Philly Cheesesteak Egg Rolls are a fun twist on a classic favorite! Imagine all the tasty goodness of a Philly cheesesteak—thinly sliced steak, melty cheese, and sautéed onions—wrapped up in a crispy egg roll shell that’s golden and crunchy on the outside. It’s like your favorite sandwich got turned into an irresistible finger food.
I love making these whenever I want something a little different but still packed with flavor. The mix of tender steak and gooey cheese is so comforting, and the crispy egg roll wrapper adds a great crunch that makes every bite super satisfying. Plus, they’re perfect for sharing at parties or serving as a delicious appetizer when friends come over.
My favorite way to eat these is with a little bit of mustard or a side of ketchup for dipping—simple, but it really brings out the flavors. They’re also great when made ahead and reheated for a quick snack. Honestly, once you try Philly Cheesesteak Egg Rolls, you might find yourself craving them all the time like I do!
Key Ingredients & Substitutions
Ribeye Steak: Ribeye is tender and flavorful, perfect for that classic Philly taste. If you want a leaner option, sirloin or flank steak works well too. Just slice it very thin or chop finely.
Cheese: Cheddar adds a nice sharp flavor, but mixing cheddar with provolone brings the traditional Philly cheesesteak vibe. Can’t find provolone? Mozzarella or Monterey Jack are good mild substitutes.
Green Onions and Onion: These add freshness and a bit of crunch. Yellow or white onions are great for sautéing, but you can skip the green onions if you don’t have any—they’re a nice but optional touch.
Egg Roll Wrappers: These give the roll its crisp golden shell. Want a lighter version? Try wonton wrappers, though they are smaller. For gluten-free, look for rice paper wrappers and fry carefully.
How Do You Get Crispy, Non-Greasy Egg Rolls?
Frying egg rolls to crispy perfection without feeling greasy is all about oil temperature and technique.
- Use a thermometer to keep oil around 350°F (175°C). Too hot? Wrappers burn; too cool? They soak oil.
- Don’t overcrowd the pot; fry only a few at a time for even cooking and crispiness.
- Turn the egg rolls occasionally during frying for uniform color.
- Drain on paper towels after frying to remove excess oil.
- If you don’t want deep frying, baking at 425°F (220°C) with a light brush of oil on the rolls can crisp them up nicely, but won’t be quite the same texture.
Equipment You’ll Need
- Skillet – I like using a large skillet to cook the steak, onions, and bell pepper because it’s easy to sauté everything evenly.
- Deep fryer or large pot – Essential for frying the egg rolls until golden and crispy. If you don’t have one, you can use a deep saucepan with enough oil.
- Cooking thermometer – Helps keep the oil at the right temperature for crispy, non-greasy egg rolls.
- Brush or small spoon – For sealing the egg rolls with beaten egg so they don’t open during frying.
- Plate lined with paper towels – To drain excess oil after frying the egg rolls.
Flavor Variations & Add-Ins
- Use sliced cooked chicken or turkey instead of steak for a different protein; it’s lean and still flavorful.
- Add sautéed mushrooms or roasted peppers inside the filling for extra flavor and texture.
- Mix in a dash of hot sauce or Worcestershire sauce to give the filling a little kick.
- Swap cheddar for mozzarella or pepper jack for a different cheesy flavor or a little spice.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
For The Filling:
- 1 lb ribeye steak, finely chopped or thinly sliced
- 1 cup shredded cheddar cheese (or a blend of cheddar and provolone)
- ½ cup green onions, thinly sliced
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped (optional)
- 1 tablespoon vegetable oil (for sautéing)
- Salt and black pepper, to taste
For The Wrappers & Frying:
- 10-12 egg roll wrappers
- Vegetable oil, for frying
- 1 egg, beaten (for sealing wrappers)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and assemble the egg rolls. Then plan for about 10 minutes to fry them until they’re golden and crispy. Overall, you’ll spend around 30 minutes making these delicious finger foods!
Step-by-Step Instructions:
1. Cook The Filling:
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the chopped onions and bell pepper if you’re using it. Sauté until they’re soft, about 3-4 minutes. Then add the chopped ribeye steak, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove from heat and allow to cool slightly.
2. Mix In Cheese and Green Onions:
Stir the shredded cheddar cheese and sliced green onions into the meat mixture. Mix well so the cheese melts a bit and everything is combined nicely.
3. Assemble The Egg Rolls:
Place one egg roll wrapper on a clean surface with a corner pointing toward you (think diamond shape). Spoon about 2-3 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold the sides in tightly, and roll up toward the top corner. Use the beaten egg to brush along the edge and seal the wrapper. Repeat with the rest.
4. Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add a few egg rolls at a time and fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Serve & Enjoy:
Serve your Philly Cheesesteak Egg Rolls warm with your favorite dipping sauce like ketchup, mustard, or a spicy mayo. Enjoy the delicious crispy goodness!
Can I Use Frozen Steak for This Recipe?
Yes, you can, but make sure to thaw it completely in the fridge overnight before cooking. Pat the steak dry with paper towels to avoid excess moisture that can affect the sautéing process.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Preheat your oven to 425°F (220°C), place the egg rolls on a baking sheet lined with parchment, brush them lightly with oil, and bake for about 15-20 minutes, turning halfway through until golden and crispy.
How Do I Store Leftover Egg Rolls?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
What Can I Use as a Dipping Sauce?
Ketchup and mustard are classic favorites, but spicy mayo, ranch, or even a creamy horseradish sauce pair wonderfully with these egg rolls for an extra kick.