If you love the flavor of a classic Philly cheesesteak but crave that satisfying crunch, these Philly Cheesesteak Egg Rolls are calling your name! Filled with tender beef, caramelized onions, melty cheese, and wrapped in a crispy golden shell, they’re the ultimate party snack, game-day appetizer, or quick dinner treat.
Ingredients
For the Filling:
- 1 lb (450 g) ribeye steak or sirloin, finely chopped
- 1 small onion, diced
- 1 green bell pepper, diced (optional)
- 1 cup shredded provolone or mozzarella cheese (Cheez Whiz or American cheese also works)
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
For the Egg Rolls:
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- Cook the steak:
Heat olive oil or butter in a skillet over medium-high heat. Add the chopped steak and cook for 3–4 minutes until browned. Season with salt and pepper. - Add onions and peppers:
Add diced onions (and bell pepper if using) to the pan. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are soft and caramelized. - Melt the cheese:
Reduce the heat to low and sprinkle shredded cheese over the hot beef mixture. Stir until the cheese is fully melted and everything is creamy and well combined. Remove from heat and let the mixture cool slightly — this helps prevent soggy wrappers. - Assemble the egg rolls:
Lay one egg roll wrapper on a clean surface in a diamond shape (with a corner pointing toward you). Spoon 2–3 tablespoons of filling into the center.- Fold the bottom corner over the filling.
- Tuck in the sides snugly.
- Roll tightly toward the top corner.
- Brush the top edge with beaten egg to seal.
- Repeat:
Continue filling and rolling until all wrappers are used. Keep completed rolls covered with a damp towel to prevent drying. - Heat the oil:
Pour oil into a deep skillet or pot (about 1½–2 inches deep). Heat to 350°F (175°C). - Fry until golden:
Fry 3–4 rolls at a time for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Remove and drain on paper towels. - Serve hot:
Slice diagonally if desired and serve with cheese sauce, spicy mayo, or garlic aioli for dipping.
Pro Tips
- Use thinly sliced beef: Ribeye gives authentic flavor, but sirloin or leftover roast beef works great too.
- Cool the filling: Always let the mixture cool before wrapping to keep the rolls crisp.
- Seal well: A little beaten egg or water helps the edges stay closed while frying.
- Air fryer method: Lightly brush with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Make ahead: Assemble rolls and refrigerate up to 24 hours, or freeze before frying for quick snacks later.
