Philly Cheesesteak Egg Rolls Recipe Easy

You know that moment when you bite into something and immediately think, “Why didn’t I make this sooner?” That’s exactly what these Philly cheesesteak egg rolls deliver. All the bold, beefy flavor of a classic cheesesteak, tucked inside a crispy, golden egg roll wrapper that shatters just right.

It’s the kind of mashup that feels obvious once you try it. Melty provolone, sautéed peppers and onions, thin‑sliced steak, all wrapped up and ready for game day, party trays, or, honestly, just a weeknight craving.

In this recipe, I’ll walk you through the steps, share a few tips to keep them extra crispy, and offer some smart swaps (yes, even air fryer options). Let’s get into it, these are too good not to share.

Ingredients for Philly Cheesesteak Egg Rolls

Alright, let’s talk ingredients. These Philly cheesesteak egg rolls don’t ask for much, but the flavor payoff? Huge. Here’s what you’ll want to have ready:

• Shaved steak: Ribeye is the go-to if you’re feeling fancy, but honestly, any thin-sliced beef will work (I’ve used leftover roast more than once).
• Provolone cheese: Melts beautifully and gives you that creamy pull. No provolone? Mozzarella or even white American cheese will get the job done.
• Bell peppers & onions: The classic duo. Slice ’em thin and don’t rush the sauté.
• Garlic: Just a little kick.
• Salt + black pepper: Basics, but crucial.
• Egg roll wrappers: You’ll find these chilling in the produce fridge section, usually near tofu.
• Oil for frying: Stick with something neutral like vegetable or canola.

You can absolutely riff on this. Throw in mushrooms if you’re into that, or a splash of Worcestershire for depth. I’ve even seen folks sneak in jalapeños, bold move, but it works.

One tip? Let the filling cool before rolling. Trust me, hot steak + cold wrapper = a messy situation.

Is provolone the only cheese that works?

Not at all. Provolone’s great, but don’t overthink it. Use what you’ve got, mozzarella, American, even cheddar if you like it punchier. Just go easy so it doesn’t bust through the wrapper.

Quick Tips & Prep Notes

This isn’t a hard recipe, but a few small moves can make a big difference. If you’ve ever had a soggy egg roll or one that burst in the fryer, yeah… let’s not repeat that.

• Let the filling cool before you roll. Hot steak equals steam, and steam equals sad, floppy wrappers. I usually spread the mix on a plate and give it 10–15 minutes to chill out.
• Don’t overfill. It’s tempting to stuff them like burritos, but less is more here. About 2–3 tablespoons of filling per roll keeps things sealed and crisp.
• Seal the edges like you mean it. A little water on your finger goes a long way. Press gently but firmly, you’re creating a glue with the wrapper.
• Sauté the veggies just right. Soft, not mushy. You want them cooked enough to blend in, but not so limp they disappear.
• Choose your cheese wisely. Provolone melts beautifully without getting oily. Mozzarella’s stringier, cheddar’s sharper, go with what you like, but keep texture in mind.

And one more thing: if you’re short on time? You can totally prep the filling a day ahead. Just keep it chilled and sealed tight.

Can I prep these ahead of time for a party?

Yes, with one caveat. You can roll them a few hours in advance and keep them covered in the fridge, but don’t fry until just before serving. Reheating can kill the crunch, and nobody wants a soggy egg roll at game time.

Step-by-Step Instructions

• Start by heating up a skillet, medium-high is good. Add a splash of oil, then your thinly sliced beef. Give it a stir now and then, just until it browns. It shouldn’t take more than five minutes. Season it with salt and pepper, then move it off the heat.
• Same pan, new stars: onions and bell peppers. If the pan looks dry, add another little drizzle of oil. Cook them down until they’re soft and starting to caramelize; you want color, not mush. Garlic goes in at the end (last minute or so). Once everything smells amazing, toss the steak back in, give it a stir, then let the whole thing cool for a bit.

• Now comes the fun part: rolling. Place a wrapper down like a diamond. Spoon in some filling, a couple strips of provolone, and fold it like a burrito, bottom up, sides in, then roll tight. Dab the edge with a little water to seal it shut. Don’t overthink it.
• Fry time: heat about 2 inches of oil in a deep pan, 350°F is the sweet spot. Work in batches, gently lowering in your egg rolls. They’ll take about 3–4 minutes to get that golden, crispy shell. Flip halfway if needed.
• Once they’re done, pull them out onto a paper towel–lined plate. Let them cool a bit (the insides stay lava-hot). Serve with dipping sauce and maybe a warning label, these go fast.

Serving Suggestions

These Philly cheesesteak egg rolls are the kind of thing that disappear the second they hit the table, so plan accordingly. Here are a few ways to serve them up depending on the vibe:

Game Day MVP
Pile them on a platter with toothpicks, a few dipping bowls (details below), and maybe a side of loaded fries. They’ll be gone before halftime.

Party App
Cut them in half diagonally for a little bistro flair. Arrange with toothpicks or mini skewers, and don’t forget a creamy dip on the side.

Weeknight Dinner
Pair with a simple side salad, roasted veggies, or even mac & cheese if you’re feeling indulgent. It’s comfort food, after all.

