If you’re a fan of rich, melty cheese combined with tender, savory steak and the crispy crunch of an egg roll wrapper, you are absolutely going to love this Philly Cheesesteak Egg Rolls Recipe. It takes the classic flavors of a Philly cheesesteak and transforms them into a fun, handheld appetizer or snack that’s perfect for sharing, snacking, or even enjoying as a main course. Every bite delivers the perfect harmony of tender ribeye, sautéed peppers and onions, ooey-gooey provolone, and that irresistible crispy golden exterior that’s simply addictive. Trust me, once you try this Philly Cheesesteak Egg Rolls Recipe, it will become a go-to in your kitchen for parties, game days, or any time you crave comfort food with a twist.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays an important role in bringing those iconic Philly flavors to life inside that delightfully crisp egg roll shell. From the juicy ribeye steak that forms the savory base, to the melted provolone that adds luscious creaminess, every ingredient is essential for achieving that unbeatable balance of taste and texture.
- 1 1/2 tablespoons butter: Adds richness to the sautéed vegetables and steak, enhancing flavor and helping everything caramelize beautifully.
- 1 green bell pepper, chopped: Brings a fresh, slightly sweet crunch and vibrant color to the filling.
- 1/2 cup onion, chopped: Adds a savory sweetness that pairs perfectly with the peppers and steak.
- 1 pound boneless ribeye steak, sliced or coarsely chopped: The star protein that’s tender and flavorful, giving the egg rolls their classic cheesesteak essence.
- Salt and pepper to taste: Simple seasoning that highlights all the natural goodness of the fillings.
- 6 slices provolone cheese: Melts beautifully inside, creating that gooey, cheesy pull that’s irresistible.
- 12 egg roll wrappers: The crispy shell encasing all the fillings, delivering the perfect crunch.
- Oil for frying: Ensures that golden, crispy finish—make sure you have enough for a nice deep-fry.
- Ranch for dipping (optional): A cool, creamy dip that complements the savory, cheesy egg rolls perfectly if desired.
How to Make Philly Cheesesteak Egg Rolls Recipe
Step 1: Prepare the Filling
Start off by melting 1/2 tablespoon of butter in a large pan over medium-high heat. Toss in your chopped green bell pepper and onion. Cook these until they soften and their natural sweetness develops, about 5 minutes. Then remove them from the pan and set aside so you can focus on the steak without overcrowding your pan.
Step 2: Cook the Steak
Next, melt the remaining butter in the same pan, which will help pick up all the leftover flavors from the peppers and onions. Add your ribeye steak, seasoned generously with salt and pepper. Cook until it’s beautifully browned and cooked through. This step is where all that rich, meaty flavor really comes alive, so give it some love and patience.
Step 3: Combine the Filling Components
Return the softened peppers and onions to the pan with the steak. Stir everything together to blend those textures and flavors evenly. This combination is what makes the filling so wonderful—juicy steak meets sweet, tender veggies that melt together in every bite.
Step 4: Assemble the Egg Rolls
Lay an egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese right in the center, then spoon about 2 to 3 tablespoons of the steak and vegetable mixture on top. The cheese acts as a delicious glue that keeps the filling together and adds that signature cheesesteak melt. Fold in the edges of the wrapper and roll it tightly, using a little water to seal the edges so nothing leaks out during cooking.
Step 5: Fry the Egg Rolls
Heat oil in a deep pan to about 350 degrees Fahrenheit. Carefully place the egg rolls in the hot oil, frying in batches so they’re not overcrowded. Fry each for around 3 to 5 minutes or until they turn a gorgeous golden brown and are crisp to the touch. Drain on paper towels to remove excess oil and keep them perfectly crunchy. Alternatively, for a lighter option, you can bake them in a 425-degree oven for 15 to 20 minutes, spraying lightly with cooking spray beforehand to help them crisp up beautifully.
How to Serve Philly Cheesesteak Egg Rolls Recipe
Garnishes
For garnishes, chopped fresh parsley or green onions sprinkled lightly on top add a pop of color and freshness that make these egg rolls even more inviting. A sprinkle of flaky sea salt right after frying can also enhance the overall flavor and give a subtle crunch.
Side Dishes
These egg rolls are fantastic all on their own but pair wonderfully with traditional sides like crispy fries, a fresh green salad, or tangy coleslaw to cut through the rich, cheesy filling. A side of cool ranch or a zesty spicy mayo also makes a fantastic dipping companion.
