I absolutely love sharing this Crunchy Philly Cheesesteak Egg Rolls Recipe with friends because it brings together all the best parts of a classic Philly cheesesteak, wrapped up in a crispy, golden egg roll shell. It’s a fun twist on two favorites—egg rolls and cheesesteak sandwiches—that results in a crunchy, cheesy, and savory bite you’ll find addictive. Whenever I’m craving something indulgent but portable, this is my go-to recipe that never fails to impress.
Why You'll Love This Crunchy Philly Cheesesteak Egg Rolls Recipe
What I find truly special about this Crunchy Philly Cheesesteak Egg Rolls Recipe is the flavor explosion in every bite. The combination of tender ribeye steak, sweet sautéed onions, spicy jalapenos, and melty provolone cheese wrapped in a perfectly crisp egg roll wrapper makes for a mouthwatering experience. The savory, cheesy, and slightly spicy elements all balance so well together that it feels like a party on your palate.
Another thing I adore is how approachable it is to make. Even if you’re not an experienced cook, this recipe feels totally doable because it mainly involves simple steps like sautéing, rolling, and frying. Plus, it’s relatively quick—I usually have these on the table in less than 30 minutes, which is perfect for busy weeknights or when unexpected guests arrive and you want to serve something impressive without much fuss.
I also love bringing these Crunchy Philly Cheesesteak Egg Rolls to parties or game day gatherings because they’re finger food perfection. Everyone loves them, and they are great for sharing, serving alongside dips, or cutting into smaller pieces to turn into fun appetizers. Whenever I make these, they tend to disappear fast, and I always hear requests for the recipe afterward.
Ingredients You'll Need
Each ingredient in this recipe plays a crucial role in crafting a crunchy, cheesy, and savory treat. From the perfectly thinly sliced ribeye to the melty provolone, every component brings flavor, texture, or color to the dish and together they make something irresistibly delicious.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Sweet Onion: Adds a natural sweetness and tender texture that complements the steak perfectly.
- Green Bell Pepper: Offers a fresh crunch and a mild, slightly grassy flavor.
- Jalapeno: Gives just the right amount of heat without overpowering the dish.
- Ribeye (thinly sliced): Brings juicy, tender, and flavorful beef as the star protein.
- Provolone Cheese (shredded): Melts beautifully and brings a creamy, mild tang that binds everything.
- Egg (mixed with water): Works as the perfect glue to seal the egg rolls shut so they fry up crisp and don’t fall apart.
- Egg Roll Wrappers: Create the iconic crunchy shell that makes these egg rolls so addictive.
- Vegetable Oil: Essential for frying and creating that crunchy golden exterior.
Directions
Step 1: Heat a medium skillet over medium heat with a splash of oil. Once hot, add the sliced sweet onion, green bell pepper, and diced jalapeno. Sauté until the vegetables soften and become fragrant, about 5 minutes. This builds a flavorful base for your egg rolls.
Step 2: Add the thinly sliced ribeye steak to the skillet. Cook the steak with the vegetables until it reaches your desired level of doneness, usually about 3 to 4 minutes for medium. The steak should be tender, juicy, and mixed well with the veggies.
Step 3: While the steak mixture cooks, heat vegetable oil in a large, deep pot or cast iron skillet to 350 degrees Fahrenheit. Having the oil at the right temperature is crucial for that perfect crunch.
Step 4: Evenly divide the hot steak and pepper mixture between the eight egg roll wrappers. Be generous but make sure not to overfill them, so they can be sealed properly. Then, top the filling in each wrapper with a handful of shredded provolone cheese for that creamy melt inside.
Step 5: Fold the sides of each egg roll wrapper in and roll tightly from one edge to the other, sealing the edges with the egg wash (egg mixed with water). This ensures they stay closed while frying and develop that crisp shell.
Step 6: Fry a few egg rolls at a time in the hot oil. Cook each side for a few minutes, turning carefully until the egg rolls are a gorgeous golden brown and irresistibly crunchy. Make sure not to overcrowd the pot as that lowers oil temperature and results in soggy, greasy egg rolls.
