Philly Cheesesteak Egg Rolls Recipe

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If you’re craving something crispy, cheesy, and bursting with flavor, Philly Cheesesteak Egg Rolls are the ultimate fusion of comfort foods. These golden, crunchy rolls combine the savory, melty goodness of a traditional Philly cheesesteak with the satisfying crunch of a fried egg roll wrapper. They make a perfect appetizer, party snack, or even a fun weeknight dinner option. Imagine biting into a crisp shell that gives way to juicy steak, caramelized onions, melted cheese, and a hint of green pepper — pure bliss in every bite.

Ingredients

For the Filling:

  • 1 lb ribeye steak (or sirloin), thinly sliced

  • 1 tablespoon olive oil

  • 1 small onion, finely diced

  • 1 small green bell pepper, finely diced

  • 1 teaspoon Worcestershire sauce

  • Salt and pepper, to taste

  • 1 cup shredded provolone cheese (or mozzarella or white American cheese)

For the Egg Rolls:

  • 12 egg roll wrappers

  • 1 egg, beaten (for sealing)

  • Oil, for frying (vegetable or canola)

For the Dipping Sauce (optional):

  • ¼ cup mayonnaise

  • 1 tablespoon ketchup

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • A pinch of garlic powder and black pepper

Step-by-Step Instructions

1. Prepare the Steak Filling

Start by heating olive oil in a large skillet over medium-high heat. Add the finely chopped onions and green peppers, and sauté them until they’re soft and fragrant, about 3 to 4 minutes. Next, add the thinly sliced steak to the skillet. Season it with salt, pepper, and Worcestershire sauce, stirring until the steak is cooked through and lightly browned — about 4 to 5 minutes.

Once cooked, remove the skillet from heat and let the mixture cool for a few minutes. Stir in the shredded cheese while the filling is still warm so it melts into the steak mixture, creating a creamy, cheesy consistency. The combination of melty provolone with juicy steak and veggies gives that authentic Philly cheesesteak flavor.

2. Assemble the Egg Rolls

Lay one egg roll wrapper flat on a clean surface in a diamond shape (one corner pointing toward you). Spoon about 2 tablespoons of the cheesesteak filling into the center of the wrapper. Be careful not to overfill — too much filling can cause the egg rolls to burst while frying.

To wrap, fold the bottom corner over the filling, then fold in the sides snugly. Brush the top corner lightly with the beaten egg and roll tightly to seal. Repeat the process for all wrappers until you’ve used all the filling.

If you want to make these ahead, you can prepare the rolls and refrigerate them for up to 24 hours before frying.

3. Fry the Egg Rolls

In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Test the temperature by dipping one corner of a wrapper in the oil — if it sizzles immediately, it’s ready.

Carefully place 3–4 egg rolls into the hot oil at a time, making sure not to overcrowd the pan. Fry each batch for about 3–4 minutes, turning occasionally until golden brown and crispy on all sides.

Once done, remove the egg rolls using tongs and place them on a paper towel-lined plate to drain any excess oil. Continue frying the remaining rolls.

4. Make the Dipping Sauce

While the egg rolls are cooling slightly, prepare the dipping sauce. In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper until smooth. This creamy sauce adds a tangy, slightly smoky complement to the richness of the cheesesteak filling.

You can also pair these with cheese sauce, ranch dressing, or even spicy mayo depending on your taste.

Tips for the Best Philly Cheesesteak Egg Rolls

  1. Use ribeye for authentic flavor: Ribeye steak is the traditional choice for Philly cheesesteak because of its tenderness and marbling, but sirloin or flank steak also works beautifully if thinly sliced.

  2. Cheese choices: Provolone gives a classic flavor, while white American cheese melts smoothly. For extra creaminess, add a little shredded mozzarella or even a scoop of cheese sauce.

  3. Avoid soggy rolls: Let the filling cool slightly before wrapping — hot filling can make the wrappers soggy and harder to seal.

  4. Bake or air fry for a lighter version: Brush with oil and bake at 400°F (200°C) for 15–18 minutes, or air fry at 375°F (190°C) for 8–10 minutes until crisp and golden.

  5. Make ahead: Freeze uncooked egg rolls on a tray, then store them in a freezer bag. Fry directly from frozen, adding an extra minute or two to the cook time.

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