Philly Cheesesteak Egg Rolls are filled with thin sliced ribeye steak, onions, bell peppers, garlic and provolone cheese then fried to crispy perfection. These egg rolls are the perfect game day appetizer, party food or fun weeknight dinner.
Dip these cheesesteak egg rolls in garlic mayo or Cheez Whiz for some extra goodness! I’m a huge fan of Philly cheesesteak sandwiches and these egg rolls are the crispy, cheesy mini version of that. I love the added crunch of the wrapper.
If you love a good Philly Cheesesteak sandwich then you’ll love Philly Cheesesteak Sliders as well! Slider buns with ribeye steak, peppers, onions, provolone, Cheez Whiz and garlic butter deliciousness.
What Are Philly Cheesesteak Egg Rolls?
Philly Cheesesteak Egg Rolls are exactly what they sound like. The delicious traditional Philly cheesesteak sandwich ingredients stuffed inside of an egg roll wrapper and fried to crispy perfection.
A fun new take on the classic sandwich that allows for this finger food to be served as an easy appetizers at parties. Football season is here and these egg rolls make a tasty game day snack!
How To Make Philly Cheesesteak Egg Rolls
Making this Philly Cheesesteak Egg Roll recipe is easier than you think. Follow these steps and you’ll have egg rolls for your party appetizer or fun dinner before you know it!
Step 1: Heat oil in a medium pan with high sides until it reaches 350°-375° then turn heat down to hold that temp. Whisk all dipping sauce ingredients together in a small bowl then set aside.
Step 2: Heat a medium skillet over medium-high heat until very hot. Add a drizzle of olive oil then add the red and green bell pepper and onions. Season with salt and pepper. Sautee, stirring occasionally until veggies become soft but not mushy. Place veggies in a bowl to the side and keep the pan on the burner.
Step 3: Add thinly sliced ribeye steak to the pan, season with salt and pepper then begin moving rib eye around with tongs to break it into smaller pieces. Once fully cooked, add peppers and onions back to the pan and remove from the heat.
Step 4: Lay out your egg roll wrappers. Rip 1 slice of provolone cheese in half and lay it in the middle of the egg roll wrapper. Place about a 1/4 cup of the steak and veggie mixture on top of the cheese then wet the edges of the egg roll wrapper by dipping your finger in water and spreading it. Fold one corner of the egg roll onto the steak, fold the two corners on the sides up onto the steak then roll like a burrito, tight and pressing down to seal edges. Repeat until all egg rolls are filled.
Step 5: Fry the egg rolls, a few at a time, until they are golden brown and crispy, about 3-4 minutes. Hold each egg roll up with a slotted spoon over the top of the oil, letting the excess oil drain off. Place egg rolls on a plate lined with paper towels to catch extra oil. Serve the egg rolls while hot with dipping sauce.
- Ribeye Steak – Shaved ribeye steak works best but you can also use thinly sliced ribeye. It’s a nice juicy steak with lots of flavor.
- Bell Peppers – I like a mix of green bell pepper and red bell peppers.
- Yellow Onion – Yellow or white onion works well.
- Kosher Salt – I prefer Diamond Crystal kosher salt. If you’re using Morton’s then you can use about 25% less than what is called for in this Philly Cheesesteak Egg Roll recipe or any other recipe.
- Black Pepper – I use coarse ground black pepper. Find it at your local grocery store.
- Egg Roll Wrappers – These can be found at your local grocery store. Likely in the refrigerated produce section, near the salad dressings.
- Provolone Cheese – Use sliced provolone cheese or buy a block and shred it yourself.
- Mayo – I prefer Hellman’s mayo.
- Garlic – Fresh garlic cloves are best for this Philly cheesesteak recipe.
- Worcestershire – There’s a bit of Worcestershire sauce in the dipping sauce.
How To Roll An Egg Roll
Rolling egg rolls is simple! There will likely be directions on the back of the egg roll wrapper package you’ve bought from the store. Follow those or these few steps below to wrap your Philly cheesesteak egg rolls.
- Step 1: Lay the egg roll wrapper on a flat surface.
- Step 2: Place Philly cheesesteak filling in the center of the egg roll wrapper, with one corner facing you.
- Step 3: Dip your finger in water then run it around the edges of the wrapper, wetting it all the way around.
- Step 4: Fold the corner closest to you up over the Philly cheesesteak mixture. Fold in both corners on each side then roll tightly like a burrito. Press the edges down to seal the wrapper of your egg rolls.
What Kind Of Steak Should I Use For A Philly Cheesesteak?
My favorite kind of meat to use for a Philly Cheesesteak is ribeye, thin shaved ribeye steak. I love ribeye because it has lots of fat, which equals lots of flavor. It’s also very tender and delicious.
Using shaved or thin sliced ribeye steak allows the meat to shred apart more easily and be easy to eat inside this crispy fried egg roll.
Other options besides ribeye are: flank steak, skirt steak or you could even try ground beef which is a slightly different texture but a cheaper option. I would go with 80/20 ground beef.
- Ask your local butcher or meat department to shave ribeye steak for you.
- If you can’t get shaved ribeye steak then you can do it yourself. It’s easiest if you freeze the steak first then use a mandolin or meat slicer. You can also use a sharp chef knife, slice as thin as possible.
- Look for egg roll wrappers in the produce section. I find them in the refrigerated section near the salad dressings in produce.
- Fry Philly cheesesteak egg rolls right before serving. These egg rolls are best served hot.