Creative Ways to Present
Want to wow your guests? Serve the Philly Cheesesteak Egg Rolls Recipe stacked on a wooden board with small bowls of different dips—try garlic aioli, chipotle sauce, or even a mild marinara for dipping variety. You can slice them in half to show off the melty filling or arrange them alongside a Philly cheesesteak-inspired salad for a playful presentation that highlights all those beloved flavors.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The egg rolls will retain much of their flavor but might lose some crispness, so reheating properly is key to reviving that crunch.
Freezing
You can freeze uncooked Philly Cheesesteak Egg Rolls Recipe before frying. Simply assemble them, freeze on a tray until solid, then transfer to a freezer bag. They’ll keep nicely for up to 2 months. When you want to enjoy them, just fry or bake straight from the freezer, adding a couple extra minutes to cooking time.
Reheating
To bring leftover egg rolls back to life, avoid the microwave if possible—your best bet is an air fryer or oven. Bake at 375 degrees Fahrenheit for 8 to 10 minutes until heated through and crispy. This method keeps that irresistible crunch and melty cheesy interior intact.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone is traditional and melts beautifully, you can swap in mozzarella, fontina, or even sharp cheddar depending on your preference. Just choose a cheese that melts well to keep that gooey texture.
What cut of steak works best for these egg rolls?
Boneless ribeye is ideal because it’s tender and flavorful, but you can also use sirloin or flank steak as a budget-friendly alternative. Just slice or chop thinly for the best texture.
Is it necessary to deep-fry these egg rolls?
Deep-frying gives the crispiest exterior, but you can definitely bake them for a lighter version. Baking with a light spray of oil at 425 degrees yields deliciously crispy results without the extra oil.
Can these egg rolls be made vegetarian?
Yes! Simply substitute the steak with sautéed mushrooms, tofu, or a plant-based meat alternative. Keep the peppers and onions, and the cheesy filling will still be deliciously satisfying.
What’s the best dipping sauce for Philly Cheesesteak Egg Rolls?
Ranch is a classic because its creamy tanginess balances the rich filling perfectly, but other great options include spicy mayo, garlic aioli, or even a spicy ketchup for a little extra kick.
Final Thoughts
If you’re on the hunt for a fun, finger-friendly way to enjoy the irresistible flavors of a Philly cheesesteak, this Philly Cheesesteak Egg Rolls Recipe is an absolute must-try. It’s wonderfully straightforward, bursts with that classic cheesesteak goodness, and crisps up to perfection inside a golden wrapper. I can’t wait for you to make it and share it with your friends and family—get ready for some seriously happy taste buds!
Print
Philly Cheesesteak Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls, about 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with a crispy egg roll wrapper, making a delicious appetizer or snack. Filled with tender ribeye steak, sautéed bell peppers and onions, and melted provolone cheese, they are perfect for frying or baking to golden perfection.
Ingredients
Filling
- 1 1/2 tablespoons butter, divided
- 1 green bell pepper, chopped
- 1/2 cup onion, chopped
- 1 pound boneless ribeye steak, sliced or coarsely chopped
- Salt and pepper to taste
- 6 slices provolone cheese
Egg Rolls
- 12 egg roll wrappers
- Oil for frying (enough to fill a deep pan about 2-3 inches)
Optional Dipping Sauce
- Ranch dressing
Instructions
- Prepare the Filling: Melt 1/2 tablespoon butter in a large pan over medium-high heat. Add the chopped green bell pepper and onion, and sauté until softened and fragrant. Remove from the pan and set aside.
- Cook the Steak: In the same pan, melt the remaining 1 tablespoon of butter. Add the ribeye steak pieces, seasoning them with salt and pepper. Cook until browned and cooked through, stirring occasionally.
- Combine Filling: Return the cooked bell peppers and onions to the pan with the steak. Stir to combine the mixture evenly.
- Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese in the center of the wrapper, followed by 2-3 tablespoons of the steak and vegetable mixture. Fold and seal the edges with a little water to form a roll.
- Fry the Egg Rolls: Heat oil to 350°F in a deep frying pan or pot. Fry the egg rolls in batches, cooking each for 3-5 minutes until golden brown and crispy. Remove and drain on paper towels.
- Bake Option: Preheat the oven to 425°F. Lightly coat assembled egg rolls with cooking spray and bake them on a baking sheet for 15-20 minutes or until crispy, flipping halfway through.
- Serve: Serve the Philly cheesesteak egg rolls hot with ranch dressing or your favorite dipping sauce if desired.
Notes
- You can substitute provolone with American or mozzarella cheese for variation.
- For a healthier alternative, use the baking method instead of frying.
- Make sure to seal the egg rolls edges well to prevent filling from leaking during frying.
- Let cooked egg rolls rest on paper towels to absorb excess oil.
- Leftover steak mixture can be refrigerated up to 2 days for another use.
