Crispy on the outside, melty, beefy chaos on the inside. Let’s do Philly Cheesesteak Egg Rolls the right way.
🥩🧀 Philly Cheesesteak Egg Rolls
Ingredients (12–14 egg rolls)
Filling
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1 lb ribeye or shaved steak
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1 tbsp oil
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1 small onion, thinly sliced
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1 bell pepper, thinly sliced (optional but popular)
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8 oz provolone, American, or cheese whiz
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Salt & black pepper
For rolling
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Egg roll wrappers
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Water or egg wash
For cooking
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Oil for frying or air frying
Instructions
1️⃣ Cook the steak
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Heat oil in a skillet over high heat
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Season steak lightly with salt & pepper
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Sear quickly (2–3 min), remove and set aside
2️⃣ Veg time
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In the same pan, sauté onions (and peppers if using) until soft and lightly caramelized
3️⃣ Melt it together
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Return steak to pan
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Add cheese and stir just until melted
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Let mixture cool slightly (important for rolling)
Roll Like a Pro
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Place wrapper in a diamond shape
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Add 2–3 tbsp filling
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Fold bottom up, sides in, roll tight
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Seal edge with water or egg wash
Cooking Options
🔥 Deep Fry (crispiest)
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350°F oil for 3–4 minutes until golden
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Drain on paper towels
🌪️ Air Fry
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Spray lightly with oil
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375°F for 8–10 minutes, flip halfway
🔥 Bake
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400°F for 15–18 minutes, flipping once
Dipping Sauces (Highly Recommended)
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Spicy ketchup
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Garlic aioli
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Cheese sauce
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Horseradish mayo
Pro Tips
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Freeze rolled (uncooked) egg rolls → fry straight from frozen
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Chop steak small so nothing pokes through
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Don’t overfill (learned the hard way 😅)
These disappear fast.
Want a Buffalo version, chicken cheesesteak swap, or mini party size next?