If you love the mouthwatering flavors of a classic Philly cheesesteak but want to switch things up, you are going to adore this Philly Cheesesteak Egg Rolls Recipe. Picture tender, thinly sliced ribeye steak cooked with sweet onions and crisp green peppers, all wrapped in a golden, crunchy egg roll exterior with melted provolone oozing inside. This fusion recipe takes two beloved comfort foods and creates an irresistible appetizer or snack that’s crispy on the outside and bursting with flavor on the inside. It’s perfect for parties, game days, or whenever you want to impress your friends with something a little unexpected yet utterly delicious.
Ingredients You’ll Need
These ingredients are refreshingly simple but essential to capturing that perfect balance of taste, texture, and color for the Philly Cheesesteak Egg Rolls Recipe. Each one plays a starring role—from the juicy steak and melty cheese to the crisp peppers and extra-crispy wrappers.
- 1 tablespoon vegetable oil: For sautéing the steak and veggies evenly without sticking.
- ½ pound ribeye steak or sirloin (thinly sliced): The star protein that delivers tender, flavorful bites.
- 1 small onion (diced): Adds sweetness and softness that balance the meat’s savoriness.
- 1 small green bell pepper (diced): Gives a fresh crunch and vibrant color to the filling.
- ½ teaspoon salt: Enhances all the natural flavors in the filling.
- ¼ teaspoon black pepper: Adds a subtle heat and depth.
- ½ teaspoon garlic powder: Brings warmth and an irresistible aroma.
- 4 slices provolone cheese (chopped): Melts beautifully, uniting all the filling ingredients in creamy gooeyness.
- 10 egg roll wrappers: Provide the crispy, golden envelope that holds everything together.
- Vegetable oil for frying: Ensures the egg rolls get their signature crunch and perfect color.
How to Make Philly Cheesesteak Egg Rolls Recipe
Step 1: Cook the Steak and Vegetables
Start by heating a tablespoon of vegetable oil in a skillet over medium heat. Add your thinly sliced ribeye or sirloin and cook it for 2 to 3 minutes until it’s browned and juicy—this quick sear locks in all the flavor. Then toss in the diced onion and green bell pepper and let them soften together for about 3 to 4 minutes. This combo builds a wonderful base that’s both sweet and savory. Season with salt, black pepper, and garlic powder, which elevate the taste without overpowering it. Once cooked, remove the pan from the heat.
Step 2: Add the Cheese and Cool Filling
While the skillet is off the heat, stir in the chopped provolone cheese into the hot steak and vegetable mixture. The cheese melts gently from the residual heat, creating a creamy and delicious filling that clings to every ingredient. Let the mixture cool slightly so it’s easier to work with when assembling the egg rolls.
Step 3: Roll the Egg Rolls
Lay out an egg roll wrapper on a clean surface so that one corner points toward you like a diamond shape. Spoon 2 to 3 tablespoons of your cheesesteak filling near the center of the wrapper. Fold the bottom corner up over the filling, then tuck in the sides tightly to keep your filling from escaping. Continue rolling the wrapper up and seal the edge with a dab of water to hold it all together. Keep repeating this step until you’ve used all your filling and wrappers.
Step 4: Fry the Egg Rolls
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350 degrees Fahrenheit. Working in batches, carefully place your egg rolls in the hot oil. Fry each side for 2 to 3 minutes or until the egg rolls turn a beautiful golden brown and become crispy to the touch. Use a slotted spoon to transfer them onto paper towels so excess oil drains away.
How to Serve Philly Cheesesteak Egg Rolls Recipe
Garnishes
To make your Philly Cheesesteak Egg Rolls Recipe truly pop, consider a sprinkle of freshly chopped parsley or chives for a burst of green and freshness. A side of spicy ketchup or a creamy cheese sauce can also turn each bite into a saucy delight that enhances every crispy exterior with extra flavor.
Side Dishes
These egg rolls pair well with simple yet satisfying sides like a crisp garden salad or sweet potato fries. If you want to keep it indulgent, a small bowl of pickled vegetables or a tangy coleslaw makes an excellent counterpoint to the rich, meaty filling inside the rolls.