Step 7: Remove the cooked egg rolls and drain them on paper towels to soak up any excess oil. This step keeps them light and ensures a perfect crunch every time.
Servings and Timing
This recipe makes approximately 8 servings, perfect for 8 individual egg rolls or larger parties if you cut them into smaller portions. The prep time is about 10 minutes since the ingredients are simple and fast to slice. Cooking takes around 15-18 minutes for sautéing and frying combined. In total, you can expect to have this dish ready in about 29 minutes from start to finish. There is no required resting time, but letting the cooked egg rolls sit for a couple of minutes before serving allows them to firm up and cool to a safe eating temperature.
How to Serve This Crunchy Philly Cheesesteak Egg Rolls Recipe
I love serving these egg rolls as a finger food appetizer or main course depending on the occasion. They pair beautifully with classic dips like a creamy garlic aioli, spicy ketchup, or even a sweet chili sauce that adds a tangy kick. For a full meal, I often add a crisp side salad or some seasoned fries to complement the rich flavors and crunchy texture.
Presentation-wise, arranging the egg rolls on a platter with a sprinkle of fresh chopped parsley or green onions makes the colors pop and invites everyone to dig in. Cutting them at a slight diagonal before plating gives a glimpse of the cheesy, beefy filling inside, making them nearly irresistible visually. I like serving them warm so the cheese is still gooey, but they taste great at room temperature if you’re serving at a party where guests graze all evening.
For beverages, I’m a fan of pairing these Crunchy Philly Cheesesteak Egg Rolls with a bold beer like an IPA or a malty amber ale—it cuts through the richness nicely. If wine is more your style, a young Cabernet Sauvignon or a medium-bodied Merlot complements the meaty flavors perfectly. For a refreshing non-alcoholic option, an iced tea with lemon or sparkling water with a splash of lime works beautifully, helping balance the savory intenseness.
Variations
One way I like to switch up this Crunchy Philly Cheesesteak Egg Rolls Recipe is by switching the ribeye for thinly sliced chicken or even portobello mushrooms, which makes a fantastic vegetarian version with lots of umami. If you want to make this gluten-free, you can find rice paper wrappers or gluten-free egg roll wrappers that work well when fried carefully. Just pay attention to your frying time as they can crisp faster.
For those who love a flavor kick, try adding a dash of smoked paprika or cayenne pepper to the steak mixture for a smoky, spicy vibe. You can also experiment with different cheeses like sharp cheddar or fontina depending on the flavor and melt you prefer. Baking instead of frying is another option to reduce oil usage—just spray the egg rolls with cooking oil and bake at 400 degrees Fahrenheit for about 15 minutes, turning halfway, for a healthier crunch.
Storage and Reheating
Storing Leftovers
If you happen to have leftovers, which is rare in my house, store them in an airtight container in the refrigerator. I recommend placing a paper towel at the bottom to absorb any excess moisture and keep the shells crispier. They will keep well for up to 3 days, but try to enjoy them sooner rather than later for the best texture.
Freezing
This recipe freezes very well! To freeze, wrap each assembled but uncooked egg roll individually in plastic wrap or parchment paper to prevent sticking, then place them in a freezer-safe container or bag. They’ll stay good for up to 2 months. When you’re ready to enjoy, you can fry them directly from frozen by adding a couple more minutes to the cook time, or bake from frozen for a slightly lighter option.
Reheating
The best way I’ve found to reheat leftover or frozen egg rolls is using an oven or air fryer to restore their crispiness. Heat the oven to 350 degrees Fahrenheit and bake the egg rolls for about 10 minutes, turning once halfway through. Avoid microwaving as it tends to make the wrapper soggy and less enjoyable. Using an air fryer at 350 degrees for 5 to 7 minutes also does a fantastic job at bringing back the crunch and heating the filling thoroughly.
FAQs
Can I make these egg rolls ahead of time?
