Meta Description: Learn how to make crispy, restaurant-quality Philly Cheesesteak Egg Rolls packed with shaved ribeye, melted cheese, sautéed peppers, and onions in every golden bite.
Table of Contents
Introduction
These Philly Cheesesteak Egg Rolls bring all the savory flavor of a classic Philadelphia steak sandwich into a golden, blistered, crunchy shell. Featuring tender beef, melted cheese, and caramelized onions, this fusion snack works as a game-day appetizer or crowd-pleasing party food.
Ingredients
- Filling:
- 1 lb (450g) ribeye steak or shaved beef, thinly sliced
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 small green bell pepper, finely diced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- 6 slices Provolone cheese (or American cheese/Cheez Whiz)
- Assembly & Frying:
- 10–12 egg roll wrappers
- 1 egg, beaten (for egg wash)
- Vegetable or canola oil for frying
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 4–5 minutes until soft and lightly browned. Remove from the skillet and set aside.
- Cook the Steak: Add the shaved beef to the same skillet over high heat. Season with garlic powder, salt, pepper, and Worcestershire sauce. Cook for 3–5 minutes until the meat is browned and fully cooked through. Stir the onions and peppers back into the steak. Remove from heat and drain any excess liquid or fat.
- Melt the Cheese: While the beef mixture is still hot, chop or tear the cheese slices and fold them into the meat until melted and well combined. Allow the filling to cool slightly so it doesn’t tear the wrappers.
- Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface in a diamond orientation (corner pointing toward you).
- Scoop about ¼ cup of the cheesesteak mixture into the center.
- Fold the bottom corner up over the filling.
- Fold the left and right corners inward toward the center.
- Brush the top edge with beaten egg, then roll tightly upward to seal. Repeat for all wrappers.
- Fry to Golden Perfection: Heat 1.5 inches of oil in a deep skillet or heavy pot to 350°F (175°C). Carefully lower 3–4 egg rolls into the hot oil at a time. Fry for 3–4 minutes, turning occasionally, until golden brown, blistered, and crisp.
- Drain: Transfer to a wire rack or paper towel-lined plate to drain excess oil. Serve hot.
Service Suggestions
- Dipping Sauces: Serve hot alongside warm cheese sauce, a savory au jus dip, garlic aioli, or spicy sriracha mayo.
- Pairings: Pair with French fries, a side Caesar salad, or coleslaw for a complete meal.
Storage Tips
- Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked or un-cooked assembled egg rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheating: Reheat in an air fryer at 375°F (190°C) for 3–5 minutes or bake at 400°F (200°C) for 10 minutes to maintain crispiness. Avoid microwave heating to prevent sogginess.
FAQs
- Can I bake or air-fry these instead of frying?
- Yes. To air-fry, spray the egg rolls generously with cooking oil and cook at 380°F (190°C) for 8–10 minutes, flipping halfway through. To bake, place on a greased sheet, spray with oil, and bake at 400°F (200°C) for 15–18 minutes.
- How do I prevent egg rolls from bursting while frying?
- Ensure the filling isn’t too wet by draining excess fat, and roll them tightly without leaving air pockets inside.
- What cut of beef works best?
- Thinly sliced ribeye offers the best flavor and tenderness, but pre-shaved flank steak or top round works well too.
Combine crispy textures with rich steakhouse flavors in every batch, making these homemade cheesesteak rolls a guaranteed hit for any gathering.
Conclusion
These Philly Cheesesteak Egg Rolls offer a delicious blend of rich, savory comfort food and satisfying crunch. Whether served as a game-day appetizer or a crowd-pleasing party snack, they bring all the classic flavors of a Philadelphia steak sandwich into a handy, golden-crisp shell.
Would you like a specific dipping sauce recipe to go with these, or tips on adjusting the recipe for air frying?