Philly Cheesesteak Egg Rolls Recipe

🥩🧀🥢 Philly Cheesesteak Egg Rolls

Crispy on the outside, cheesy and savory on the inside — everything you love about a Philly cheesesteak wrapped in a crunchy egg roll shell. Perfect for game day or parties.

🛒 Ingredients

• 1 lb thinly sliced ribeye steak (or shaved beef)

• 1 tbsp olive oil

• 1 small onion, thinly sliced

• 1 small green bell pepper, thinly sliced

• 1 cup mushrooms, sliced (optional)

• Salt & black pepper to taste

• 6–8 slices provolone cheese (or 1½ cups shredded)

• 10–12 egg roll wrappers

• Vegetable oil for frying

Optional dipping sauces:

• Cheese sauce

• Spicy mayo (mayo + sriracha)

• Garlic aioli

👩‍🍳 Instructions

1️⃣ Cook the Filling

1. Heat olive oil in a skillet over medium-high heat.

2. Sauté onions, peppers, and mushrooms until soft (5–6 minutes). Remove and set aside.

3. In the same pan, cook steak quickly (2–3 minutes) until just browned.

4. Return vegetables to pan, season with salt and pepper, and mix well.

5. Remove from heat and let cool slightly.

2️⃣ Assemble Egg Rolls

1. Lay an egg roll wrapper in a diamond shape.

2. Place 2–3 tbsp filling in the center.

3. Add half a slice of provolone on top.

4. Fold bottom corner up, fold in sides, then roll tightly.

5. Seal edge with a little water.

3️⃣ Fry

1. Heat oil to 350°F (175°C).

2. Fry egg rolls 3–4 minutes, turning until golden brown.

3. Drain on paper towels.

🔥 Air Fryer Option

• Spray lightly with oil.

• Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.

🍽️ Tips

• Let filling cool before rolling to prevent tearing.

• Don’t overfill or they’ll burst.

• Freeze assembled (uncooked) rolls for later — fry from frozen.

Crispy, melty, and packed with flavor — these disappear fast!

If you’d like, I can also share a baked version or a spicy jalapeño twist.