Philly Cheesesteak Egg Rolls are the ultimate fusion of East Coast comfort and crispy Asian-inspired street food. Imagine tender, juicy steak, sautéed onions and peppers, and gooey melted cheese—all wrapped in a golden, crunchy egg roll shell. It’s everything you love about a classic Philly cheesesteak, reimagined into a handheld, party-ready snack. Whether you’re serving them as a game-day appetizer, a fun dinner twist, or a crowd-pleasing potluck dish, these egg rolls are guaranteed to disappear fast. They’re crispy, cheesy, savory, and totally addictive.
Ingredients (Makes 12 egg rolls):
- 1 pound ribeye steak or flank steak, thinly sliced
- 1 tablespoon vegetable oil
- 1 green bell pepper, diced
- ½ cup yellow onion, finely chopped
- Salt and freshly ground black pepper, to taste
- 6 slices provolone or American cheese, halved
- 12 egg roll wrappers
- 1½ tablespoons butter (divided)
- Water, for sealing wrappers
- Oil for frying (vegetable or canola)
Optional Add-ins:
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (for heat)
- Dipping sauce: spicy mayo, cheese sauce, or ranch
Instructions:
- Prep the Steak:
If using ribeye or flank steak, freeze it for 20–30 minutes to make slicing easier. Cut into thin strips or small bite-sized pieces. Season with salt, pepper, and optional garlic powder or Worcestershire sauce. - Sauté the Veggies:
In a large skillet, melt ½ tablespoon of butter over medium-high heat. Add the diced bell pepper and onion. Cook for 3–4 minutes until softened and slightly caramelized. Remove from the pan and set aside. - Cook the Steak:
In the same skillet, add the remaining butter and the steak. Sear for 3–4 minutes until browned and just cooked through. Return the sautéed vegetables to the pan and toss everything together. Let the mixture cool slightly before assembling. - Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place half a slice of cheese in the center. Spoon 2–3 tablespoons of the steak mixture on top. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with a dab of water. Repeat with remaining wrappers. - Fry to Perfection:
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry 3–4 egg rolls at a time, turning occasionally, for 3–5 minutes or until golden brown and crispy. Drain on paper towels. - Serve and Enjoy:
Serve hot with your favorite dipping sauce. These egg rolls are best enjoyed fresh, but leftovers can be reheated in the oven at 375°F (190°C) for 10 minutes to restore crispiness.
Tips & Variations:
- Cheese Choices: Provolone is classic, but feel free to use mozzarella, cheddar, or even pepper jack for a spicy kick.
- Make Ahead: Assemble and freeze uncooked egg rolls on a tray, then transfer to a freezer bag. Fry straight from frozen—just add a minute or two to the cook time.
- Baked Option: Brush with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway through.
- Air Fryer Friendly: Spray with oil and air fry at 375°F (190°C) for 10–12 minutes, turning once.
Philly Cheesesteak Egg Rolls are the kind of snack that makes people say, “Wait, you made these?!” They’re crispy, cheesy, and packed with flavor in every bite. Want to try a mushroom-Swiss version or a spicy jalapeño twist next? I’ve got ideas for that too 🧀🥩✨ Let’s keep the flavor rolling!
If you’d like a printable version or dipping sauce pairings, just say the word.