If you’ve ever wished you could take everything amazing about a Philly cheesesteak and turn it into a crispy, golden, finger-friendly delight, then you’re in for a treat with this Philly Cheesesteak Egg Rolls Recipe. It’s that perfect fusion where the savory, tender ribeye meets melty provolone and the classic tang of Cheez Whiz, all hugged snugly inside a crunchy egg roll wrapper. The result is an irresistibly crave-worthy snack or appetizer that feels like a fun twist on an iconic comfort food. Once you try making these at home, they’ll quickly become one of your go-to recipes for sharing with friends or indulging in on game day.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Philly Cheesesteak Egg Rolls Recipe lies in its simplicity — just a handful of ingredients that each play a crucial role in building texture, flavor, and that unmistakable Philly flair. Every element is chosen to complement one another, creating a balance between juicy steak, melty cheese, and crispy wrapper that will have you hooked.
- 1 lb ribeye steak: Thinly sliced against the grain for tender, flavorful beef that cooks quickly and stays juicy.
- 1 tbsp olive oil: For perfectly searing the steak and sautéing veggies, adding just the right amount of richness.
- 1 medium onion: Thinly sliced and caramelized to bring natural sweetness and texture.
- 1 bell pepper (optional): Adds a subtle crunch and vibrant color to brighten up the filling.
- 1/2 cup provolone cheese: Shredded for meltability and that classic Philly cheesesteak creaminess.
- 1/2 cup Cheez Whiz (optional): The secret ingredient for that authentic, nostalgic Philly flavor packed with gooey goodness.
- 8 egg roll wrappers: Thin, sturdy, and perfect for wrapping up all the delicious filling in a crispy package.
- 1 egg (beaten): Serves as an egg wash to seal the egg rolls tightly for frying without any leaks.
- Oil for frying (vegetable or canola): Essential for achieving that irresistible golden crisp on the outside.
- Salt and pepper: Simple seasonings that enhance every layer of flavor in this recipe.
How to Make Philly Cheesesteak Egg Rolls Recipe
Step 1: Cook the Steak to Perfection
Start by heating olive oil in a large skillet over medium-high heat. Once hot, add your thinly sliced ribeye or flank steak. Cook it just until it’s nicely browned and no longer pink, about 3 to 4 minutes. Don’t forget to season generously with salt and pepper—seasoning early helps build flavor right into the meat. When done, remove the steak and let it rest so it stays tender and juicy for the filling.
Step 2: Sauté the Onions and Peppers
Using the same skillet brings in extra flavor! Toss in the sliced onions and bell peppers if you’re including them. Sauté for about 3 to 4 minutes until the onions become translucent and peppers soften, adding a touch of sweetness and a bit of crunch. Lightly season these veggies with salt and pepper to balance their natural flavors perfectly with the steak.
Step 3: Combine Meat, Veggies, and Cheese
Return the cooked steak to the skillet and mix it with the softened onions and peppers. Now comes the cheese magic—sprinkle shredded provolone and add Cheez Whiz if you’re going for that authentic Philly cheesesteak vibe. Stir everything together over low heat until the cheese melts into a luscious, gooey consistency. Taking the mixture off the heat and letting it cool slightly makes it easier to roll later.
Step 4: Wrap the Egg Rolls
Lay an egg roll wrapper flat on your workstation with a corner pointing towards you, like a diamond shape. Spoon 2 to 3 tablespoons of the filling into the center. Fold the bottom corner up over the filling, tuck in the sides, then roll it up tightly towards the top. Brush the final corner with a little beaten egg to seal the wrapper perfectly, which helps keep those cheesy, meaty treasures inside during frying.
Step 5: Fry Until Golden and Crispy
Heat about 2 inches of oil in a deep pan or wok on medium-high. Carefully drop the wrapped egg rolls into the hot oil in small batches, making sure not to overcrowd. Fry them for 3 to 4 minutes or until the outside turns a stunning golden brown. Using a slotted spoon, transfer your crispy egg rolls onto paper towels to drain excess oil and keep them wonderfully crisp.
Step 6: Serve and Enjoy!
There’s nothing like biting into a hot Philly Cheesesteak Egg Roll! Serve with your favorite dipping sauces—ranch, ketchup, or extra Cheez Whiz make fantastic companions. These egg rolls are perfect for sharing, snacking, or just treating yourself to a delicious twist on a Philly classic.
How to Serve Philly Cheesesteak Egg Rolls Recipe
Garnishes
Sprinkle some fresh chopped parsley or green onions over your egg rolls for a pop of color and freshness that contrasts beautifully with the rich filling. A light drizzle of hot sauce can add a nice kick if you like a little heat. These garnishes aren’t just pretty—they brighten the flavor and add a delightful crunch or tang.
Side Dishes
These egg rolls pair wonderfully with simple sides like a crisp garden salad or crunchy coleslaw to balance the richness. For a truly indulgent meal, serve with seasoned fries or sweet potato chips. If you want to keep things light, some pickled vegetables or a vinegar-based slaw cut through the cheese and meat with perfect acidity.
