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Want a fun, flavorful appetizer that steals the show? Philly Cheesesteak Egg Rolls pack juicy steak, melty cheese, and sautéed peppers into a crispy wrapper. Perfect for game days, parties, or a cozy night in, these egg rolls are simple to make and bursting with classic Philly flavor. Get ready to wow your guests with this irresistible treat!

Why You’ll Love This Recipe

Big Flavors: Juicy steak and cheesy goodness in every bite.
Quick and Easy: Ready in under 30 minutes for fast prep.
Crowd-Pleaser: Ideal for sharing at gatherings or casual meals.
Crispy Texture: Golden wrappers with a gooey, savory filling.
Versatile: Customize with your favorite ingredients for a personal touch.

Ingredients for Philly Cheesesteak Egg Rolls

Here’s what you’ll need for these egg rolls (makes 12):

½ lb (225g) thinly sliced ribeye steak (or deli roast beef)
1 tbsp (15ml) olive oil
½ cup (75g) finely chopped green bell pepper
½ cup (75g) finely chopped onion
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
6 slices (120g) provolone cheese, chopped
12 egg roll wrappers
Vegetable oil, for frying (about 2–3 cups/480–720ml)

Equipment

Large skillet
Deep skillet or pot
Paper towels
Small bowl (for sealing wrappers)
Tongs

Ingredient Tips

Steak: Deli roast beef is a quick alternative to ribeye for these egg rolls.
Cheese: Swap provolone with mozzarella or pepper jack for a twist.
Veggies: Add mushrooms or jalapeños for extra flavor in your rolls.
Oil: Canola oil is a good substitute for vegetable oil when frying.
Wrappers: Use fresh egg roll wrappers for the crispiest results.

Directions for Philly Cheesesteak Egg Rolls

Let’s whip up these tasty Philly Cheesesteak Egg Rolls!

Sauté the Veggies

In a large skillet, I heat 1 tbsp olive oil over medium heat.
I add ½ cup each of chopped green bell pepper and onion, cooking for 3–4 minutes until soft and fragrant for a flavorful filling.

Cook the Steak

I toss in ½ lb thinly sliced ribeye, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
I cook, stirring, for 3–4 minutes until the steak is cooked through, creating a savory base for these rolls.

Melt the Cheese

I take the skillet off the heat and stir in 6 slices chopped provolone until it’s melted and creamy, binding the filling for perfect Philly Cheesesteak Egg Rolls.

Roll the Wrappers

I place an egg roll wrapper in a diamond shape and add 2–3 tbsp of filling below the center.
I fold the bottom corner over, tuck in the sides, and roll tightly, sealing the top with a dab of water.
I repeat for all 12 egg rolls.

Fry the Rolls

In a deep skillet, I heat 2–3 inches of vegetable oil to 350°F (175°C).
I fry the rolls in batches for 3–4 minutes, turning occasionally, until golden and crisp.
I drain them on paper towels for crunchy results.

Serve

I serve these egg rolls hot with a side of cheese sauce or spicy mayo, ready to delight everyone with their crispy, cheesy goodness.

Nutrition

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes
Servings: 12 egg rolls (1 per serving)
Calories: ~180–200 kcal per egg roll
Macros per Egg Roll: 12g carbs, 10g protein, 10g fat, 1g fiber

Nutrition Notes

Calories and macros are estimates based on 1 egg roll. Using roast beef or less oil may reduce fat to ~8g per roll.

Variations for Philly Cheesesteak Egg Rolls

Try these twists on this egg roll recipe:

Spicy Twist: Add jalapeños for zesty Crispy Cheesesteak Egg Rolls.
Veggie Boost: Include mushrooms or zucchini for heartier rolls.
Cheese Swap: Use mozzarella or American cheese for a different flavor.
Baked Option: Brush with oil and bake at 400°F (200°C) for 15–18 minutes for lighter egg rolls.
Chicken Swap: Replace steak with shredded chicken for a unique twist.

Serving Ideas:

Pair with coleslaw for a fresh, crunchy side.
Serve with potato salad for a hearty spread.
Enjoy with iced tea for a refreshing combo.

Storage

I store cooled egg rolls in an airtight container in the fridge for up to 3 days. For freezing, I freeze unfried rolls on a baking sheet, then transfer to a freezer bag for up to 2 months, frying or baking from frozen with 2–3 extra minutes. I reheat in a 375°F (190°C) oven or air fryer for 7–10 minutes to keep them crisp.

Serving Tips

Presentation: Arrange egg rolls on a platter or slice diagonally for a stylish look.
Garnish: Sprinkle with parsley or drizzle with cheese sauce for flair.
Pairing: Serve with coleslaw or pickles to balance the richness.
Portion Size: 2–3 egg rolls per person as an appetizer.
Occasions: Great for game days, parties, or quick dinners.

FAQs

Can I use another type Appetizer ?
Absolutely! While provolone is classic, feel free to experiment with mozzarella, American, or a spicy pepper jack for extra zip. Just make sure the cheese melts well for the best results.

What dipping sauces go well with Philly Cheesesteak Egg Rolls?
Cheese sauce, spicy sriracha mayo, horseradish cream, or even classic ranch are all amazing choices. The creamy dips balance the savoriness of the filling and add a fun element to each bite.

Can I bake Philly Cheesesteak Egg Rolls instead of frying?
Yes—simply brush the rolled egg rolls lightly with oil and bake at 400°F for 15–18 minutes until crisp and golden. They won’t be quite as crunchy as fried, but they’re still delicious (and a bit lighter)!

How do I keep egg rolls from getting soggy?
Drain them well after frying on a paper towel-lined plate, and avoid stacking while they’re hot. If you’re making in advance, reheat in the oven for a few minutes to revive their signature crunch.

Can I make Philly Cheesesteak Egg Rolls ahead of time?
Yes—assemble the rolls and refrigerate them uncooked, covered tightly, for up to 12 hours before frying. This is perfect for party prep, so you can fry up fresh, hot egg rolls whenever guests arrive.

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Conclusion

Philly Cheesesteak Egg Rolls are a crispy, cheesy delight that elevate any occasion. This cheesesteak roll recipe is a must-try. Make these egg rolls, share with loved ones, and enjoy the bold, savory goodness!