg Rolls?

I prefer thinly sliced ribeye because its marbling gives me tender, flavorful meat. Shaved steak is another convenient option because it cooks quickly and is already thin enough for the filling.

What cheese should I use for cheesesteak egg rolls?

I like provolone because it melts well and pairs naturally with beef, onions, and peppers. I can also use American cheese, mozzarella, or a combination when I want a different level of creaminess.

How do I keep my egg rolls from becoming soggy?

I cook the vegetables until excess moisture has evaporated and let the filling cool before assembling the egg rolls. I also avoid overfilling the wrappers. After frying, I place the egg rolls on a wire rack whenever possible so steam can escape and the shells remain crisp.

Can I make Philly Cheesesteak Egg Rolls ahead of time?

Yes. I can prepare the beef and vegetable filling ahead and refrigerate it in an airtight container. I prefer assembling the egg rolls closer to cooking time so the wrappers don’t absorb too much moisture from the filling.

What dipping sauce goes with Philly Cheesesteak Egg Rolls?

I like serving them with warm cheese sauce when I want an extra-rich appetizer. Spicy mayonnaise, ranch dressing, garlic aioli, or even ketchup can also work. I sometimes offer two sauces so I can alternate between something creamy and something spicy.

Conclusion

Philly Cheesesteak Egg Rolls give me everything I love about a hearty cheesesteak in a crispy, handheld appetizer. Tender beef, sautéed onions and peppers, and gooey melted cheese create a rich filling, while the golden egg roll wrapper provides plenty of crunch.

Philly Cheesesteak Egg Rolls

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Philly Cheesesteak Egg Rolls combine tender beef, sautéed onions and peppers, and gooey provolone inside crispy golden wrappers. They make a satisfying appetizer for parties, game days, or casual gatherings.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 egg rolls, 4 to 6 servings
• Category: Appetizer
• Method: Deep Frying
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 12 egg roll wrappers
• Thinly sliced ribeye steak or shaved beef
• Provolone cheese
• Yellow onion, finely chopped
• Green bell pepper, finely chopped
• Mushrooms, finely chopped, optional
• Garlic, minced
• Worcestershire sauce
• Salt
• Black pepper
• Neutral cooking oil
• Water, for sealing the wrappers
• Oil, for deep-frying
• Cheese sauce, optional, for serving
• Spicy mayonnaise, optional, for serving
• Ranch dressing, optional, for serving
• Ketchup, optional, for serving

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Instructions

1. Heat a large skillet over medium-high heat with a small amount of neutral cooking oil.
2. Add the thinly sliced beef and cook quickly until browned, breaking or chopping it into smaller pieces as needed. Transfer the cooked beef to a plate.
3. Add the chopped onion and green bell pepper to the same skillet. Add the optional mushrooms at this stage if using.
4. Sauté the vegetables until tender and most of their excess moisture has evaporated. Add the garlic near the end and cook briefly until fragrant.
5. Return the beef to the skillet. Add Worcestershire sauce, salt, and black pepper and stir until well combined. Remove from the heat.
6. Allow the filling to cool before assembling the egg rolls to prevent the wrappers from becoming soft and difficult to handle.
7. Place an egg roll wrapper on a work surface with one corner pointing toward you. Spoon a small amount of the cheesesteak filling near the lower center and top with provolone cheese.
8. Fold the bottom corner over the filling, fold the two sides toward the center, and roll tightly. Brush the final corner with water and press to seal.
9. Repeat with the remaining wrappers and filling, keeping the assembled egg rolls covered to prevent them from drying out.
10. Heat frying oil to approximately 350°F (175°C). Fry the egg rolls in small batches for 3 to 5 minutes, turning as needed, until crisp and golden brown.
11. Transfer the cooked egg rolls to a wire rack or paper towel-lined plate and allow them to cool briefly.
12. Serve warm with optional cheese sauce, spicy mayonnaise, ranch dressing, or ketchup.

Notes

• Thinly sliced ribeye or shaved beef works especially well because it cooks quickly and remains tender.
• Finely chop the vegetables so the filling is easy to distribute and the egg rolls are easier to roll.
• Cook mushrooms and other vegetables until excess moisture evaporates to help prevent soggy wrappers.
• For air fryer egg rolls, lightly coat with oil and air fry at about 375°F (190°C), turning halfway through, until crisp and golden.
• For baked egg rolls, lightly brush with oil and bake at 400°F (200°C) until golden and crispy, turning if necessary.
• For a spicy variation, add chopped jalapeños, crushed red pepper flakes, or hot sauce to the filling.
• For extra-cheesy egg rolls, combine provolone with mozzarella or American cheese.
• Store leftover cooked egg rolls in an airtight container in the refrigerator for 3 to 4 days.
• Reheat in a 375°F (190°C) oven or air fryer until thoroughly heated and crispy. Microwaving is not recommended because it can soften the wrappers.
• Assembled egg rolls can be frozen individually on a baking sheet before transferring them to a freezer-safe container or bag.

Nutrition

• Serving Size: 2 egg rolls
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 29 g
• Saturated Fat: 10 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 65 mg