Creative Ways to Present
For a fun twist, slice the egg rolls diagonally and fan them out on a serving tray with little bowls of dipping sauces. You can also stack them like mini towers for a dramatic party platter. Using colorful plates or garnishing with edible flowers takes this fusion appetizer from delicious to visually stunning.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though they rarely last long!), store your Philly Cheesesteak Egg Rolls Recipe in an airtight container in the refrigerator. They’re best eaten within 2 days to keep their texture and flavor vibrant.
Freezing
These egg rolls freeze beautifully before frying. Prepare and roll them as instructed, then place them on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer bag or container and store for up to 1 month. When ready, fry or bake them directly from frozen, just adding a couple of extra minutes to the cooking time.
Reheating
To reheat, avoid the microwave if you want to keep that unbeatable crispiness. Instead, use an air fryer, conventional oven, or toaster oven at 375°F for about 5 to 8 minutes until hot and crunchy once more, and you’ll be surprised at how fresh they taste all over again.
FAQs
Can I use other types of cheese in the Philly Cheesesteak Egg Rolls Recipe?
Absolutely! While provolone is classic for its mild meltiness, feel free to try mozzarella, American cheese, or even a sharp cheddar for a different flavor profile that still melts wonderfully.
Is it necessary to fry the egg rolls, or can I bake them?
You can definitely bake the egg rolls at 425°F for about 15 to 18 minutes until golden and crispy. This is a great option if you want a lighter version or prefer to avoid frying. Just make sure to flip them halfway through to achieve even browning.
Can I prepare the filling ahead of time?
Yes! You can make the steak and vegetable filling a day ahead and refrigerate it until ready to assemble. Just be sure to cool it completely before storing to keep the flavors fresh and the texture perfect.
What type of steak works best for this recipe?
Thinly sliced ribeye or sirloin are ideal because they cook quickly and stay tender. If you’re short on time, pre-cooked shaved beef from the deli works as a convenient shortcut without sacrificing flavor.
What should I serve with Philly Cheesesteak Egg Rolls at a party?
They’re fantastic alongside dipping sauces like cheese sauce, spicy ketchup, or even a creamy horseradish mayo. Adding crunchy veggie sticks or a chilled beer will round out your spread perfectly for guests.
Final Thoughts
I can’t recommend the Philly Cheesesteak Egg Rolls Recipe enough if you want a fun, crispy, and flavor-packed dish that’s sure to impress. It’s one of those recipes that feels special but is surprisingly easy to pull together, making it an excellent choice for gatherings or a cozy night in. Once you make these, you’ll find yourself craving this crispy, cheesy, meaty joy over and over again. Go ahead and dive in—you’re in for a treat!
Print
Philly Cheesesteak Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Kid-Friendly
Description
Delicious and crispy Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with the fun and crunch of egg rolls. Thinly sliced ribeye steak is cooked with onions and green bell peppers, seasoned perfectly, then wrapped in egg roll wrappers with melted provolone cheese and fried until golden brown. Perfect as a party appetizer or a flavorful snack.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- ½ pound ribeye steak or sirloin, thinly sliced
- 1 small onion, diced
- 1 small green bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 slices provolone cheese, chopped
- 10 egg roll wrappers
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the thinly sliced ribeye steak and cook for 2 to 3 minutes until browned and cooked through.
- Sauté Vegetables: Add the diced onion and green bell pepper to the skillet with the steak. Cook for another 3 to 4 minutes until the vegetables are softened.
- Season and Mix Cheese: Season the mixture with salt, black pepper, and garlic powder. Remove from heat and stir in the chopped provolone cheese until it melts and combines with the filling. Let the mixture cool slightly before assembling.
- Assemble Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon 2 to 3 tablespoons of the steak mixture near the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper tightly towards the top corner, sealing the edge with a brush of water to secure.
- Heat Oil for Frying: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry Egg Rolls: Fry the egg rolls in batches for 2 to 3 minutes on each side, or until they are golden brown and crispy. Do not overcrowd the pan to maintain oil temperature.
- Drain and Serve: Remove the fried egg rolls and drain on paper towels. Serve warm, optionally with cheese sauce or spicy ketchup for dipping.
Notes
- For a shortcut, use pre-cooked shaved beef instead of cooking steak from scratch.
- These egg rolls can also be baked at 425°F (220°C) for 15 to 18 minutes or air-fried at 380°F (193°C) for 8 to 10 minutes, turning halfway through for even cooking.
- Serve with cheese sauce, spicy ketchup, or your favorite dipping sauce for extra flavor.
