OMG just pulled these Philly Cheesesteak Egg Rolls out of the fryer and they’re insane! Crispy outside, gooey cheese and juicy steak inside – literally the best thing I’ve made this month. Took these to my friend’s BBQ last weekend and ppl were fighting over the last one! These Philly Cheesesteak Egg Rolls combine everything great about Philly’s famous sandwich but in perfect bite-sized form. Gonna show you exactly how to make these bad boys at home.
Why These Philly Cheesesteak Egg Rolls Will Blow Your Mind
Ever had that problem where you make regular appetizers and they just sit there? These Philly Cheesesteak Egg Rolls solve that issue 100%. First time I made them was for my sister’s housewarming. Her husband who usually just eats chips ate SEVEN of them!
What makes these egg rolls so awesome is how easy they are to customize. You can prep everything the night before, then just roll and fry when you’re ready. I’ve even made a big batch on Sunday and reheated them for quick dinners all week.
The combo of that shatteringly crisp wrapper with the savory steak filling and melty cheese is just ridiculous. Let’s get cooking these Philly Cheesesteak Egg Rolls!
What You’ll Need for Epic Philly Cheesesteak Egg Rolls
For the Meaty Filling:
- 1 lb ribeye steak – Don’t cheap out here! The marbling makes all the difference but you can use sirloin if you must
- 2 tbsp butter – Gives way better flavor than just oil
- 1 large yellow onion (sliced thin) – Sweet onions work best
- 1 green bell pepper (sliced thin) – This is traditional but red peppers work too
- Salt and black pepper – Be generous!
- 1 tsp garlic powder – Adds depth without actual garlic chunks
- 8 oz white American cheese – Trust me on this one, it melts perfectly (can sub provolone)
- Optional: 4 oz mushrooms (sliced) – Not traditional but so good
For Wrapping:
- 14-16 egg roll wrappers – Find these in refrigerated section near tofu
- 1 egg beaten with splash of water – Your “glue”
- Canola or peanut oil for frying – Need about 2-3 inches in pan
For Amazing Dipping Sauce:
- ⅓ cup mayo
- 2 tbsp sriracha
- 1 tbsp honey
- Splash of lemon juice
- Pinch of salt
How to Make Philly Cheesesteak Egg Rolls Like a Pro
- Prep your steak first. Pro tip: pop it in freezer for 15-20 mins to make it easier to get super thin slices. Cut against the grain into strips about ⅛ inch thick.
- Heat large cast iron skillet (or any heavy pan) over high heat until smoking hot. Add 1 tbsp butter, then add steak in single layer – don’t crowd! Work in batches if needed. Season with salt, pepper and half the garlic powder.
- Cook steak fast – like 1-2 mins only! You want some sear but it’ll cook more later. Remove to plate.
- Lower heat to medium. Add remaining butter to same pan. Toss in onions and peppers (and mushrooms if using). Season with rest of garlic powder, salt and pepper. Cook until soft but not mushy, about 6-8 mins.
- Return steak to pan with veggies and mix well. Turn off heat. Let cool at least 15 mins – SUPER important! Hot filling = soggy wrappers.
- While filling cools, mix all sauce ingredients in small bowl. Taste and adjust heat level.
- Assembly time! Place wrapper on clean surface with corner pointing at you (diamond shape). Spoon about 2-3 tbsp filling just below center line. Top with generous pinch of cheese.
- Fold bottom corner over filling, press down to compact, then fold in both sides like an envelope. Roll tightly away from you, sealing final corner with egg wash. Place seam-side down and cover with damp paper towel while you roll the rest.
- Heat oil to 350°F in heavy pot or deep fryer. Don’t have thermometer? Test with wooden chopstick – when bubbles form around it, oil’s ready.
- Fry Philly Cheesesteak Egg Rolls in batches (don’t crowd!) for 3-4 mins, turning occasionally, until deep golden brown all over. Drain on paper towels or wire rack.
- Let cool 5 mins before serving with dipping sauce – filling is LAVA HOT at first!
Pro tip: If making Philly Cheesesteak Egg Rolls for party, you can fry 30 mins ahead and keep warm in 200°F oven on wire rack.
Crazy Good Variations of Philly Cheesesteak Egg Rolls
Chicken Cheesesteak Rolls
Sub diced chicken thighs for steak. Cook same way but add dash of Worcestershire sauce for umami.
Pizza Steak Egg Rolls
Add 2 tbsp pizza sauce to filling and use mozzarella instead of American cheese. Dip in marinara sauce.
Breakfast Philly Rolls
Mix in scrambled eggs with the steak mixture. Amazing with hash browns! Pairs perfectly with my Breakfast Burrito for ultimate brunch spread.
Southwest Philly Rolls
Add diced jalapeños and swap cheese for pepper jack. Use southwest ranch for dipping.
Cheesesteak Hoagie Rolls
Mix in shredded lettuce and diced tomato after filling has completely cooled. Adds fresh crunch!
Philly Cheesesteak Egg Rolls
Equipment
- Large cast iron skillet or heavy pan
- Sharp Knife
- Cutting board
- Mixing bowls
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels or wire rack
Ingredients
For the Meaty Filling:
- 1 lb ribeye steak thinly sliced
- 2 tbsp butter
- 1 large yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 tsp garlic powder
- Salt and black pepper to taste
- 8 oz white American cheese or provolone
- Optional: 4 oz mushrooms sliced
For Wrapping:
- 14-16 egg roll wrappers
- 1 egg beaten with a splash of water
- Canola or peanut oil for frying
For Dipping Sauce:
- 1/3 cup mayo
- 2 tbsp sriracha
- 1 tbsp honey
- Splash of lemon juice
- Pinch of salt
Instructions
- Prepare the Steak: Freeze steak for 15-20 minutes, then slice thinly against the grain.
