Philly Cheesesteak Egg Rolls are a fun twist on the classic sandwich you know and love. Imagine all the melty cheese, tender slices of steak, sautéed onions, and peppers wrapped snugly in a crispy egg roll shell. It’s that perfect crunchy outside with a warm, cheesy, savory inside that makes these egg rolls impossible to resist.
I love making these when I want something a little different but still crave that Philly cheesesteak flavor. What’s great is that you can prep the filling ahead of time, then quickly roll and fry when you’re ready. It’s also a great way to use up leftover steak or cook a batch of steak just for this treat. One tip I always follow is to squeeze out any extra moisture from the cooked veggies before wrapping so the egg rolls stay nice and crispy.
These little pockets of joy are perfect as a party snack, game day appetizer, or even a tasty lunch with a side of your favorite dipping sauce. I like to serve them with some zingy mustard or a creamy horseradish sauce to add a little extra kick. Whenever I make Philly Cheesesteak Egg Rolls, they disappear fast, and I always end up thinking about the next time I can make them again!
Key Ingredients & Substitutions
Steak: Ribeye or sirloin works best because they cook quickly and stay tender. If you want a leaner option, flank steak or even thinly sliced chicken breast can work well.
Vegetables: Green bell peppers and onions give that classic cheesesteak flavor. Mushrooms are optional but add nice earthiness. If peppers aren’t your thing, try using sautéed spinach or zucchini instead.
Cheese: Mozzarella or provolone melts beautifully in these egg rolls. You can swap for cheddar or Monterey Jack if you prefer a sharper taste.
Egg Roll Wrappers: These create the crispy shell. If you can’t find them, spring roll wrappers can be used but may have a slightly different texture.
How Do I Wrap the Egg Rolls Without Them Coming Apart?
Sealing the egg rolls tightly is key to keeping the filling inside and the wrapper crispy. Here’s how I do it:
- Place the wrapper diamond shaped with a corner facing you.
- Add filling near the corner closest to you but leave space on the sides.
- Fold the corner over the filling, then fold in both side corners snugly.
- Roll tightly toward the opposite corner.
- Seal the final edge with a dab of water or beaten egg; this acts like glue.
Don’t overfill and keep the filling compact—that helps the egg rolls stay closed and crisp.
Equipment You’ll Need
- Skillet – I like using a large skillet for sautéing the vegetables and steak because it gives me space to cook everything evenly.
- Deep frying pan or pot – great for frying the egg rolls until they’re crispy and golden brown.
- Slotted spoon or tongs – makes it easy to carefully turn and remove the hot egg rolls from the oil.
- Plate lined with paper towels – helps drain excess oil and keeps the egg rolls crispy.
- Mixing bowls – handy for combining the cooked ingredients and prepping the filling.
- Pastry brush or finger – to seal the egg roll edges with water or beaten egg.
Flavor Variations & Add-Ins
- Cheese variety – try swapping mozzarella for sharp cheddar, pepper Jack, or a spicy queso for different flavor twists.
- Protein options – use cooked chicken, turkey, or even plant-based meat substitutes if you want to vary the protein.
- Veggie swaps – add sautéed mushrooms, caramelized onions, or roasted peppers for extra flavor and texture.
- Spicy kick – sprinkle some red pepper flakes or hot sauce into the filling for a little heat.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
For The Filling:
- ½ lb ribeye steak or sirloin, thinly sliced
- 1 cup green bell pepper, thinly sliced
- ½ cup onion, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup shredded mozzarella or provolone cheese
- Salt and pepper, to taste
- 2-3 green onions, sliced (for garnish)
For Wrapping & Frying:
- 10-12 egg roll wrappers
- 2 tbsp vegetable oil (for sautéing)
- Vegetable oil (for frying)
- Water or beaten egg (for sealing wrappers)
- Sauce for dipping (cheese sauce, mustard sauce, or horseradish sauce)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep and cooking. You’ll spend time sautéing the veggies, cooking the steak, assembling the egg rolls, and frying until golden. It’s a quick and fun snack or appetizer to whip up when you want something crispy and satisfying.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat 1-2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms if you’re using them. Sauté for about 5 to 7 minutes until the veggies soften and start to caramelize a little. Then remove them from the skillet and set aside.
2. Cook the Steak:
In the same skillet, cook the thinly sliced steak over high heat for 2 to 4 minutes until it’s just cooked through. Season with salt and pepper. Remove from heat and let it cool slightly.
3. Mix Filling:
In a mixing bowl, gently combine the cooked steak, sautéed vegetables, and shredded cheese. You want the cheese ready to melt but not too hot that it makes the wrappers soggy, so let this mixture cool a bit before assembling.
4. Wrap the Egg Rolls:
Place an egg roll wrapper on a clean flat surface with a corner pointing toward you (diamond shape). Spoon about 2 to 3 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold the two side corners inward. Roll tightly toward the opposite corner, sealing the edge with a little water or beaten egg so it stays closed. Repeat for all wrappers.
5. Fry Until Crispy:
Pour 2 to 3 inches of vegetable oil into a deep frying pan or pot and heat it to 350°F (175°C). Carefully fry the egg rolls in batches, turning them every so often, for 3 to 5 minutes or until they’re golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
6. Garnish and Serve:
Sprinkle sliced green onions over the egg rolls for a fresh touch. Serve warm with your favorite dipping sauce, like cheese sauce, mustard sauce, or horseradish sauce for a bit of tang.
Can I Use Frozen Steak for Philly Cheesesteak Egg Rolls?
Yes! Just be sure to thaw the steak completely in the fridge overnight before slicing and cooking. Pat it dry to avoid excess moisture, which can make the egg rolls soggy.
Can I Bake These Egg Rolls Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), brush the egg rolls lightly with oil, and bake for about 15-20 minutes, turning halfway through, until crisp and golden.
How Should I Store Leftover Egg Rolls?
Store cooled egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to keep them crispy.
What Are Good Dipping Sauces for Philly Cheesesteak Egg Rolls?
Try cheese sauce, spicy mustard, horseradish sauce, or even a creamy ranch for delicious options that complement the flavors perfectly.