Philly Cheesesteak Egg Rolls
My Philly cheesesteak eggrolls are filled with tender steak and plenty of melty cheese. These super crunchy egg rolls put your favorite sandwich into the palm of your hand!
I love egg rolls with fun, unexpected fillings. In the past, I've made avocado egg rolls, cheeseburger egg rolls, and Mexican egg rolls too. If you like cheesesteaks, you are going to love Philly Cheesesteak Egg Rolls. I mean what could be better than crispy egg roll wrappers filled with meat and cheese. How can anything better? Whether you need a snack for the football game or just want a unique dinner, this recipe is perfect as they fry up in minutes. Easy to eat and great for kids too! Perfect for dipping too. I like dipping in soy sauce, but my family prefers BBQ sauce or Cheese Whiz. Obsessed with cheesesteak? Try my cheesesteak dip too!
Why This Recipe Works
Egg-Wash Glue: This coagulates at around 145 degrees and bonds the seams tighter than a cornstarch slurry to prevent the filling from leaking out.
- Thin-Cut Ribeye: Paper-thin beef cooks so fast that muscle fibers barely contract. This keeps things tender and juicy never chewy like with larger pieces of steak.
- Super Crispy: Putting the cooked egg rolls on a wire rack promotes airflow that keeps them crispy longer.
Ingredient Notes and Shopping Tips
- Green Pepper: I like using green peppers as its just classic with philly sandwiches. However, you can also use red or yellow for added sweetness. Check your freezer aisle for frozen onions and peppers for a shortcut too.
- Jalapeno: Remove the seeds to reduce the heat level, or leave in a few for an extra kick, you're choice. You could also leave this out if you prefer a milder dish.
- Ribeye: The steak needs to be cut paper thin thin. Rib eyes have beautiful fat marbling which gives great flavor, and cooks up quick. Bonus: they're also super tender. You could also substitute Sirloin here. In a pinch even precooked steak or browned ground beef would work.
- Egg Roll Wrappers: Look for these near in the fridge in produce section near the tofu.
- Vegetable Oil: This has a high smoke point which is great for cooking our steak over higher heat and deep frying. Any neutral oil like canola or avocado would also work.
Frequently Asked Questions
Yes, but they may not get as crunchy. Brush lightly with oil and bake for 10-12 minutes at 425 degrees F.
Yes, cook at 390 degrees F for 8-10 minutes flipping once.
Krystle's Tips
- Keep Egg Roll Wrappers Covered: I like to use a damp paper towel. This helps prevent them from drying out and cracking.
- Roll Tightly and Don't Overfill: Loose rolls can develop air pockets that can burst.
- Use a Deep Fry Thermometer: Aim to keep the temp around 350 degrees. If the oil is too cold they will be soggy, but if its too hot the outside will burn before the inside is cooked.
- Allow oil temp to rise between batches.
- Cool Correctly: Cool on a wire rack that allows air to circulate. Paper towels can track steam and make them soggy.
- Remove stray crumbs between batches and they can burn and give your oil and off taste.
More Easy Appetizers
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📖 Recipe
Crunchy Philly Cheesesteak Egg Rolls
Ingredients
- 1 Sweet Onion Sliced
- 1 Green Bell Pepper Sliced
- 1 Jalapeno Diced Seeds Removed
- 1 Pound Ribeye thinly Sliced
- 2 Cups Provolone Cheese Shredded
- 1 Egg Mixed With One tablespoon of Water
- 8 Egg Roll Wrappers
- Vegetable Oil For Frying
Instructions
- In a medium skillet, heat oil. Once hot sauté onion, green pepper and jalapeno.
- Add steak and cook until you desired level of doneness.
- In a large deep pot or cast iron skillet, heat oil to 350 degrees F.
- Evenly divide steak/pepper mixture between egg roll wrappers, and then top with cheese.
- Fold and seal with egg wash.
- Cook a few minutes per side until golden brown. Cook a few at a time to avoid over crowding the pot.
- Drain on paper towels.
Notes
- Green Pepper: I like using green peppers as its just classic with philly sandwiches. However, you can also use red or yellow for added sweetness. Check your freezer aisle for frozen onions and peppers for a shortcut too.
- Jalapeno: Remove the seeds to reduce the heat level, or leave in a few for an extra kick, you're choice. You could also leave this out if you prefer a milder dish.
- Ribeye: The steak needs to be cut paper thin thin. You could also substitute Sirloin here. In a pinch even precooked steak or browned ground beef would work.
- Egg Roll Wrappers: Look for these near in the fridge in produce section near the tofu.
- Vegetable Oil: This has a high smoke point which is great for cooking our steak over higher heat and deep frying. Any neutral oil like canola or avocado would also work.
- Keep Egg Roll Wrappers Covered: I like to use a damp paper towel. This helps prevent them from drying out and cracking.
- Roll Tightly and Don't Overfill: Loose rolls can develop air pockets that can burst.
- Use a Deep Fry Thermometer: Aim to keep the temp around 350 degrees. If the oil is too cold they will be soggy, but if its too hot the outside will burn before the inside is cooked.
- Allow oil temp to rise between batches.
- Cool Correctly: Cool on a wire rack that allows air to circulate.
- Remove stray crumbs between batches and they can burn and give your oil and off taste.
Nutrition
I was looking for something fun to make for game night, and these were a total crowd-pleaser—crispy, cheesy, and gone in minutes. Super easy to prep and dip, and honestly, they tasted like takeout in the best way.