- Sear the Steak: Heat skillet over high heat, add 1 tbsp butter, and sear steak in a single layer for 1-2 minutes. Season with salt, pepper, and half the garlic powder. Remove from pan.
- Cook the Veggies: Lower heat to medium, add remaining butter, and sauté onions and bell peppers (and mushrooms if using) until soft, about 6-8 minutes. Season with remaining garlic powder, salt, and pepper.
- Combine: Return steak to pan and mix well. Let filling cool for 15 minutes.
- Make the Sauce: Mix all dipping sauce ingredients in a bowl and set aside.
- Assemble the Rolls: Lay an egg roll wrapper in a diamond shape. Place 2-3 tbsp filling just below center, top with cheese, fold the bottom over, tuck in sides, and roll tightly, sealing with egg wash.
- Fry: Heat oil to 350°F and fry in batches for 3-4 minutes until golden brown. Drain on paper towels.
- Serve: Let cool for 5 minutes before serving with dipping sauce.
Notes
Nutrition
Your Burning Questions About Philly Cheesesteak Egg Rolls Answered
How do you make Philly Cheesesteak Egg Rolls?
To make Philly Cheesesteak Egg Rolls, quickly sear thinly sliced ribeye steak, then sauté with onions and bell peppers until tender. Let the mixture cool, then place it with American or provolone cheese inside egg roll wrappers. Seal edges with egg wash, then deep fry at 350°F until golden brown and crispy (about 3-4 minutes). Let cool slightly before serving with your favorite dipping sauce.
Can Philly Cheesesteak Egg Rolls be made ahead of time?
Absolutely! You’ve got options with Philly Cheesesteak Egg Rolls. Make the filling up to 2 days ahead and store in fridge. You can also roll them completely and refrigerate uncooked for up to 24 hours (just keep covered with plastic wrap so they don’t dry out). For fully cooked ones, refrigerate up to 3 days and reheat in 375°F oven for 10 mins. Don’t microwave unless you like soggy egg rolls!
What dipping sauce goes best with Philly Cheesesteak Egg Rolls?
The best dipping sauce for Philly Cheesesteak Egg Rolls is a spicy sriracha mayo (⅓ cup mayo + 2 tbsp sriracha + 1 tbsp honey). Other killer options include cheese sauce (like queso), horseradish sauce (great kick!), ranch dressing with hot sauce mixed in, or even ketchup with a dash of Worcestershire sauce. Try them all and find your fave!
Can I use a different type of cheese in Philly Cheesesteak Egg Rolls?
For sure! While white American cheese melts perfectly in Philly Cheesesteak Egg Rolls, you’ve got tons of options. True Philly purists might use Cheez Whiz. Provolone gives great flavor, mozzarella gives that awesome cheese pull, and pepper jack adds nice heat. Sharp cheddar works too but doesn’t melt as smoothly. Experiment and find your perfect cheese match!
Can Philly Cheesesteak Egg Rolls be baked instead of fried?
Yes! Baked Philly Cheesesteak Egg Rolls won’t be quite as crispy but they’re still delicious and way less messy to make. Preheat oven to 425°F, place rolls on parchment-lined baking sheet, brush all sides with oil, and bake for 15-18 mins, flipping halfway. Air fryer works great too – 8 mins at 390°F, turning halfway. Spray with oil first for better browning.
Looking for more awesome party food inspiration? My Cornbread Breakfast Casserole feeds a crowd, or try my Cottage Cheese Flatbread as a lighter option!
Secret Tips for Philly Cheesesteak Egg Roll Success
- Pat meat dry before cooking for better sear
- Don’t overcook the steak – it’ll finish cooking during frying
- Let filling cool COMPLETELY before rolling – seriously, this makes huge difference
- Seal wrappers super well – double check corners for gaps
- If wrapper tears, start over – leaky rolls in hot oil = disaster
- Maintain oil temp between 350-375°F for perfect crispness
- Don’t wrap too far ahead or they’ll get soggy
How to Store and Reheat These Badboys
Got leftovers? Lucky you! Store cooled Philly Cheesesteak Egg Rolls in airtight container in fridge up to 3-4 days. Don’t stack without parchment between them or they’ll stick together.
Best reheating method: air fryer 3-4 mins at 375°F or oven 8-10 mins at 375°F. Toaster oven works great too. NEVER microwave unless you want sad, soggy rolls.
Want to freeze them? Totally works! Freeze in single layer on baking sheet, then transfer to freezer bag. Can reheat straight from frozen – add 5 mins to oven time.
Why These Philly Cheesesteak Egg Rolls Will Make You Famous
Made these for my buddy’s fantasy football draft and now I’m required to bring them to every game day. Seriously, these Philly Cheesesteak Egg Rolls have become my signature dish!
What’s cool about this recipe is it keeps what’s great about a classic cheesesteak – juicy meat, sweet onions, gooey cheese – but transforms it into perfect hand-held bites. Food should be fun, and these egg rolls definitely bring the party.
Don’t be afraid to make this recipe your own! Add extra cheese, try different dipping sauces, or spice it up with hot peppers. That’s what cooking’s all about – taking a basic idea and putting your own spin on it. Trust me, everyone’s gonna go crazy for these Philly Cheesesteak Egg Rolls!