Philly Cheesesteak Egg Rolls are a mouthwatering fusion of crispy egg roll wrappers filled with savory ribeye steak, sautéed vegetables, and melted provolone cheese. Each bite offers the perfect combination of crunchy texture and cheesy, meaty goodness, making them ideal for appetizers, snacks, or game day treats.

Why You’ll Love This Recipe

I love how this recipe brings together the bold flavors of a Philly cheesesteak with the irresistible crunch of an egg roll. It’s a fun, handheld twist on a classic, and it always disappears quickly when I serve it. The juicy steak, melted cheese, and sautéed veggies wrapped in a golden shell create the perfect bite every time.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ribeye steak, thinly sliced
green bell pepper, diced
onion, diced
mushrooms, sliced
shredded provolone cheese (or cheese of choice)
egg roll wrappers
vegetable oil (plus more for frying)
salt and pepper to taste
egg, beaten (for sealing the egg rolls)
optional: a dash of Worcestershire sauce

Directions

Cook the Filling
I heat a bit of oil in a large skillet over medium-high heat, then cook the steak until browned. I set it aside and use the same pan to sauté the onions, peppers, and mushrooms until tender. Then I stir the steak back in and season everything, sometimes adding a dash of Worcestershire sauce. Once off the heat, I mix in the cheese until melted.
Assemble the Egg Rolls
I lay out an egg roll wrapper like a diamond, place a few tablespoons of filling in the center, and fold the bottom corner over it. I fold in the sides and roll it up tightly, sealing the top with a bit of beaten egg. I repeat this with all the filling.
Fry Until Golden
In a deep pot or fryer, I heat oil to 350°F and carefully fry a few egg rolls at a time for about 3-4 minutes or until golden brown and crispy. Then I transfer them to a paper towel-lined plate to drain.
Serve and Enjoy
I love to serve them hot with a dipping sauce like spicy mayo or ketchup on the side.

Servings and Timing

Servings: 12 to 15 egg rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I switch up the cheese sometimes—mozzarella, cheddar, or American all work well.
Instead of ribeye, I use sirloin, flank steak, or even ground beef or chicken.
Adding jalapeños or red peppers gives an extra kick and color.
For a lighter version, I bake them at 425°F for about 15-20 minutes, flipping halfway.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in a 350°F oven for 10-15 minutes until hot and crisp.
I also freeze uncooked egg rolls and fry or bake them directly from frozen, just adding a few more minutes.

FAQs

How can I keep egg rolls from getting soggy?

I make sure the filling is cooled before wrapping and avoid overfilling. Frying at the right oil temperature also helps keep them crispy.

Can I make these ahead of time?

Yes, I often prepare the filling a day ahead and store it in the fridge. I assemble and fry just before serving.

What sauces go well with these?

I like to dip them in spicy mayo, ranch, or a simple ketchup and mustard mix for extra flavor.

Can I use a different kind of meat?

Definitely. I use sirloin, flank steak, or even ground beef or chicken depending on what I have on hand.

Is baking a good alternative to frying?

Yes, when I want a lighter option, I bake them with a little oil brushed on top. They still come out crispy and delicious.

Conclusion

These Philly Cheesesteak Egg Rolls are a creative and satisfying twist on a beloved sandwich. I love making them for parties or as a hearty snack, and they never fail to impress. The mix of melted cheese, flavorful steak, and crispy wrapper hits all the right notes in every bite.

Philly Cheesesteak Egg Rolls

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Author: Sue
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12-15 egg rolls
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Halal

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Description

Philly Cheesesteak Egg Rolls are a crispy, savory fusion of the classic Philadelphia sandwich and egg rolls. Packed with ribeye steak, sautéed vegetables, and melted cheese, they're a perfect snack or appetizer.

Instructions

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cook the ribeye steak, season with salt and pepper, until browned. Remove and set aside.
Add another tablespoon of oil to the skillet and sauté the onions, bell pepper, and mushrooms until tender. Add Worcestershire sauce if using.
Return the steak to the skillet, mix to combine, remove from heat, and stir in shredded cheese.
Place an egg roll wrapper on a flat surface in a diamond shape. Add 2-3 tablespoons of filling to the center.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with beaten egg. Repeat for all wrappers.
Heat oil in a pot or deep fryer to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes or until golden and crispy. Drain on paper towels.
Serve hot, optionally garnished with parsley or dipping sauce like spicy mayo or ketchup.

Notes

You can substitute ribeye with sirloin, flank steak, or ground beef/chicken.
Provolone is traditional, but mozzarella, cheddar, or American cheese can be used.
For a healthier version, bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
Store leftovers in the fridge for up to 3 days or freeze before cooking for longer storage.