Absolutely! You can prepare the filling and assemble the egg rolls up to a day before frying. Keep them wrapped and refrigerated until you’re ready to cook. This is great for parties or meal prep.
What type of cheese works best in this recipe?
I prefer provolone because it melts beautifully without overpowering the flavors, but feel free to experiment with mozzarella, fontina, or even sharp cheddar for different tastes and melts.
Is it possible to bake these instead of frying?
Yes! You can bake them at 400 degrees Fahrenheit for 15 to 20 minutes, turning halfway through, for a lighter version. Just spray them lightly with cooking oil first to help them crisp up.
How spicy is this recipe with jalapenos included?
The jalapenos add a gentle heat that balances the savory ingredients without overwhelming the dish. You can remove the seeds for milder heat or skip them altogether if you prefer no spice.
Can I use frozen steak for this recipe?
If using frozen steak, thaw it completely and slice thinly before cooking. Fresh or thawed steak ensures even cooking and the best texture for your egg rolls.
Conclusion
I really hope you give this Crunchy Philly Cheesesteak Egg Rolls Recipe a try because it’s such a fun and delicious way to enjoy comfort food with a crispy twist. Every time I make it, it’s a crowd-pleaser and feels like a little celebration in every bite. Whether it’s for a quick weeknight dinner or a festive party appetizer, these egg rolls always bring smiles to the table. Enjoy the crunch and cheesy goodness—you won’t regret it!
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Crunchy Philly Cheesesteak Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 29 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Crunchy Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with a crispy, golden egg roll wrapper. Filled with sautéed onions, bell peppers, jalapenos, thinly sliced ribeye, and melted provolone cheese, these egg rolls make for a delicious appetizer or snack that’s easy to prepare and perfect for sharing.
Ingredients
Vegetables
- 1 Sweet Onion, sliced
- 1 Green Bell Pepper, sliced
- 1 Jalapeno, diced, seeds removed
Meat & Cheese
- 1 Pound Ribeye, thinly sliced
- 2 Cups Provolone Cheese, shredded
Other Ingredients
- 1 Egg, mixed with 1 tablespoon water (egg wash)
- 8 Egg Roll Wrappers
- Vegetable Oil, for frying
Instructions
- Sauté Vegetables: In a medium skillet, heat a small amount of oil over medium heat. Once hot, add the sliced onion, green bell pepper, and diced jalapeno. Cook, stirring occasionally, until vegetables are tender and slightly caramelized, about 5-7 minutes.
- Cook Steak: Add the thinly sliced ribeye to the skillet with the sautéed vegetables. Cook until the steak reaches your desired level of doneness, stirring occasionally, about 3-5 minutes for medium. Remove from heat.
- Heat Oil for Frying: In a large deep pot or cast iron skillet, pour vegetable oil to a depth of about 2-3 inches. Heat the oil to 350°F (175°C) using a thermometer to maintain accurate temperature for frying.
- Assemble Egg Rolls: Lay one egg roll wrapper on a flat surface. Evenly divide the steak and pepper mixture among the wrappers, placing the filling near one corner of each wrapper. Top the filling with shredded provolone cheese.
- Roll and Seal: Fold the corner closest to the filling over the mixture, then fold in the sides and continue rolling tightly. Use the egg wash (egg mixed with water) to seal the edges of the wrappers to prevent opening during frying.
- Fry Egg Rolls: Carefully place a few egg rolls at a time into the hot oil, avoiding overcrowding. Fry for 3-4 minutes per side, or until they are golden brown and crispy. Use tongs to turn as needed for even cooking.
- Drain: Remove the cooked egg rolls from the oil and drain them on paper towels to remove excess oil.
Notes
- Be careful not to overcrowd the frying pot to ensure even cooking and a crispy texture.
- You can substitute ribeye with sirloin or flank steak for a leaner option.
- For a spicier kick, leave some jalapeno seeds in or add hot sauce to the filling.
- Ensure the oil temperature stays around 350°F to prevent greasy or undercooked egg rolls.
- Serve hot with your favorite dipping sauce such as ranch, ketchup, or spicy mustard.
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