Pin
Philly cheesesteak egg rolls bring together everything you love about a classic cheesesteak in a crispy, hand-held bite. I love serving these as appetizers for game night or casual gatherings, and they always disappear within minutes. If you want a crowd-pleaser that is rich in flavor and fun to eat, this recipe is sure to hit the spot.
I first brought these to a potluck and watched people line up for seconds. Now they are my go-to for any casual get-together.
Ingredients
- One large onion chopped: This builds the sweet and savory base for the filling Choose firm onions with no soft spots for best results
- One large green bell pepper chopped: Adds color and a classic Philly bite Pick one with smooth skin and deep green color
- One pound thinly sliced beefsteak ribeye or sirloin: for most authentic flavor Choose marbled steak for juicy results
- Salt and pepper: Brightens and balances the flavors Use freshly ground black pepper if possible
- One cup provolone cheese shredded: Melty and mild with that iconic cheesesteak taste Look for blocks of provolone to shred fresh if you can
- Eight egg roll wrappers: Gives you that perfect crispy crunch Make sure they are fresh and pliable to prevent tearing
- One egg beaten: Used to seal the rolls so they stay closed during frying
- Vegetable oil: For frying until golden and crisp Use a neutral high-heat oil like canola or sunflower
Step-by-Step Instructions
- Prepare the Vegetable Base:
- Chop the onion and bell pepper into small dice to ensure even cooking. Heat oil in a large skillet over medium-high. Sauté the vegetables for around five minutes stirring occasionally until softened and golden at the edges. The caramelization brings sweetness and depth.
- Cook the Beef:
- Add the thinly sliced beef to your skillet with the vegetables. Generously season with salt and pepper. Stir and break up the beef as it cooks for about five minutes until browned and cooked through. If you notice extra liquid in the skillet carefully drain it off so your filling does not get soggy.
- Melt the Cheese:
- Lower the heat to the lowest setting. Sprinkle the shredded provolone on top of the cooked beef and veggies. Stir slowly so the cheese melts completely and evenly coats the filling. Cool the mixture to room temperature before assembling for easier handling.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper out flat in a diamond shape in front of you. Place about two tablespoons of cooled filling across the center. Fold up the bottom corner then fold in the sides toward the middle. Roll the wrap tightly away from you tucking in the filling. Dip a brush or your finger in beaten egg and run it along the top corner to seal the roll. Repeat for the rest.
- Fry the Egg Rolls:
- Heat about two inches of vegetable oil in a deep pan to three hundred fifty degrees Fahrenheit. Fry two or three rolls at a time for three to four minutes turning so they brown evenly. Keep the oil temperature steady for best crunch and no greasy aftertaste.
- Drain and Serve:
- Transfer hot egg rolls to a paper towel lined plate to remove excess oil. Let them sit for a minute or two—they will be piping hot inside. Serve with your favorite dipping sauce and enjoy while still warm.
Pin
I always use provolone because it melts perfectly and brings authentic cheesesteak flavor. One night I made a double batch for my family and everyone grabbed one before I could even finish frying the last ones.
Storage Tips
Leftover egg rolls keep well in the refrigerator for up to three days. Reheat them in the oven at four hundred degrees for ten minutes and they will crisp up again. If you want to freeze them arrange on a baking sheet and freeze solid then store in a freezer bag—fry straight from frozen adding an extra minute to cooking time.
Ingredient Substitutions
No provolone Use mozzarella or Monterey jack for a melty result with a milder flavor. If you cannot find ribeye or sirloin try deli roast beef sliced very thin. Mushrooms are a great add-in for more earthy flavor—cook them with the vegetables.
Serving Suggestions
Pair these egg rolls with a creamy dipping sauce like cheese sauce garlic aioli or even spicy ketchup. They work great as a hearty appetizer or served alongside a simple salad for dinner. Stack them on a platter for parties—they look inviting and taste even better.
Pin
A Little History
Philly cheesesteaks originated in Philadelphia almost a hundred years ago. The combination of steak cheese and simple toppings proved so popular that creative cooks everywhere have been inspired to use the flavors in all sorts of new ways—these egg rolls are one delicious example.
Recipe FAQs
- → What type of beef works best for this dish?
Thinly sliced ribeye, sirloin, or sandwich steak is ideal for a tender, flavorful filling.
- → How do you keep egg rolls crispy?
Maintain the oil temperature between 340-360°F while frying and avoid overcrowding the pan.
- → Can extra vegetables be added?
Yes, mushrooms are a popular addition—sauté 8oz sliced mushrooms with peppers and onions for extra flavor.
- → What’s a good cheese substitute for provolone?
Mozzarella or American cheese can be used for a gooey texture, or try Swiss for a different taste.
- → What dipping sauces pair well?
Cheese sauce, marinara, horseradish sauce, or a creamy ketchup-mayo blend all complement well.
- → Why brush the wrapper with egg before sealing?
The beaten egg helps seal the wrapper tightly, preventing the filling from spilling during frying.