Crispy, cheesy, and loaded with classic Philly flavor
These Philly Cheesesteak Egg Rolls take everything you love about the iconic sandwich—tender beef, sautéed onions and peppers, and gooey melted cheese—and wrap it in a perfectly crispy shell. They’re ideal for parties, game day, or when you want a fun twist on comfort food that disappears fast.
Ingredients
- 1 lb thinly sliced beef steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 8–10 egg roll wrappers
- 6–8 slices provolone cheese (or American cheese)
- Vegetable oil, for frying
Equipment Needed
- Large skillet
- Cutting board and knife
- Tongs or spatula
- Small bowl of water (for sealing wrappers)
- Deep skillet or fryer
Step-by-Step Instructions
Step 1: Cook the Beef
Heat olive oil in a large skillet over medium-high heat. Add the sliced beef, season with salt, black pepper, and garlic powder, and cook for 3–4 minutes, stirring frequently, until just browned and tender. Remove beef from the skillet and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the sliced onion and bell pepper. Cook for 4–5 minutes until softened and lightly caramelized. Return the beef to the skillet and stir to combine. Remove from heat and allow the mixture to cool slightly.
Step 3: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond shape. Place a slice of provolone cheese in the center, followed by 2–3 tablespoons of the beef and vegetable mixture.
Fold the bottom corner up over the filling, fold in both sides, then roll tightly. Seal the edge with a little water. Repeat with remaining wrappers.
Step 4: Fry Until Golden
Heat vegetable oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Serve Hot
Serve immediately while the cheese is melty and the wrappers are crisp. Pair with cheese sauce, garlic mayo, or spicy ketchup for dipping.
Tips for Best Results
- Freeze the beef for 15–20 minutes before slicing to get ultra-thin cuts.
- Don’t overfill the egg rolls—this helps prevent splitting while frying.
- Keep assembled egg rolls covered with a damp towel so wrappers don’t dry out.
