Cheesesteak Eggrolls are the ultimate comfort food mashup—crispy, golden eggroll wrappers stuffed with tender beef, sautéed onions and peppers, and gooey melted cheese. Inspired by the iconic Philly cheesesteak sandwich, this handheld version adds a crunchy twist that makes it perfect for parties, game nights, or indulgent snacking. Each bite delivers savory beef, sweet caramelized vegetables, and creamy cheese wrapped in a satisfying crunch.
They’re surprisingly easy to make and can be customized with different cheeses, meats, or even vegetarian fillings. Serve them with a side of spicy ketchup, chipotle mayo, or cheese sauce for dipping, and you’ve got a crowd-pleaser that disappears fast.
🧂 Ingredients
For the Filling:
- 1 lb (450g) ribeye steak or sirloin, thinly sliced
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
- 1 cup shredded provolone cheese (or mozzarella/cheddar)
- 1 cup shredded mozzarella cheese (optional for extra gooeyness)
For the Eggrolls:
- 12 eggroll wrappers
- 1 egg (beaten, for sealing)
- Oil for deep frying
Optional Dipping Sauces:
- Spicy ketchup
- Garlic aioli
- Cheese sauce
- Ranch dressing
👨🍳 Instructions
Step 1: Prepare the Filling
- Heat vegetable oil in a skillet over medium-high heat.
- Add chopped onions and bell peppers. Sauté until soft and slightly caramelized, about 5–7 minutes.
- Add the thinly sliced steak to the pan. Cook until browned and tender, about 3–4 minutes.
- Season with garlic powder, black pepper, and salt. Stir well to combine.
- Remove from heat and let the mixture cool slightly.
- Stir in shredded cheese while the mixture is still warm so it melts slightly and binds the filling.
Step 2: Assemble the Eggrolls
- Lay an eggroll wrapper on a clean surface in a diamond shape (corner pointing toward you).
- Spoon 2–3 tablespoons of the cheesesteak filling into the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly toward the top corner, sealing the edge with a bit of beaten egg.
- Repeat with remaining wrappers and filling.
Step 3: Fry the Eggrolls
- Heat oil in a deep pan to 350°F (175°C).
- Fry the eggrolls in batches, turning occasionally, until golden brown and crispy—about 3–4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
Step 4: Serve
- Serve hot with your favorite dipping sauces.
- Garnish with chopped parsley or a sprinkle of grated cheese for extra flair.
🔄 Variations & Tips
- Vegetarian version: Use sautéed mushrooms or plant-based meat alternatives.
- Cheese swap: Try American cheese, pepper jack, or Swiss for different flavor profiles.
- Baked option: Brush eggrolls with oil and bake at 400°F (200°C) for 15–20 minutes until crispy.
- Make ahead: Assemble and freeze uncooked eggrolls. Fry directly from frozen, adding 1–2 minutes to cook time.
Cheesesteak Eggrolls are the kind of snack that brings people together—crispy, cheesy, and packed with flavor. Whether you’re hosting a party or just craving something bold and satisfying, this recipe delivers. Want a spicy version with jalapeños or a dipping sauce recipe next? I’ve got you covered.