Dipping Sauce Ideas

• Spicy ranch (ranch + hot sauce or sriracha)
• Chipotle mayo
• Cheez Whiz — straight-up Philly style
• Garlic aioli
• Honey mustard
• Classic ketchup, if that’s your thing

Optional add-on: a sprinkle of chopped green onion or parsley for a pop of color right before serving. Totally not necessary, but it looks nice.

Variations & Customizations

Once you’ve made these once, the “classic” version sort of becomes optional. Here’s how to riff without ruining them:

Swap the meat

• Leftover steak? Works.
• Shaved chicken breast? Surprisingly good.
• Ground beef is fine, just drain it well or things get greasy fast.
• No meat? Mushrooms and peppers go a long way.

Try other cheeses

• Mozzarella gives you that gooey pizza pull.
• White American = creamy and nostalgic.
• Cheddar brings bite but melts a little clunky unless you mix it with something softer.
• Vegan cheese? Sure, just find one that doesn’t turn rubbery.

Want some heat?

• Jalapeños, crushed red pepper, and even a splash of hot sauce in the mix.
• Or dip it in spicy mayo and keep the filling mild.

Add veggies if you’re feeling it

• Sautéed spinach, caramelized mushrooms, roasted red pepper, all solid.
• Just cook off extra moisture so the wrappers stay crisp.

Pro tip: Bake or air-fry if you’re trying to keep things lighter. It won’t be quite as crispy, but it’s still solid, especially if you spray or brush them with oil.

The real trick? Don’t overthink it. Once you’ve got the wrapping and frying down, the rest is pretty flexible.

Nutrition & Timing (The Essentials)

Total Time Breakdown

• Prep time: ~20 minutes (faster if you don’t caramelize the veggies fully)
• Cook time: 10–15 minutes, depending on your batch size
• Total: About 30–35 minutes from craving to crunch

Servings

• Makes about 10–12 egg rolls, depending on how full you go
• Feeds 4–6 people comfortably as an appetizer
• Or 2–3 people if they’re very hungry and not big on sharing

Storage

• Leftovers? Keep ’em in an airtight container in the fridge for 2–3 days.
• Reheat in the air fryer or oven, microwave makes them soggy (and sad).
• Can freeze unfried rolls for up to 2 months. Fry from frozen or thaw overnight and bake.

Nutrition (Per egg roll, fried)

These are estimates, not lab science.

• Calories: ~250–300
• Fat: 14–18g
• Protein: ~10–12g
• Carbs: ~20–25g
• Fiber: ~1–2g
• Worth it? Absolutely.

Philly Cheesesteak Egg Rolls

Discover how to make Philly cheesesteak egg rolls crispy and delicious every time. Find out the secret tips and start cooking today!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 6 servings

Calories 275 kcal

Ingredients

  

Filling

• 450 g shaved steak or thinly sliced beef ribeye or leftover roast
• 1 medium onion thinly sliced
• 1 medium bell pepper thinly sliced, any color
• 2 cloves garlic minced
• 1 tsp salt
• 0.5 tsp black pepper
• 6 slices provolone cheese cut into strips

Wrapper & Frying

• 12 pieces egg roll wrappers
• 500 ml vegetable oil for frying
• 2 tbsp water for sealing wrappers

Instructions

 

• Heat a skillet over medium-high heat. Add a splash of oil and cook the shaved steak until browned, about 5 minutes. Season with salt and pepper, then transfer to a bowl to cool.
• In the same skillet, add a bit more oil if needed, then sauté onions and bell peppers until soft and lightly caramelized. Add minced garlic in the last minute of cooking. Return the steak to the pan, stir to combine, and let the mixture cool.
• Place an egg roll wrapper down in a diamond shape. Spoon 2–3 tablespoons of filling into the center and top with provolone strips. Fold the bottom corner up over the filling, fold in the sides, then roll tightly. Seal the edge with a dab of water.
• Heat oil in a deep pan to 175°C (350°F). Fry egg rolls in batches for 3–4 minutes until golden brown, turning as needed. Drain on paper towels.
• Let cool slightly before serving. Enjoy with your favorite dipping sauce!

Notes

Let the filling cool before rolling to avoid soggy wrappers. Don’t overfill and seal tightly to prevent bursting. You can bake or air-fry for a lighter version—just brush with oil and cook at 200°C (400°F) until crisp.

Prep ahead tip: Make the filling a day in advance, or roll and refrigerate for a few hours before frying. Freeze uncooked rolls and fry from frozen as needed.

Conclusion

And just like that, you’re holding crispy, cheesy little flavor bombs in your hands. Honestly, once you try these, you might start thinking of egg rolls as more than just takeout territory.

If you give them a shot, let me know how they go. I always like hearing what swaps people try, different cheeses, steak leftovers, wild dipping sauces… tag me if you post it anywhere, or just drop a quick comment. No pressure.

Also, if recipes like this are your thing, low-effort, high-reward kinda food, feel free to stick around or subscribe. I’ve got a few more up my sleeve.

Alright. Go eat before they get cold.

F.A.Q

Last Updated on July 1, 2025 by [email protected]