Philly Cheesesteak Egg Rolls

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Excellent choice! Philly Cheesesteak Egg Rolls are a brilliant and delicious fusion appetizer that combines the iconic flavors of a Philly cheesesteak with the crispy, fun-to-eat format of an egg roll. They’re always a huge hit at parties and game days.

Here’s a tried-and-true recipe that will walk you through the process.

Philly Cheesesteak Egg Rolls

This recipe captures the essence of a classic cheesesteak—thinly sliced steak, melty cheese, and sautéed onions and peppers—all wrapped up in a golden, crispy shell.

Yield: 12-14 egg rolls
Prep time: 25 minutes
Cook time: 20 minutes

Ingredients

For the Filling:

· 1 tablespoon olive oil or vegetable oil
· 1/2 pound ribeye steak, very thinly sliced (see tips) or shaved beef
· 1/2 medium yellow onion, thinly sliced
· 1/2 green bell pepper, thinly sliced
· 1/2 cup sliced mushrooms (optional, but classic)
· 1 clove garlic, minced
· Salt and black pepper to taste
· 1/2 teaspoon Worcestershire sauce
· 6 slices Provolone cheese, chopped (or 1 cup shredded)
· 2 tablespoons cream cheese, softened (optional, for extra creaminess)

For Assembly & Frying:

· 12-14 egg roll wrappers
· 1 small bowl of water (for sealing the wrappers)
· Vegetable, canola, or peanut oil, for frying

For Serving (Optional):

· Cheez Whiz, for dipping (the most authentic Philly choice!)
· Ranch dressing
· Marinara sauce

Instructions

Step 1: Prepare the Filling

  1. Cook the Vegetables: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onion, bell pepper, and mushrooms (if using). Sauté for 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for 1 more minute until fragrant. Remove the vegetable mixture to a plate.
  2. Cook the Steak: Increase the heat to high. Add the thinly sliced ribeye to the hot skillet, seasoning with salt, pepper, and Worcestershire sauce. Cook, breaking it up with a spatula, for 2-3 minutes until just cooked through and no longer pink. Do not overcook.
  3. Combine and Cheese: Return the cooked vegetables to the skillet with the steak. Stir to combine and remove from heat.
  4. Add Cheese: Transfer the entire meat and vegetable mixture to a bowl. Let it cool for 5 minutes. Add the chopped Provolone cheese (and the cream cheese, if using) and stir until the cheese is melted and everything is well combined. It is crucial that the filling is cool enough to handle before wrapping.

Step 2: Assemble the Egg Rolls

  1. Lay one egg roll wrapper on a clean surface with one corner pointing toward you (so it looks like a diamond).
  2. Place about 2-3 tablespoons of the filling just below the center of the wrapper.
  3. Fold the bottom corner up over the filling, tucking it in snugly.
  4. Fold the left and right corners inward toward the center, like an envelope.
  5. Lightly moisten the remaining top edges of the wrapper with water using your finger.
  6. Roll the filled packet tightly toward the top, moistened corner, sealing it completely. Press firmly to ensure it’s sealed. Repeat with remaining wrappers and filling.

Step 3: Fry the Egg Rolls

  1. Heat the Oil: Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat over medium-high heat to 350°F (175°C). (If you don’t have a thermometer, test with a corner of an egg roll wrapper; it should sizzle vigorously immediately.)
  2. Fry in Batches: Carefully place 3-4 egg rolls into the hot oil, seam-side down. Do not overcrowd the pot.
  3. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
  4. Drain: Use a slotted spoon or spider strainer to remove the egg rolls and place them on a wire rack set over a baking sheet (this keeps them crispy). If you don’t have a rack, place them on a paper towel-lined plate.

Step 4: Serve

  1. Let the egg rolls cool for a few minutes before serving—the filling will be extremely hot!
  2. Serve immediately with Cheez Whiz, ranch, or marinara sauce for dipping.

Air Fryer & Baking Instructions

For a Healthier Air Fryer Method:

  1. Preheat air fryer to 375°F (190°C).
  2. Brush or spray the assembled egg rolls lightly with oil.
  3. Arrange in a single layer in the air fryer basket, not touching.
  4. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

For a Baked Method:

  1. Preheat oven to 400°F (200°C).
  2. Place egg rolls on a baking sheet lined with parchment paper. Brush or spray generously with oil.
  3. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.

Pro Tips for Success

· The Secret to Thin Meat: For authentic “shaved” beef, partially freeze the ribeye for 1-2 hours. This makes it firm enough to slice paper-thin with a sharp knife. You can also ask your butcher to shave it for you, or use pre-shaved steak for stir-fry/cheesesteaks.
· Cool the Filling: A warm filling will make the wrappers soggy and difficult to seal, and can cause them to burst during frying.
· Keep Wrappers Covered: Keep the stack of unused egg roll wrappers under a damp paper towel to prevent them from drying out and cracking.
· Seal Tightly: A good seal is essential to prevent the egg rolls from opening up in the hot oil.
· Make-Ahead: You can assemble the egg rolls and keep them covered in the fridge for a few hours before frying. For longer storage, freeze them on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.

Enjoy your incredible, crispy, cheesy, and savory Philly Cheesesteak Egg Rolls! They are guaranteed to be a crowd-pleaser.

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