Philly Cheesesteak Egg Rolls: Super crunchy egg rolls filled with tender steak and melty cheese. Your favorite sandwich in appetizer form!
I love stuffing egg rolls with fun filling. In the past, I’ve made avocado egg rolls, and Mexican egg rolls too. If you like cheesesteaks, you are going to love Philly Cheesesteak Egg Rolls. I mean crispy egg roll wrappers filled with meat and cheese. How can anything better? These crunchy egg rolls have all the flavors of a Philly Cheesesteak in an easy-to-eat egg roll.
Whether you need a snack for the football game or just want a unique dinner, this recipe is perfect. Easy to eat and great for kids too! They are sure to be a hit.
- Olive Oi
- Egg: Egg Wash (Egg + 1 tablespoon of water will seal our Egg rolls)
- Green Pepper and Onion
- Jalapeno, Optional
- Ribeye: While there are many types of steak that can be used, I used Ribeye. The steak needs to be cut very thin. Ribeyes have beautiful fat marbling which gives great flavor, and cooks up quick. Bonus: they’re also super tender. You could also substitute Sirloin here.
- Provolone Cheese: Freshly shredded provolone is my favorite. Pepper jack or mozzarella would work as well.
- Egg Roll Wrappers: Egg roll wrappers are available in most grocery stores. In most grocery stores, the egg roll wrappers are located in the refrigerator area of the produce section.
- Vegetable Oil, For Frying
How To Make Philly Cheesesteak Egg Rolls
Saute: Saute onions, pepper, and jalapeno until softened. Add steak,, and cook until you reach your desired level of doneness.
Deep Fry: Heat oil to 350 degrees. Divide steak/veggie mixture between egg roll wrappers. Fill with cheese. Seal with egg wash. Fry until golden brown. Drain on paper towels.
Frequently Asked Questions
Can You Bake Them?
You can bake them if you’d prefer. Bake them for 9-10 minutes @ 425 degrees. Turn them over about halfway. Baked egg rolls are healthier, but not as crunchy.
Can You Make Them Ahead Of Time?
Yes, you can be made ahead of time. If you want to make these cheesesteak egg rolls ahead of time, they will last (uncooked) in the refrigerator for 1 day. Cheesesteak egg rolls can be stored in the freezer, both cooked and uncooked, for 3 months as well.
I like to serve with a side of french fries or onion rings like you would get when ordering out. You can also make it a healthier meal by serving these egg rolls with a side salad or vegetables. I like dipping in soy sauce, but my family prefers BBQ sauce or Cheese Whiz.
Mix Up the Cheese: Mozzarella or pepper jack would also be tasty.
Mix Up the Meat: Sirloin would be delicious. In a pinch, ground beef or even Steak-Ums would work.
Make It Healthier: Bake the egg rolls instead of frying. Bake at 425 degrees for 9-10 minutes.
Make It Gluten Free: Store bought or homemade versions are available.
More Easy Appetizers
Philly Cheesesteak Egg Rolls
- 1 tablespoon Olive Oil
- 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
- In a medium skillet, heat olive oil. Once hot saute 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.
Recipe adapted via Real House Moms