Philly Cheesesteak Egg Rolls are a fun twist on two classic favorites rolled into one crispy, delicious snack. Imagine tender strips of seasoned steak, gooey melted cheese, and sautéed onions all wrapped up in a crunchy egg roll wrapper. Each bite gives you that perfect mix of juicy, cheesy, and crispy textures that makes it hard to stop at just one.
I love making these for casual get-togethers or whenever I want a snack that feels special but isn’t fussy. The best part is how easy they are to customize—you can add bell peppers, mushrooms, or whatever you like to the filling. I usually serve mine with a simple dipping sauce, like a honey mustard or even ketchup, to complement the rich flavors inside. It’s always fun watching people try these and immediately ask for seconds.
When I make Philly Cheesesteak Egg Rolls, I think of those times spent hanging out with friends, sharing snacks, and laughing around the kitchen. They’re definitely perfect for game days or weekend parties, bringing everyone together over something crunchy, cheesy, and just plain tasty. If you want a recipe that’s a little different but totally crowd-pleasing, these egg rolls might become your new favorite go-to.
Key Ingredients & Substitutions
Steak: Ribeye or sirloin are my favorites because they stay tender and flavorful when chopped small. If you prefer leaner meat, ground beef works, but don’t overcook to keep it juicy.
Cheese: Sharp cheddar gives a nice bite, but provolone or American cheese melts beautifully too. Feel free to mix cheeses for extra flavor and creaminess.
Egg Roll Wrappers: These give that crispy, crunchy outside. If you want a lighter option, you can use spring roll wrappers or bake instead of fry for a less oily version.
Vegetables: Onions are essential for that sweet, savory base. Bell peppers add color and crunch but are optional. More veggies like mushrooms can also be added if you like.
How Can I Wrap Philly Cheesesteak Egg Rolls Tight Without Leaks?
Rolling egg rolls tight keeps the filling inside and avoids oil leaks during frying. Here’s how:
- Place filling about 2-3 tbsp near the wrapper corner closest to you—not too much or it won’t wrap well.
- Fold the corner over the filling, then fold the two side corners inward to lock the filling.
- Roll the wrapper steadily toward the opposite corner, pulling tight but gentle enough not to tear.
- Use beaten egg as glue on the final corner to seal completely.
Practice makes perfect, and if a wrapper tears, just replace it. You’ll get quicker and neater with each one!
Equipment You’ll Need
- Skillet or frying pan – I recommend a non-stick skillet for even cooking and easy cleanup.
- Deep-fryer or large pot – perfect for frying the egg rolls safety and evenly.
- Slotted spoon – helps lift out the cooked egg rolls and drain excess oil.
- Cutting board and knife – for chopping the steak, onions, and peppers.
- Brush or beaten egg – for sealing the wrappers and ensuring they stay rolled tightly.
- Paper towels – to drain cooked egg rolls and keep them crispy.
Flavor Variations & Add-Ins
- Cheese: Try mozzarella or pepper Jack for different melting flavors and spice.
- Meat: Use cooked diced chicken or turkey instead of steak for a lighter option.
- Veggies: Add sautéed mushrooms, jalapeños, or spinach for extra flavor and nutrition.
- Spices: Mix in some Italian herbs, paprika, or crushed red pepper flakes to spice things up.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
For The Filling:
- ½ lb (225g) thinly sliced ribeye steak or beef sirloin, finely chopped
- ½ medium onion, finely chopped
- ½ cup green bell pepper, finely diced (optional)
- 1 cup shredded sharp cheddar cheese (or provolone or American cheese)
- 2 tbsp vegetable oil (for sautéing)
- 2 tbsp soy sauce
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
For Wrapping and Frying:
- 8-10 egg roll wrappers
- 1 egg, beaten (for sealing egg rolls)
- Oil for frying (vegetable, canola, or peanut oil)
For Garnish and Serving:
- Green onions, sliced
- Sweet chili sauce or ketchup for dipping
How Much Time Will You Need?
Getting these egg rolls ready takes about 20 minutes of prep time, including cooking the filling and wrapping the egg rolls. Then, frying takes another 10 minutes or so. All together, plan for about 30-35 minutes before you can enjoy these crispy, cheesy treats!
Step-by-Step Instructions:
1. Prepare The Filling:
Start by heating 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the chopped onions and, if you like, the green bell pepper. Cook for 3-4 minutes until the vegetables are soft and fragrant. Then add the chopped steak to the pan and season with garlic powder, black pepper, salt, and soy sauce. Stir and cook for about 4-5 minutes until the beef is cooked through and slightly browned. Remove from heat and let it cool a little before mixing in the shredded cheese until nicely combined.
2. Wrap The Egg Rolls:
Lay one egg roll wrapper flat on your workspace with a corner pointed toward you, like a diamond. Spoon about 2 to 3 tablespoons of the beef and cheese mixture near the corner closest to you. Fold that corner over the filling, then fold in the two side corners towards the center. Roll the wrapper tightly toward the opposite corner. Brush the edge with beaten egg to seal your egg roll well. Repeat these steps with the rest of your wrappers and filling.
3. Fry Until Golden Brown:
Heat enough oil in a deep-fryer or heavy pot to reach 350°F (175°C). Carefully place the egg rolls in the hot oil in batches so they don’t crowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy all over. Remove them with a slotted spoon and drain on paper towels to get rid of extra oil.
4. Garnish and Serve:
Sprinkle sliced green onions on top for a fresh pop of flavor. Serve your Philly Cheesesteak Egg Rolls hot with sweet chili sauce or ketchup for dipping. Enjoy the crunchy outside and the cheesy, savory inside with every bite!
Can I Use Frozen Steak for the Filling?
Yes, you can! Just make sure to thaw the steak completely in the fridge overnight before chopping and cooking. This helps it cook evenly and stay tender.
Can I Bake the Egg Rolls Instead of Frying?
Absolutely! Brush the wrapped egg rolls lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, turning halfway, until crispy and golden. It’s a healthier alternative with less mess.
How Do I Store Leftover Egg Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to keep them crispy instead of microwaving, which can make them soggy.
What Can I Use as a Substitute for Egg Roll Wrappers?
If you can’t find egg roll wrappers, spring roll wrappers or even large flour tortillas can work in a pinch. Just adjust the cooking time slightly to get that perfect crisp.