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Philly Cheesesteak Egg Roll

Philly Cheesesteak Egg Rolls

The Crispy Chef
Crispy on the outside, gooey and cheesy on the inside, these Philly Cheesesteak Egg Rolls are the ultimate party appetizer. Combining the best parts of a Philly cheesesteak in a crispy egg roll wrapper, this recipe is easy to customize and perfect for game days, BBQs, or quick dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 320 kcal

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

Let the filling cool completely before wrapping to avoid soggy egg rolls.
Store leftovers in an airtight container for up to 3 days.
Reheat in an oven or air fryer at 375°F for crispy results.
Freeze before or after frying for later use.

Nutrition

Calories: 320kcalCarbohydrates: 26gProtein: 14gFat: 18gSugar: 2g
Keyword cheese steak rolls, crispy appetizer, egg rolls, Italian Party Food, Philly cheesesteak
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!