Philly Cheesesteak Egg Rolls – The Crispy, Cheesy Mash-Up Everyone Loves
Some recipes exist because someone looked at two great foods and thought, Why not both? That’s exactly how Philly cheesesteak egg rolls feel — all the juicy, cheesy goodness of a classic cheesesteak wrapped up in a golden, crunchy shell.
They’re the kind of appetizer that disappears fast at parties, game days, and family gatherings. One bite gives you tender beef, melty cheese, and savory peppers and onions, followed by that satisfying crunch that makes you reach for another before you’ve even finished chewing.
Philly Cheesesteak Egg Rolls
Ingredients
Filling
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1 lb thinly sliced beef (ribeye or sirloin works best)
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1 tbsp olive oil
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1 small onion, thinly sliced
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1 green bell pepper, thinly sliced
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2 cloves garlic, minced
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Salt and black pepper, to taste
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1 tsp Worcestershire sauce (optional)
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1½ cups shredded provolone or mozzarella (or cheese sauce)
Egg Rolls
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12 egg roll wrappers
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Water or beaten egg (for sealing)
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Oil for frying
Optional dipping: cheese sauce, ranch, or spicy ketchup
Instructions
1) Cook the Filling
Heat olive oil in a skillet over medium-high heat.
Add onions and peppers; cook 4–5 minutes until softened.
Add beef, garlic, salt, pepper, and Worcestershire.
Cook until beef is just browned. Remove from heat and let cool slightly.
2) Add Cheese
Stir shredded cheese into the warm filling until slightly melted.
3) Assemble the Egg Rolls
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Lay an egg roll wrapper in a diamond shape.
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Spoon filling near the bottom center.
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Fold bottom over filling, fold in sides, and roll tightly.
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Seal edges with water or beaten egg.
4) Fry
Heat oil to 350°F (175°C).
Fry egg rolls in batches 3–4 minutes, turning, until golden brown.
Drain on paper towels.
5) Serve
Serve hot with dipping sauce of choice.
Why These Egg Rolls Work
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Thin beef cooks fast and stays tender
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Cheese melts inside without leaking
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Egg roll wrappers crisp beautifully
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Classic Philly flavors in every bite
Tips for the Best Philly Cheesesteak Egg Rolls
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Let filling cool slightly before rolling (prevents soggy wrappers)
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Don’t overfill — tighter rolls fry better
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Keep oil hot for maximum crunch
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Slice beef thin for authentic texture
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Serve immediately for best crispiness
Easy Variations
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Cheese-only: skip beef, double the cheese
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Spicy: add jalapeños or hot peppers
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Chicken version: use thin-sliced chicken instead of beef
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Air fryer: spray lightly with oil, cook at 400°F for 8–10 minutes
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Baked: brush with oil, bake at 425°F for 15–18 minutes
FAQ – Philly Cheesesteak Egg Rolls
What cheese is best?
Provolone is classic, but mozzarella or American cheese works great.
Can I make them ahead of time?
Yes. Assemble and refrigerate up to 24 hours before frying.
Can I freeze them?
Yes. Freeze uncooked egg rolls up to 2 months. Fry from frozen.
Why are my egg rolls greasy?
Oil wasn’t hot enough. Keep it around 350°F.
