There’s something magical about taking a beloved sandwich and transforming it into a crispy, handheld appetizer. These Philly Cheesesteak Egg Rolls capture everything we love about the classic sandwich – tender beef, melted cheese, and caramelized veggies – all wrapped in a crunchy shell that shatters with each bite. They’re perfect for game day gatherings, holiday parties, or whenever you need a crowd-pleasing finger food that disappears fast.
I first created these after having something similar at a local pub and thinking, “I can make these even better at home.” The beauty of these egg rolls is how they balance textures – the crispy exterior gives way to a gooey, savory filling that delivers that authentic Philly cheesesteak flavor in every bite. Plus, they’re surprisingly easy to make, requiring just a handful of ingredients and about 45 minutes from start to finish.
Why I Love These
These egg rolls transform a messy sandwich into a perfectly portable, dippable appetizer that never fails to impress guests.
The contrast between the shatteringly crisp wrapper and the gooey, savory filling creates an irresistible texture experience.
I make these whenever I need a guaranteed crowd-pleaser that can be prepped ahead and fried just before serving.
Ingredients
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 pound thinly sliced beefsteak (ribeye, sirloin, or sandwich steak)
- Salt and pepper, to taste
- 1 cup provolone cheese, shredded
- 8 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying
How To Make
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper to the hot skillet. Cook, stirring occasionally, until the vegetables have softened and are beginning to caramelize, about 5 minutes.
- Add the thinly sliced beef to the skillet with the vegetables. Season generously with salt and pepper. Cook, stirring frequently and breaking up any large pieces, until the beef is browned and cooked through, about 5 minutes. If the mixture becomes too wet, drain some of the excess liquid.
- Reduce the heat to low. Sprinkle the shredded provolone cheese over the beef and vegetable mixture. Stir gently until the cheese is completely melted and incorporated throughout the mixture. Remove the skillet from heat and allow the filling to cool to room temperature for easier handling.
- Place an egg roll wrapper on a clean, flat surface with one corner facing you (diamond orientation). Spoon approximately 2 tablespoons of the cooled beef mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners toward the center. Roll the wrapper tightly upward, enclosing the filling completely. Brush the top corner with beaten egg before completing the roll to seal it. Repeat with the remaining wrappers and filling.
- In a large, deep saucepan or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a plate with paper towels for draining the cooked egg rolls.
- Carefully lower 2-3 egg rolls into the hot oil using tongs or a slotted spoon, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes total, turning occasionally for even browning. Monitor the oil temperature to maintain around 350°F for optimal cooking.
- Remove the fried egg rolls from the oil using a slotted spoon or tongs and place them on the paper towel-lined plate to drain excess oil. Continue frying the remaining egg rolls in batches. Allow the egg rolls to cool slightly before serving, as the filling will be very hot. Serve warm with your favorite dipping sauce.
Nutrition
These Philly Cheesesteak Egg Rolls offer a protein-rich appetizer option, with each roll providing a good balance of protein from the steak and fats from the cheese. They’re more indulgent than light fare, making them perfect for special occasions or as an occasional treat rather than everyday eating.
To lighten the recipe, consider using leaner cuts of beef like sirloin or even substituting with chicken breast. You can also increase the vegetable content by adding more peppers and onions while slightly reducing the cheese, which will lower the overall calorie and fat content while boosting fiber.
These egg rolls contain wheat (in the wrappers) and dairy (in the cheese), making them unsuitable for those with these allergies. For a gluten-sensitive option, rice paper wrappers can be substituted, though the texture will be different. Dairy-free cheese alternatives can work for those avoiding dairy, but they won’t melt quite the same way.
Tips & Variations
- Prepare the filling up to 24 hours in advance and store in the refrigerator, then simply roll and fry when ready to serve for a quick party appetizer.
- For a spicy variation, add sliced jalapeños to the filling or mix in a tablespoon of hot sauce before rolling.
- Make a lower-carb version by using large lettuce leaves instead of egg roll wrappers and serving the filling as lettuce wraps (no frying required).
Ways To Serve Them
- With a side of warm cheese sauce for dipping
- Alongside a fresh garden salad to balance the richness
- As part of a game day spread with wings, dips, and vegetable platters
- With marinara sauce or ranch dressing as alternative dipping options
Proper Storage
- Fridge: Allow egg rolls to cool completely before storing in an airtight container with paper towels between layers to absorb moisture. They’ll keep for 3-4 days but will lose their crispness.
- Freezer: Freeze uncooked egg rolls on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. For cooked egg rolls, wrap individually in foil before placing in freezer bags.
- Reheat: For the crispiest results, reheat refrigerated egg rolls in a 375°F oven for 10-12 minutes or in an air fryer at 350°F for 3-4 minutes. From frozen, add 5-7 minutes to the cooking time. Avoid microwaving as it will make them soggy.
Ingredients
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 pound thinly sliced beefsteak (ribeye, sirloin, or sandwich steak)
- Salt and pepper, to taste
- 1 cup provolone cheese, shredded
- 8 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying
Steps
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper to the hot skillet. Cook, stirring occasionally, until the vegetables have softened and are beginning to caramelize, about 5 minutes.
- Add the thinly sliced beef to the skillet with the vegetables. Season generously with salt and pepper. Cook, stirring frequently and breaking up any large pieces, until the beef is browned and cooked through, about 5 minutes. If the mixture becomes too wet, drain some of the excess liquid.
- Reduce the heat to low. Sprinkle the shredded provolone cheese over the beef and vegetable mixture. Stir gently until the cheese is completely melted and incorporated throughout the mixture. Remove the skillet from heat and allow the filling to cool to room temperature for easier handling.
- Place an egg roll wrapper on a clean, flat surface with one corner facing you (diamond orientation). Spoon approximately 2 tablespoons of the cooled beef mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners toward the center. Roll the wrapper tightly upward, enclosing the filling completely. Brush the top corner with beaten egg before completing the roll to seal it. Repeat with the remaining wrappers and filling.
- In a large, deep saucepan or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a plate with paper towels for draining the cooked egg rolls.
- Carefully lower 2-3 egg rolls into the hot oil using tongs or a slotted spoon, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes total, turning occasionally for even browning. Monitor the oil temperature to maintain around 350°F for optimal cooking.
- Remove the fried egg rolls from the oil using a slotted spoon or tongs and place them on the paper towel-lined plate to drain excess oil. Continue frying the remaining egg rolls in batches. Allow the egg rolls to cool slightly before serving, as the filling will be very hot. Serve warm with your favorite dipping sauce.
Nutrition (per serving)
- Calories: 285 kcal
Notes
- Prepare the filling up to 24 hours in advance and store in the refrigerator, then simply roll and fry when ready to serve for a quick party appetizer.
- For a spicy variation, add sliced jalapeños to the filling or mix in a tablespoon of hot sauce before rolling.
- Make a lower-carb version by using large lettuce leaves instead of egg roll wrappers and serving the filling as lettuce wraps (no frying required).