Creative Ways to Present
Try slicing the egg rolls diagonally and arranging them like a fan on a platter for easy sharing at your next party. Serve them alongside mini bowls of dipping sauces for a fun, interactive appetizer experience. For a casual dinner, pile them on a rustic wooden board with some fresh herbs and a variety of dips to let everyone customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Philly Cheesesteak Egg Rolls Recipe treats (which may be hard to resist), store them in an airtight container in the refrigerator for up to 3 days. Keeping them crisp means reheating carefully to revive that golden crunch.
Freezing
You can freeze these egg rolls before frying for easy future meals! Just wrap each one individually in plastic wrap and place in a freezer-safe bag. They’ll keep well for about a month. When ready to cook, you can fry straight from frozen—just add a couple extra minutes to the frying time for a perfectly crispy finish.
Reheating
The best way to reheat your Philly cheesesteak egg rolls is in the oven or an air fryer at 375°F (190°C) for about 8–10 minutes. This method crisps the outside nicely without making them greasy or soggy like microwaving can. Keep a close eye so they come out piping hot and delicious every time.
FAQs
Can I use a different type of cheese?
Absolutely! Provolone is traditional and melts beautifully, but mozzarella or American cheese work well for similar gooeyness. Just make sure to use a cheese that melts easily to get that signature cheesesteak texture inside the egg rolls.
Can I bake the egg rolls instead of frying?
Yes, baking is a great option if you want a slightly lighter version. Brush the rolls lightly with oil and bake at 400°F (205°C) for about 15–20 minutes, turning halfway through to get an even golden crisp. They won’t be quite as crunchy as fried, but still delicious!
Is it necessary to use Cheez Whiz?
Cheez Whiz adds that iconic Philly cheesesteak flavor and creamy texture, but it’s completely optional. The provolone cheese alone gives plenty of melt and richness if you prefer a more natural cheese taste.
How do I slice the steak thinly?
The trick is to partially freeze the steak for about 30 minutes first. This firms it up and makes it easier to cut thin slices against the grain, making the meat tender and perfectly portioned for the egg roll filling.
Can I prepare the filling ahead of time?
Definitely! You can make the steak and vegetable mixture in advance and store it in the fridge for up to 2 days. Just be sure to cool it completely before wrapping to avoid soggy egg roll wrappers and keep the rolls fresh and crispy when you fry them.
Final Thoughts
This Philly Cheesesteak Egg Rolls Recipe is a total game changer for anyone who loves bold flavors wrapped in crispy perfection. Whether you’re whipping up a snack for friends, impressing at a party, or indulging in a cozy night at home, these egg rolls bring that perfect combination of juicy steak, melty cheese, and crunchy wrapper that you’ll want to make again and again. So grab your ingredients, roll up your sleeves, and dive into this tasty twist on a Philadelphia classic—you’re going to love every bite!
Print
Philly Cheesesteak Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Philly Cheesesteak Egg Rolls are a crispy, delicious twist on the classic Philly cheesesteak sandwich. Filled with tender ribeye steak, sautéed onions and peppers, and melted provolone cheese, then wrapped in crispy egg roll wrappers and fried to golden perfection. Perfect as a snack or appetizer for cheese and meat lovers!
Ingredients
Beef Filling
- 1 lb ribeye steak (or flank steak, thinly sliced against the grain)
- 1 tbsp olive oil (for cooking)
- 1 medium onion (sliced)
- 1 bell pepper (sliced, optional)
- Salt and pepper (to taste)
Cheese
- 1/2 cup provolone cheese (shredded)
- 1/2 cup Cheez Whiz (optional, for classic Philly cheesesteak flavor)
Egg Rolls
- 8 egg roll wrappers
- 1 egg (beaten, for egg wash)
- Oil for frying (vegetable or canola)
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye or flank steak and cook for 3-4 minutes until browned and cooked through. Season with salt and pepper, then remove the beef from the pan and set aside.
- Sauté Vegetables: In the same skillet, add sliced onions and bell peppers (if using). Cook for 3-4 minutes until softened, seasoning with a pinch of salt and pepper to enhance the flavors.
- Combine Filling: Return the cooked beef to the skillet with the onions and peppers. Stir in shredded provolone cheese and Cheez Whiz if using, allowing everything to melt together. Remove from heat and let the mixture cool slightly for easier handling.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with a corner facing you like a diamond. Place 2-3 tablespoons of the beef and cheese mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upwards. Seal the edge with beaten egg to prevent opening during frying.
- Fry Egg Rolls: Heat about 2 inches of vegetable or canola oil in a deep pan or wok over medium-high heat. Carefully add a few egg rolls at a time and fry for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Serve: Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauces such as ranch, ketchup, or extra Cheez Whiz for an authentic Philly flavor experience.
Notes
- Use flank steak as a budget-friendly alternative to ribeye.
- If you prefer less cheese, omit the Cheez Whiz and use provolone only.
- Ensure the filling is cooled before wrapping to avoid soggy wrappers.
- If you don’t want to deep-fry, egg rolls can also be baked at 400°F for about 15-20 minutes until crispy, turning once.
- For extra crispiness, double fry the egg rolls by frying briefly, letting rest, then frying again until golden.