- Make sure to wet the outside edges of the egg roll wrapper so it stays sealed and doesn’t leak while frying. You want all that cheese to stay inside for a nice cheesy perfection when done.
- Serve this Philly cheesesteak egg roll recipe on game day, it’s the ultimate appetizer.
- Be very careful when adding the Philly cheesesteak egg rolls to the hot oil. Do not drop them in, oil will splatter you. Set them in the oil gently.
Variations & Substitutions
- Try using chicken instead of steak for a Chicken Philly Egg Roll recipe. Thin sliced chicken breast or chicken thigh will work.
- Swap out the provolone or add to it. Basically any kind of cheese would work here but a few of my favorites are cheddar, white cheddar and Cheez Whiz.
- Dip this Philly cheesesteak egg roll recipe into whatever your favorite dip is. We’ve used ranch, Cheez Whiz, and sweet chili sauce.
- Spice it up! Add fresh or pickled jalapenos to the mix, giardiniera, or banana peppers.
How To Fry Egg Rolls
Deep frying this Philly cheesesteak egg roll recipe can seem daunting if you’re not familiar with frying things. It’s actually pretty easy. You can use a mini deep fryer if you have one, which really makes it easy!
If you don’t have your own mini deep fryer then you can simply heat a pot of oil. All you need is a probe thermometer that goes up to 400°F.
Find a medium sized heavy bottom pot, a Dutch oven or stock pot works fine. Pour your oil into the pot, you’ll want it to be about 1 1/2 inches deep. Heat the oil over medium-high heat until it reaches 350°F-375°F.
Once you reach the proper temp, drop the heat on the burner to low-medium. This will hold the temperature but not continue heating the oil to a higher temp.
Carefully place the egg rolls in the pot a few at a time, making sure not to crowd the pot. Let the egg rolls fry for a total of 3-5 minutes. If the egg rolls aren’t completely submerged or if they’re floating, make sure to turn them over with tongs so that both sides cook evenly.
Remove the Philly cheesesteak egg rolls from the pot with metal tongs or a metal slotted spoon. Hold egg rolls above the pot for a few seconds to drain excess oil then set them on a plate lined with paper towels.
If at any point it seems like the oil has stopped bubbling, check the temperature. Don’t fry the egg rolls unless the oil is hot enough or you’ll end up with a soggy oil filled Philly cheesesteak egg roll.
Frequently Asked Questions
Yes, you can! All the way up until the frying part. You can make the filling and wrap the egg rolls ahead of time then store them in the fridge in an airtight container for up to 24 hours before cooking. You can also store them tightly sealed inside 2 freezer bags and an airtight container in the freezer for up to 2 months. Thaw them in the fridge overnight before cooking.
Yes! Chicken Philly sandwiches are a thing so chicken Philly egg rolls work also. Use thin sliced chicken breast or chicken thigh. Dice the meat before adding it to the egg rolls.
You can, but it’s not recommended. Baking the egg rolls will not get you the same crisp and color as frying does. It is a healthier option but not quite the same.
You sure can. This Philly Cheesesteak Egg Roll recipe freezes very well. Add the rolled but uncooked egg rolls to a freezer bag. I like to use 2 freezer bags for extra protection. Then I place them inside an airtight container and into the freezer for up to 2 months. Thaw the Philly Cheesesteak egg rolls in the fridge over night before cooking.
Reheat your Philly Cheesesteak Egg Rolls in the microwave for 30 seconds or in a 350°F oven for 10 minutes. The oven will bring a little bit if the crispiness back.
Philly Cheesesteak Egg Rolls
- 1 medium skillet
- 1 sharp knife
- 1 cutting board
- 1 large pot to deep fry with
- 1 green bell pepper thin julienne
- 1 red bell pepper thin julienne
- 1 medium onion thin julienne
- 1 lbs ribeye steak shaved or thinly sliced
- 1 tsp kosher salt Diamond Crystal brand
- ¼ tsp black pepper
- 1 lbs provolone cheese sliced or shredded
- 12 egg roll wrappers
- 1 qt peanut or canola oil for frying
- ½ cup mayo Hellmans
- 2 cloves garlic minced
- 1 tsp worcestershire sauce
- ⅛ tsp kosher salt
Cooking Philly Cheesesteak
- Heat oil in a medium pot with high sides until it reaches 350°F – 375°F. Turn heat down and maintain temp
- Heat a large skillet over medium – high heat. When pan becomes hot add a drizzle of oil then add bell peppers and onions. Stir occasionally until soft but not mushy. Place veggie mix in a bowl and set aside
- Add ribeye steak to same pan, breaking steak up with tongs just until fully cooked
- Add the veggies back in, season with salt and pepper then remove from heat
- Begin filling egg rolls. Lay the egg roll wrapper on a flat surface, add provolone cheese and about ¼ cup of Philly cheesesteak mix to the center of the wrapper
- Dip your finger in a small dish of water and wet the edges of the egg roll wrapper all the way around
- Begin rolling the egg roll by taking one corner and bringing it up over the steak mixture. Fold the 2 outside corners in then roll like a burrito. Roll the egg roll tightly and press edges down so they seal. Repeat with remaining egg rolls
- Begin frying egg rolls, turn them over and hold with tongs so each side browns evenly. Remove them from oil with a slotted spoon or tongs, let excess oil drip off over the top of the pan then place them on a plate lined with paper towels. Eat while hot
- Stir all dipping sauce ingredients together while egg rolls are cooking. Serve hot egg rolls with dipping sauce on the side